Kulich "Apple Light" (bread maker)

Kulich "Apple Light" (bread maker)

Category: Easter

Ingredients
wheat flour	400 g
Water or 110 ml milk + 1 egg or milk: water 1: 1	170 g
Grated apple	100 g
White crystalline sugar	80 g
Mayonnaise	60 g
Fresh yeast	15 g
Vanillin, turmeric, saffron	optional
Raisins, dried apricots, zest	optional

Cooking method

• We place everything except raisins and dried apricots in a bread maker. Raisins and dried apricots in a dispenser, or put on a signal. Mode "Basic with raisins".
• In the photo there is a cake on the water.
• 
  

Good day!
I want to thank the author for the recipe. A wonderful cake turned out, airy, layered, very, very tasty! I advise everyone to do it! Sorry for the arrogance, but I turned out even more magnificent ... It's a pity there is no way to make a photo!
Question to the author: is there absolutely no oil in the recipe? When I was collecting the ingredients, it turned out that I had almost no mayonnaise, about 40 grams was, I replaced the missing one with rast oil. and put in a pinch of salt. I cooked in milk with an egg.

[Flaksia]

Flaksia , I am very glad that you liked this cake! To your health!

I put mayonnaise in the dough if the recipe requires vegetable oil. The dough turns out this way more interesting, and oddly enough, the crust is fried less in HP.

Also, mayonnaise + apple give the same layered, fibrous structure. But vegetable oil + apple does not give such a structure. But, it must be borne in mind that I assume a fairly large amount of this mayonnaise itself, and not 1-2 tablespoons.

I am pleased to know that your cake is even more magnificent than mine! If I have a giant, then I can imagine how you got it!

I baked this cake today - it turned out to be tall, fluffy!
From liquid: I broke 1 egg into a measure, then topped it up to 170 ml with kefir diluted with water. Baked with dry yeast, 2.5 tsp. (dimensional). Sugar took 90 grams, but the cake is almost not sweet, in the trail. I will increase the sugar and put more fillings (raisins, candied fruits).
There was almost no kolobok during kneading, there was a comma. But I didn’t add flour. By the beginning of baking, the dough rose to the middle of the bucket, the main rise was during baking, as a result, the cake took up the entire bucket under the roof.
The crumb structure is more biscuit than layered.
Baked on the program Russian chef, medium crust, at the end of baking, covered the window with foil for a more ruddy top.

Qween, thanks for the recipe. Yesterday baked, no pictures (already eaten). Baked on dry burners - 1 tsp. Added vanilla and a spoonful of milk powder. He bounced around perfectly - very clear proportions (special thanks). The apple was cut into small pieces, not grated. The cake did not turn out to be a huge one, but it grew more than the middle of the bucket. The crumb is rather loose, layered. Probably with a larger amount of yeast, the fluffiness will be increased, but I don't really like it (it crumbles less). Next time I will add a little salt. The taste will be brighter (IMHO).

[knob]

Girls, health!

Change everything you like to your taste, and sugar and yeast and everything else.

very clear proportions (special thanks)

knobplease, you confused me.
I confess that I have no idea about the clarity of proportions in the recipe, as it fell on my soul, so I put it in HP.

I want to ask the author of the recipe. In this recipe, should a bun form or does the dough remain liquid? In general, what should a kolobok be like here?

[Flaksia]

Flaksia, I don’t play koloboks, I have something to do.

In general, what should a kolobok be here?

Please do not be offended, Flaksia, but what does "there must be a bun"? Is there any law?

Come on, you don't know which bun ... And in general, what are you talking about?
Well then you need to go to Admin for courses ...
It's just that, with such proportions of ingredients, I get a very liquid father-in-law in a bucket. The first time I baked according to your recipe, it scared me and I also added flour. It turned out very well. I baked it again yesterday, also added additional flour. But then I realized that I had overdone it, too much flour. The cake turned out to be a little dense. So I had doubts: how should it be in reality, what kind of constitution should the dough in a bucket be?
Before me there were comments, they wrote that they were good, verified proportions ... did I understand something wrong or what?

Flaksia, I wrote that I cut the apple into cubes, so the dough was good. Probably, adding mashed potatoes, you get a thinner dough.

No, I also cut the apple into cubes.

[Flaksia]

Flaksia, I also think that in the case of a bun, there is no need to achieve a bun ... Butter dough should be thin, then it will rise better, and the products will be fluffy and light

Yes, and I was also convinced of this, it turned out that I added more flour than provided in the recipe, it turned out worse. The liquid dough was in doubt ...
I am a very inexperienced baker, so everything is new to me, unusual and frightening. So far, in the process of mastering, I follow everything that is stipulated in the recipes, I try not to interfere with the recipe.

[Flaksia]

Flaksia, You are doing very right ... At first, indeed, it is better to read very carefully and follow all the recommendations, so that an understanding of what is happening comes ... Good luck!

In general, what should a kolobok be here?

I baked this cake and there was no kolobok as such. There was a boa, a comma, but not a bun. It is better not to add flour

Girls, maybe I was bouncing because the apple weighed 105 grams. And minus the cleaning and core? And the variety was Golden Delicious - not very juicy. I'm not a hedgehog grandma who is always against it, but I only wrote what I got. I confirm, we liked the cake

And I first peeled the apple, cut it into pieces, and then weighed it. That would be exactly the recipe.

[Qween]

Oh, what an interesting cake !!! I will definitely cook it !! Qween , Thank you!

[Qween]

Oh, what an interesting cake !!! I will definitely cook it !! Qween , Thank you!

aha, I'm also waiting for the scales, then I'll pour it!

[Qween]

The cake is wonderful, I have already baked it, I didn’t guess the current small size ... I counted the recipe for 500 gr. flour, citing the fact that I have a large bucket in HP, and he ... and he .. well, a cake that "kissed" with the window of HP ... well, how am I going to brag about it now? Pralna, I will not in any way ... next time, like a thread ... Okay, what has grown, but BIG, everything is as I wanted!

Qween, thank you dear, cake-lovely !!!

[Qween]

Qween , take the report!

I counted it for 300g. flour. Added alcoholic saffron tincture + egg + milk. Climbed to the top of the bucket !! I won't say about the taste, but zapaaah !!! In general, I already smell like Easter !!! Thanks for the recipe!

Thanks Qween. I made the following paste today:
I put in the bucket in order:
2.5 tsp dry Lviv yeast
400 g flour
100 g sugar
60 g mayonnaise
100 g coarsely grated apple
1/2 packet vanillin
170 g of water (I think you know that 1 ml of water weighs exactly 1 g)
I put raisins and 11 g of lemon zest in the dispenser. I have a Panasonic 257. Program "Basic-Baking with raisins". Size M. The crust is light.
It turned out delicious. But my wife, as always, has little sugar, so next time I'll put 130 g of sugar. And probably lemon peel was superfluous (for an amateur).

Of course, the paste still needs to be decorated with glaze.

[Omela]

Omela, what a beauty turned out! And is he so round from the bread machine? And I want round paskets from a bread machine.

ZalmaN, your cake is also very beautiful, appetizing, with a ruddy crust.
You know, I peer, peer at the photo, and it seems to me that 2.5 tsp. yeast should have given a higher cake. If you want a little taller and fuller, try another manufacturer's yeast.For a very long time I tried Lviv dry, then I remember that they are very strong as soon as you open the pack, and then quickly lose their strength. Well, in general, this is a matter of taste, in no case do I insist. And add sugar, of course, please your wife.

I think you know that 1ml of water weighs exactly 1g

Of course! It is convenient to immediately pour / pour into a bucket, and only zero the weight.
I admit that almost all bread liquid goes under this rule - a few grams back and forth do not bother me. But you don't need to wash the glass.

Is he so round from a bread machine?

Aha !!! There are two buckets in Bork !!!!

Wonderful !
And I just thought, what is it and Panase does not have a round bucket. It would be cool for me too.

Mistletoe,
And how to make such a white thing on top?

[Natina]

And how to make such a white thing on top?

Natina , so this is ordinary glaze. I have a store from Doc. Otter, just dilute with water. Or you can do it yourself. There are many recipes. For example, from husky - 70g sugar. powder, 15 drops lim. juice, 12g protein. If the icing is thick, you can add a little protein.

[husky]

For example, from husky - 70g sugar. powder, 15 drops lim. juice, 12g protein.

Omela
And where husky shared this recipe? Haven't found it ... Is the icing whipped with a mixer?

Thank you!
My hands itched with anticipation!

[husky]

And where husky shared this recipe:

This is actually icing https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44305.0, but if you add a little bit of protein to make it easier to numb, you get a wonderful glaze!

Is the icing whipped with a mixer?

It is necessary to grind. And so as not to crack, apply on a slightly warm cake.

Tell me please, do you need to steam raisins and dried apricots first? Or lay it dry ..?
And then I was about to bake this cake and I don’t know what to do, for the first time I will bake ...

[DINO4KA]

DINO4KA , I do not steam anything. I dried dried apricots so hard that they cannot be cut with scissors, and it turns out great in a cake - very soft and juicy. And I don't like steamed raisins since childhood - in our kindergarten they gave rice porridge, and in it there was steamed raisins. Since then, I don't like this.

Thank you very much for the quick response. Dried apricots I have a store, soft.
Now I'll run from the store for icing sugar and bake according to your recipe. Hope everything works out!

You are welcome . Good luck!

Yesterday I made just such a pasta with cottage cheese in a Panasonic 257 bread maker.
I put in the bucket in order:
3 tsp dry Lviv yeast
500 g flour
150 g sugar
60 g mayonnaise
100 g baby cheese
100 g coarsely grated apple
1/2 packet vanillin
200 g water
raisins in the dispenser.
Mode "Basic-Baking with raisins". XL size. Medium crust (probably should be light).
As a result, he pleased his wife with sugar, got the taste of cottage cheese, as it should be in classic pasques.

It didn't work to decorate, because they ate right away: lol:

Yesterday I made just such a pasta with cottage cheese in a Panasonic 257 bread maker.

Good day! Did you add the egg? I still can't imagine a cake without eggs in the composition, when I baked 1 egg according to this recipe, I added it.

Thank you, we baked a cupcake yesterday, my daughter asked why we were baking a charlotte in HP, but we added raisins and spices, this is no longer a charlotte. The cake turned out to be quite good, we will cook not only for the holiday. Thank you.

Did you add the egg? I still can't imagine a cake without eggs in the composition, when I baked 1 egg according to this recipe, I added it.

No, I didn't.

Christ is Risen!!

We tried Easter cake today. Delicious!!! Anya,

These are the cakes I baked in a bread maker. Soft, layered, airy - the way I like it.
Thanks to the author of the Qween recipe.

In general, the cake is gone!

And I got such a cake! Only I put in dry yeast and a little vanilla sugar. The cake is delicious, all the guests really liked it, some even asked for a recipe.

[Anya]

Anya, thanks again for the recipe !!! Made this time on cream without eggs.

Oksanochka, to your health!
Very beautiful Easter cake! How wonderful it is when there is a round shape in a bread maker!

I want to bake everything in Panas in a suitable round shape, but I lack courage due to the fact that under the bucket there is some kind of plastic thing, and suddenly it will melt from the temperature. As they say, both want and inject. I will twirl, twist the mold and put it aside. I think he can wrap that thing with foil, and put a mold on top, but the foil is thin, I think.

Delicious Easter cake! I did a half dose for the test. True, the smell was so tempting that they could not resist and cut it still warm, so they crushed it .. Yummy !! And only after 2 days it turned out that they forgot to put the egg! But the taste did not really suffer from this: the most delicate, juicy crumb, the absence of an egg is not noticeable. At the same time, she concluded: Easter cakes are really tastier when the dough is made in large quantities!

And we are not trying anymore !!! We bake and do not halve !!!!

I don’t try again, but I will bake this cake for the holiday!

[Anya]

Anya, again to you with thanks. This time I baked 2 pieces in the oven.

Christ is risen!

Oksanochka, to your health!

Today I bake in h. n this cake ... at the end of the time I opened the lid, and there - an unfinished cake with a cracked roof. I'll wait until the oven cools down - I'll put it on for another 30 minutes.