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The kolobok turns into a kulich in three hours

Cooking kulich takes a lot of time, but owners of modern baking ovens can enjoy homemade kulich without spending too much time or effort.

Master Class by Olga KUZMINA.

Small appliances for the kitchen

Prepare all the products, take milk, butter and eggs out of the fridge, take out the bowl with flour, strainer, scales, containers for measuring. Everything should be at hand, so you don’t have to make any extra steps. The ingredients are put in strictly according to the system offered by the manufacturer, which means that all liquid ingredients first, or vice versa, starting with flour the instructions say so . Our variant is the first.

Take the bucket out of the oven, put it on the table and put the paddle on the prong. Using a measuring cup we measure the necessary amount of milk, it is good if the milk is at room temperature – it makes easier to include the yeast in the work, but not fundamental – the heating of the oven will reduce the difference in temperature.

Step 2

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Break the eggs and put them in a bucket. Some manufacturers in the recipe recommend that you measure the eggs by weight – for the first time, you should probably stick to these wishes, then you can figure out what your recipe calls for for example, one large egg and one medium egg .

Step 3

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Breadmaker Kenwood BM450

Weigh the butter, cut it into pieces, put it in a bucket.

Step 4

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Kenwood

Now we’ll pour in the flour – it’s best to weigh it, not measure it with a yardstick – at least at first, to understand the logic of the recipe. Weigh and then sift the flour, it is necessary to saturate it with oxygen and increase the effectiveness of the yeast

Step 5

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Breadmakers

Then we add salt and sugar – use a measuring spoon. Pour the ingredients into the corners. Now it’s time to put the yeast. We measure the necessary amount and drop it into the hole in the flour slide made with the palm of our hand. Important: you should not allow the yeast and salt to come into contact, the latter reduces their effectiveness.

Step 6

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We take the bucket, use a towel to shake off the flour and put it on the socket in the chamber of the bread maker.

I try to keep the laying process to a minimum. So at home I have a simple and effective system that involves minimal preparation and almost no cleaning up after work.

I use a container with a lid, where I weigh the flour and keep the strainer. I never wash the container – it’s specialized, it simplifies everything. The scale is always at hand, the recipe is also on a magnet at eye level, there is always salt and sugar on the table. It remains to take a jar or jars if 2 of flour from the shelf, each of my containers of flour “lives” with a spoon. Anyway, after the bucket is put in the appliance I need to put everything back in its place and wipe the table. This takes a maximum of 7 minutes.

Step 7

Kenwood BM450
Kenwood BM450 bread machine

Put the raisins, nuts in the dispenser and close it. If you don’t have a dispenser, you can put all the extra ingredients into the bucket by hand, but not immediately! Wait for the beep that the oven will beep as it kneads. This is done so that the additives are not damaged in the process of the blade – raisins can break and the dough will be colored with a bluish tint. My baker behaves decently, so I put everything I need in the main load. In any case, the spices can be poured at the same time as the salt and sugar, and it is better to put them in a corner.

Step 8

Breadmakers

To make the settings, we turn on the network, select the program, in our case 1 the default , the duration of 3 h 15 min, then the weight of the loaf – 1 kg, the color of crust – medium, press the “start” button. The machine goes to work immediately – the paddle starts to rotate and the dough starts to knead. At this stage some attention to the process is required from the hostess. After 10 minutes look into the device – it is already clear how well the proportions of dough are formed. It should look like a kolobok – that is, a round, firm, not sticky, freely moving lump of dough following the paddle. If the dough is a little runny – add more flour and do this until the result is satisfactory. Feel free to touch the dough, you will quickly understand what and how, if you feel that it is a product of your hands!

Flour is the most important component of both bread and loaf, its quantity, indicated in the recipe, unfortunately, cannot be called final. As the humidity of the flour depends very much on the storage conditions. For example, my favorite bread recipe always calls for the addition of 1 tbsp.l. flour in winter when the heating is on and up to 3 in summer. That’s why you should always be guided by the kolobok – the right kolobok is the key to success.

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In this photo, the kolobok looks good, but it’s a little wet, so I add a teaspoon of flour twice.

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And now in the photo it looks like the kolobok bloated, but in fact it became less moist and curled up on the paddle – so it looks more compact. The mass of the kolobok has almost not changed – only by the spoonful of flour that I added. Take a look – the loaf is now perfect!

Now that the dough is kneaded and the loaf suits us, my active participation in the process temporarily ends.

In the meantime, the automation in the bread maker is constantly running. Now the temperature in the chamber is slightly elevated so that the gluten of the dough begins to stand out actively, there was an evenly kneaded and of course, so that the yeast woke up.

Meanwhile, in the bakery, the automation works all the time. The temperature in the oven raises slightly so that the gluten in the flour starts to come out actively. Kneading the dough evenly and, of course, so that the yeast wakes up and works at full power.

Breadmakers
Kenwood

Kenwood
Kenwood BM450 bread machine

When the kneading is finished, the dough begins to stand, which consists of three steps with two crumbles. You can see on our photo how the view of the future kulich changes.

Step 9

Breadmakers

The last step of the program – baking. If you want some kind of special crust, you need to look in the oven about 1 hour before the end of the cycle. You can coat the top of the loaf with butter for plain bread vegetable or vegetable mixed with water – it will be more ruddy and crispy, use a stiff brush for this. You can put on top chopped or whole nuts, seeds it’s better to do it with butter I put a little oil in a bowl, sprinkle with water and pour the seeds, spread with a brush . Decorative notches can be made, such as a cross to cross, so that the hat has the desired shape. As an option, you can make a sign or a letter out of nuts or raisins an Easter cross, if the loaf will not be glazed, the first letter of the baby’s name .

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The beep sounds – time to take the kulich out of the oven. You should always use a pair of gloves to prevent getting burnt. Grab the handle and take out the bucket. Our table is in order and we have a prepared lattice. Shake out the loaf, put it on a rack and let it cool for at least 30 minutes.

Small appliances for the kitchen

Kulich is ready! You can decorate the Easter cake with icing, pour chocolate, make the necessary inscriptions. A homemade kulich is a wonderful thing, the hassle is minimal, you can treat guests, feed the kids for an afternoon snack my mom always makes kulich for the summer when she gets a bunch of grandchildren , pamper yourself and in general be known as a good hostess who can make little culinary accomplishments.

I hope that our master class will help you achieve the highest baking achievements!

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John Techno

Greetings, everyone! I am John Techno, and my expedition in the realm of household appliances has been a thrilling adventure spanning over 30 years. What began as a curiosity about the mechanics of these everyday marvels transformed into a fulfilling career journey.

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Comments: 2
  1. Juniper

    How is it possible for a kolobok to transform into a kulich in just three hours? Is there some kind of magical or scientific explanation behind this phenomenon? I’m curious to know more about this incredible transformation process and what factors contribute to such a rapid change.

    Reply
  2. Leo Young

    Wow, that’s fascinating! I’m curious to know more about this transformation. Can you please explain how or why the kolobok turns into a kulich? Is it a natural process or is there something specific that triggers this change? Additionally, what are the characteristics of these two objects and what significance does this transformation hold in the context of folklore or culture?

    Reply
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