An integral part of the great Easter holiday is kulich.
Usually they are baked in the oven, spending a lot of time and effort on the batch and baking directly. But with the appearance of the bread machine in many kitchens, the process of cooking Easter cakes is simplified.
There are many recipes for Easter cakes in the bread maker; we will consider the most delicious ones.
Kulich in bread maker - the basic principles of cooking
The bread machine is useful and very convenient in everyday life. And many times the hostess having tried this miracle technology into action no longer want to abandon it. And the truth is - no joke, put all the necessary components of the dish in the bowl, press the button and wait for the end of the process of kneading and cooking - no hassle, no worries and a lot of free time.
However, often the same housewives prefer to cook holiday cakes, not using a bread machine, believing that it produces not traditional Easter cakes, but ordinary baking. And absolutely nothing! Knowing the recipes and the intricacies of cooking cakes in the bread maker, each will get exactly the festive pastries that are required.
If you are used to making dough by hand, then the process of kneading dough for Easter cakes in a bread maker will seem unexpectedly accelerated. But this is for the best, the machine itself knows when, how and how many times it is kneaded, wait for the lift and knead again.
Despite all the apparent simplicity, some cakes in the bread maker do not work, and it's not that the recipes are wrong or the ratio of ingredients is not correct. Most often the case as a flour. Therefore, in order to avoid failures, be sure to bake the test cake first.
1. Kulich in a bread maker: a classic recipe
Ingredients:
• one glass of warm milk;
• 0.6 kg of flour (wheat is recommended);
• two eggs;
• one third cup of sugar;
• butter (slightly less than one pack);
• raisins;
• a small glass of brandy;
• some salt; • yeast.
Preparation:
1. Insist the raisins in brandy for about half an hour. Dry the raisins carefully and roll in the wheat flour (try to avoid excess flour).
2. Prepare the dough. Beat the eggs. In the egg mixture, add the oil, stirring until a homogeneous consistency. Salt it. Add sugar. Pour in warmed milk. Stir and transfer the mixture to the bread maker.
3. Add wheat flour, making a central recess of small size. Put the yeast, turmeric.
4. Cook pastries on the “Sweet Bread” program. The size of the cake will be one kilogram.
5. After the sounded signal add raisins.
6. Bake for an hour. To check the readiness of baking, use a toothpick.
7. Put the finished cake on the “Baking Only” or “Preheating” program for half an hour. Kulich is ready.
2. Chocolate cake in bread maker
Ingredients:
• flour (three hundred grams);
• a small amount of warm milk;
• 4 tablespoons of semolina;
• a piece of butter;
• three tablespoons of fat sour cream;
• one protein;
• five egg yolks;
• liquid natural honey;
• one and a half teaspoons of dry yeast;
• sugar;
• salt;
• natural cocoa;
• dried cranberries.
Preparation:
1. Beat the whites with the yolks and the milk warmed to room temperature until they have a uniform consistency. Add sugar, salt, natural honey. Shake again.
2. Add butter, sour cream and mix. Use only products at room temperature.
3. Enter the sifted cocoa powder.
4. At the bottom of the bread maker, pour in yeast, flour, semolina. Pour in the beaten egg mixture. Knead the dough and wait for it to rise.
5. Pour the dried cranberries.
6. Rise up the dough.
7. Bake for one hour. For giving of the necessary taste use the mode corresponding to the French bread.
8. Prepare pastries covered with chocolate icing.
3. Kulich in bread maker: recipe with lemon
Ingredients:
• portion of dry yeast; • coffee cup of warm milk;
• butter (eighty grams);
• half a glass of sugar;
• two eggs;
• half a kilo of flour;
• salt;
• whole lemon;
• raisins;
• granulated sugar.
Preparation:
1. Fill the raisins with boiled water for ten minutes. Drain water.
2. Grate the whole lemon zest on a fine grater.
3. Sift wheat flour before adding to the future dough. Add dry yeast, a couple of eggs with protein and yolk, about half of a package of butter, sugar, pour in milk. Salt to taste.
4. Turn on the dough mode. Rise pastry crush.
5. Bake a cake for about one hour.
6. To make a glaze, add a spoonful of lemon juice to the icing sugar, mix. Use of natural food dye is allowed. Cover the finished cake with icing.
4. Cake in a bread maker: a recipe with raisins and spices
Ingredients:
• two hundred milliliters of milk at room temperature;
• four hundred grams of flour;
• three egg yolks;
• sugar (white and vanilla);
• a pinch of salt;
• a small amount of butter;
• raisins;
• dry yeast;
• Turmeric and ground cardamom - to taste.
Preparation:
1. Rinse the raisins with running hot water. Infuse washed raisins in a small amount of brandy for about a couple of hours. After brandy roll raisins in flour.
2. Turn on the bread maker for baking.
3. Melt the butter.
4. Add spices to taste in milk.
5. Put the food in the bread maker. Turn on cooking mode.
6. Add a small amount of raisins to the baking dish.
7. Decorate the cake before serving.
5. Kulich in a bread maker: a recipe with an orange
Ingredients:
• four hundred grams of flour;
• portion of dry yeast;
• salt;
• four eggs;
• four tablespoons of sugar;
• vanilla sugar;
• half a pack of butter;
• natural orange juice;
• a glass of raisins, dried fruits and chopped nuts.
Preparation:
1. Insist raisins in boiled hot water. 2. Dried fruits finely chop. Chop nuts.
3. Melt the butter.
4. At the bottom of the bread maker, put the yeast, flour after sifting, the rest of the ingredients. For the further preparation of the dough, put warm butter, stir.
5. Pour in orange juice.
6. Prepare a cake for a set time.
7. Decorate baked goods.
6. Easter cake in bread maker: recipe with dried fruit
Ingredients:
• half a kilogram of wheat flour;
• one hundred milliliters of warm milk and cream;
• one hundred and ten grams of granulated sugar;
• a pinch of salt;
• pinch of turmeric;
• fifty grams of butter;
• three eggs;
• one and a half teaspoons of yeast;
• raisins;
• dried apricots;
• vanilla;
• cardamom.
Preparation:
1. Heat the milk to room temperature. Dissolve butter, sugar, salt and turmeric in it. Pour the milk mixture into the bread maker. Add cream.
2. Beat the eggs with a fork. Pour into the container of the bread machine.
3. Add the sifted flour. Make a central recess for yeast and aromatic substances.
4. Prepare a cake in the “Sweet Bread” mode. After 15 minutes, add dried apricots with raisins.
5. To decorate the finished cake, use protein icing with icing sugar.
7. Honey cake in bread maker
Ingredients:
• two hundred grams of fat cottage cheese;
• a couple of tablespoons of powdered milk;
• 600 grams of flour;
• two and a half spoons of natural honey;
• filtered drinking water;
• three eggs;
• a couple of tablespoons of vegetable oil;
• dry yeast (one serving - two teaspoons);
• one hundred grams of raisins;
• salt.
Preparation:
1. Beat the eggs with a fork. Add drinking water. It should make about 300 milliliters of egg mixture. Pour the mass into the bread maker.
2. Add melted butter, fat cottage cheese, natural honey to the egg mixture. Salt it.
3. Scald the raisins with boiled water. Washed raisins add to the dough.
4. Pour the yeast, put dry milk. Stir the ingredients.
5. Add wheat flour. 6. Bake for three hours.
Kulich in the bread maker - tricks and tips
No less important is the finished look of Easter cakes. To do this, pour baked icing and sprinkle with confectionary dressing. Glaze can be sugar, protein, chocolate. Mostly make out Easter cakes with protein glaze, which is prepared from just two ingredients: sugar or powdered sugar and egg whites.
So, to prepare the glaze for cakes in the bread maker, take 2 proteins and a glass of sugar, you can take a pinch of salt for pomp. Proteins must be cold, so after separating the yolks from the proteins, remove the last for 20-30 minutes in the refrigerator.
Put the cooled proteins in a bowl, pour in a pinch of salt. Beat until the mass doubles. Gradually add sugar, without stopping whipping. As a result, all the particles should be completely dissolved, and the mass should be stable.
Apply the finished icing on the finished cakes.
There are a couple of tricks here too:
• Glaze is applied on cooled cakes.
• Glaze after cooking should be kept at room temperature for 3-4 minutes, and if it does not flow, then it is made correctly.
• Confectionery dressing is applied to the icing immediately after application, then it will be well fixed and will not crumble.
• If you are not using decoration for dressing, but a special pastry pencil for drawing patterns, use it after the protein coating has completely cooled.
• Using pastry bags, you can glaze with original patterns.
• Frosting will be more common on the cake if the surface of the baking is soaked with syrup or the thinnest layer of jam.
