Easter cake recipe from Alexandrian dough. Alexandria Easter cake - the most delicious recipe for Easter cake. Easter cakes with baked milk and dry yeast

Amazing Alexandria Easter cake to cook on baked milk at home! Airy and delicious!

The table on Easter day should be generous and rich, and the Easter cakes should be lush. Let's bake a delicious and lush Alexandria Easter cake with baked milk.

For steam:

• 500 gr. Sahara;
• 250 gr. butter;
• 5 eggs;
• 2 yolks;
• 75 gr. raw yeast;
• 0.5 l. baked milk;

For test:

• 1 kg. 300 gr. flour;
• 1 teaspoon with a slide of salt;
• 200 gr. raisins, dried apricots;
• 3 teaspoons of vanilla sugar;

• 2 proteins;
• 150 gr. Sahara;
• 1 teaspoon lemon juice.

Put sugar in a large container, add five eggs and two yolks to them.

Whisk eggs with sugar.

Add to beaten eggs soft butter.

Let's take it again.

Dilute yeast in warm baked milk.

Add the yeast diluted in milk to the butter-egg mixture and stir well.

Cover with a towel and leave to ferment overnight.

Raisins and dried apricots will be prepared in the evening. Pour boiling water for 20 minutes.

Then we wash, carefully sort the raisins, removing the ponytails and non-whole berries. Cut the dried apricots into pieces. Early in the morning, add salt, vanilla sugar to the dough and add flour in parts.

Mix thoroughly so that no lumps form. In the finished Alexandrian dough for Easter cakes, add dried apricots and raisins.

Mix thoroughly again.

Cover with a towel and leave in a warm place to rise. After about 40 minutes, the dough came up.

Grease the bottom and sides of the baking dish vegetable oil. At the bottom of the forms we put a cut and oiled circle of baking paper. Fill with dough for ½ form.

Let's leave it up. When the dough has risen by 2/3.

Put in a preheated oven to bake. We bake the first 10 minutes at 100 degrees, then we add the temperature to 180 and bake. In large forms, bake for 1 hour. In forms less than 40 minutes. If the top starts to burn, cover with foil, shiny side up. We take out the finished Alexandria cake from the oven.

Let cool slightly, remove from the mold. They fall out of the Teflon form by themselves, one has only to turn the form over. You have to take it out of the detachable form. Remove the paper from the bottom of the cake. Let the Alexandria cakes cool down. Let's put them on the barrel. While the cakes are cooling, prepare the frosting for the cake. Whites from two eggs. They stayed with us yesterday, and spent the night in the refrigerator.

Beat with sugar to beat better, grind the sugar into powder in a coffee grinder, Add a little lemon juice.

We will decorate the Alexandria Easter cake, paint the eggs and are ready for the holiday.

Recipe 2, simple: vanilla Alexandria cake

This recipe makes classic cookies. The dough rises very well, I would say, they are distinguished by increased airiness. Perhaps because of the fact that the dough is made outside the box - it stands longer than in other recipes. At the same time, a delicate creamy taste. The dough is tender and soft. And today I will tell you how to make Alexandrian dough for Easter cakes step by step.

Please note that the recipe for a large number of Easter cakes. I made one-fifth of the dough, and a large cake came out, weighing about 1 kg.

Alexandria cake stays fresh for a long time. And the longer it goes on, the tastier it gets!

• baked milk - 1 liter,
• sugar - 1 kg,
• butter - half a kilogram,
• eggs - 10 pcs.,
• yolks - 3 pcs.,
• pressed yeast - 150 gr,
• salt - 1 tsp,
• raisins - 200 gr.,
• vanilla sugar - 3 sachets or vanillin,
• cognac - 2 tbsp. l.,
• flour - 2.5 kg

Beat eggs and yolks a little, add butter cut into pieces, add sugar. Break the yeast into small pieces and also add to the dough. Heat the baked milk to a pleasant temperature, pour in the same.

Put to reach in a warm place for 10-12 hours (it is convenient to leave it overnight).

When the dough rises, add salt, raisins, pre-soaked with boiling water, vanilla sugar, cognac. Mix. Sift flour.

Knead the dough, brushing your hands with vegetable oil if necessary. The dough should be soft and sticky.

Leave again in a warm place for an hour and a half, so that the Alexandrian dough rises. Then knead and lay out in the form, I laid out less than half of the form.

Leave to proof. The dough will rise again.

Put in a cold oven. The baking time depends on the size of the mold. In general, the algorithm is as follows: turn on 100 degrees, bake for 10 minutes. Then turn on 150 degrees, bake for 15 minutes. And increase to 200 and bake for another 15 minutes. Do not open the oven during this time. Then check readiness with a wooden skewer. For small and medium cakes, this time is usually enough. But this one I have is gigantic, and the skewer turned out to be damp. Therefore, I left it for another 15 minutes at a temperature of 200. But then watch out, smell the air so that there are no burnt notes. If the top of the cake has already become quite fried, and the baking is not finished yet, then put wet parchment on top (which I did). At the end of baking, turn off the oven and leave the cake in it for 40 minutes. When you pull it out, then put it on its side, it should cool on its side, you can turn it from side to side. Kulich is ready!

When the cake has cooled, take it out of the mold. And decorate as you wish. I made a glaze from 1 protein and 200-250 gr. Sahara. This was enough for 5 cakes of different sizes.

Recipe 3: Easter Alexandria cake (with photo)

Very interesting recipe Easter cakes from Alexandrian dough on baked milk. Opara "walks" for about 10 hours, and butter and sugar are immediately added to it. The result exceeded all expectations - the airy structure of the Alexandrian Easter cake and great taste worth the risk and bake Easter cakes for Easter according to a new recipe.

For steam:

• Butter - 125 g
• Eggs - 2 pcs.
• Yolk - 1 pc.
• Baked milk - 240 ml
• Sugar - 230 g
• Fresh yeast - 35 g

For yeast dough kneading:

• Wheat flour premium - 600 g
• Raisins - 100 g
• Salt - a pinch
• Vanillin - on the tip of a knife
• Citrus zest (optional)

For glaze:

• Egg white - 1 pc.
• Powdered sugar - 150 g
• Confectionery topping

Prepare all the ingredients for the dough. The dough needs to be prepared in the evening, then overnight the yeast will come to the desired state, and by dinner you will have fragrant Easter cakes.

In a large bowl, combine 2 eggs and 1 yolk with all the sugar. Mix everything thoroughly with a spoon or whisk until the sugar is completely dissolved. Reserve one egg white for icing.

Add 125 g of soft butter there.

In another bowl, heat the baked milk until warm and dissolve the pressed yeast in it.

Pour the baked milk with yeast into the egg-butter mixture, stir thoroughly. Cover with plastic wrap or plastic wrap and leave at room temperature overnight (8-12 hours).

During this time, the dough will rise and fall, while there will be an oil layer on the surface, and fermentation under it. In the morning, the dough looks like in the photo.

Add a little sifted wheat flour, vanilla and salt. There, immediately enter the steamed raisins and chopped zest, if you like.

The dough will turn out sticky, much more tender than the usual yeast dough, from which the products are molded. For comfortable kneading, grease your hands with oil.

Tighten the bowl with cling film or cover with a towel and leave to ferment warm for 1-1.5 hours. After this time, the Alexandrian yeast dough for Easter cakes will increase at least two to three times.

Gently punch down the dough (so that the air comes out) and place in the baking dish. I always grease my paper baking pans with butter.

I got a test for 3 Easter cakes of 400 g each. Place the forms with the dough in a warm place until the dough grows one and a half times, depending on the temperature, it will take 1-1.5 hours.

Preheat the oven to 180 degrees. Bake Easter cakes from Alexandria dough at the same temperature for the first 30 minutes at the middle level of the oven, then reduce the temperature to 160 degrees and bake for about 10-20 minutes more. Check the readiness of Easter cakes with a wooden toothpick.

For the glaze, combine the protein with powdered sugar and carefully beat with a whisk until the powder is completely dissolved. At the end add lemon juice.

Slightly cooled, but still warm Easter cakes, cover with sugar icing and decorate with confectionery sprinkles or other decor of your choice.

Wait until the Easter cakes are completely cool and ripe (5-8 hours), and then try. Easter cake is perfectly cut and does not crumble even warm.
Alexandrian Easter cakes are ready, with them the Easter holiday will be even brighter and more joyful!

Recipe 4: how to make Alexandrian dough for Easter cakes

The technology is not just the most elementary in execution, but also guaranteed with 100% success. And that's not all - Easter cakes are airy and delicious. I have not received anything similar for other recipes for making dough for Easter cakes.

• flour - 1200 kg;
• chicken eggs - 4 pcs;
• chicken yolks - 2 pcs;
• granulated sugar - 250 gr;
• butter - 200 gr;
• pressed yeast - 60 gr;
• milk - 500 ml;
• vanilla sugar - 2 sachets;
• candied fruits - 300 gr;
• salt - 0.5 tsp

First you need to bring the leaven, which will then transform itself, without needing anyone's help at all. For this we will prepare necessary products: milk, whole eggs (whole and two yolks), sugar, yeast (necessarily live), butter. Let's go through the grocery list a bit.

I did not accidentally indicate half a liter of milk. This is the most convenient dose for beginners. And it's easier to guide the dough, and you don't have to look for a tub when the dough goes over the edge of the largest saucepan in the house. I made my first Alexandrian dough from a liter of milk, so I know what I advise. It is better to confirm your first success on the second day than to collapse exhausted on the first. Easter cakes from this recipe will turn out quite enough even for a large family.

I melted the butter, but soft pieces can also be used.

More sugar, less sugar. It won't affect the dough in any way.

It is preferable to use only live yeast for Easter cakes, so you need to stock up in advance.

Eggs. Fluffy muffin does not like chicken protein, so it is better to get rid of proteins from two, or maybe three or four testicles.

We combine all the listed products in a bowl for dough in the following sequence: lightly beat the eggs, then add (pour in) everything else and mix. We cover the bowl and leave it for eight to ten hours, it is more convenient for the night. As you can see, they didn’t seem to do anything, but the first stage has already been completed.

This is how the dough walks on its own. At this stage, the dough does not rise, but simply "roams" inside the bowl.

But if you stir it at the end of the allotted time, it immediately triples.

Now let's prepare the next batch of products. This, of course, is flour, any candied fruits, salt and vanilla sugar.

Any candied fruits or dried fruits will do. I love cherries in baking, so I chose it, I also added a little raisin. In general, you can add anything you like: seeds, chocolate chips, marmalade, any berries. Whatever you want, then add.

For this rate, I usually use two bags of vanilla sugar. You can use any other fruit essence.

I first pour half a teaspoon of salt and vanilla sugar into the fermented dough. Flour for the first cake in life should be the most best quality and necessarily sifted, and twice. I pour exactly 1200 kg of flour. And it’s okay if the dough turns out a little thicker, or a little less often, because you don’t need to knead the Alexandrian dough with your hands.

When kneading with a spatula or spoon, the dough easily moves away from the walls of the cup. You don't need to stir for a long time. It is enough for the flour to combine with the liquid. Just? That's what I'm talking about.

Lastly, stir the candied fruits into the dough. Someone pre-soaks candied fruits, then dries and dips in flour. I don't do anything like that.

The dough will begin to “grow” vigorously, so we transfer it to a large saucepan and leave it for an hour to rise. Ready dough turns out soft, fluffy and fluffy.

I prepare the forms for Easter cakes in advance. I coat the walls of the molds with oil and fill up to half with dough. To prevent the dough from sticking at all, I also rub my palms with vegetable oil.

I cover the filled forms with a clean towel. When the dough rises to the edges of the molds or cups, I send the baking sheet to the oven, heated to 200 degrees. The baking time depends on the oven, the number of molds and other reasons. If approximately, then about 40 minutes - an hour, but usually I focus on the smell. As soon as the apartment is filled with a delicious aroma, I lower the temperature to 180 degrees and wait for the pastries to be thoroughly browned. If the tops of the Easter cakes are very browned, and a wet splinter suggests that the middle has not yet ripened, the forms should be immediately covered with foil and baked further.

I do not grease the tops of the cakes before baking. What is the point if icing and other sweet decorations are already prepared for this?

Ready-made Easter cakes easily move away from the walls of the molds. In total, I got six medium cakes and four small ones.

Decorate randomly. I most often use icing sugar, the most durable during the transportation of Easter cakes, which has to be done quite often. In general, it seems to me that Easter cakes are the most traveling pastries.

Making icing sugar is very easy. I add a little hot water to 100 grams of powdered sugar, usually a tablespoon is enough. Water can be replaced with juice of carrots, cherries, beets or spinach, then the glaze will turn out to be colored and more attractive.

Why do I still love pastries from Alexandria dough? Kulichiki can be eaten immediately without fear of indigestion. The dough is slightly moist, but at the same time tender, airy, in an appetizing hole, under a crispy crust and very sweet. I cut the pasochka as soon as I took it out of the oven and covered it with glaze. Girls, making the first Easter cake from Alexandrian dough in your life is not just easy, it's elementary simple! All the greatest success on our most delicious site!

Recipe 5, step by step: Alexandria dough cake

A delicious Easter cake can be prepared using the so-called "Alexandrian dough". Delicate and fragrant Easter are obtained according to this recipe. The crumb is airy, sweet.

For steam:

• 670 ml of baked milk;
• 670 g of sugar;
• 330 g butter;
• 7 eggs;
• 2 yolks;
• 100 g fresh yeast.

For test:

• ½ tsp salt;
• 150 g raisins;
• 1 sachet of vanillin;
• 1.5 st. l. cognac;
• 1600-1700 g flour.

For glaze:

• 1 protein;
• 100 g of powdered sugar;
• 1 tablespoon lemon juice.

If you do not have the opportunity to buy baked milk, then you can stack it in a conventional oven, but you will have to take care of this in advance. To do this, pour ordinary milk into the pan and send it to the oven for 2 hours at 200 degrees. It is necessary to follow it and, as soon as a baked film is formed, it must be drowned again in milk. So repeat several times. About 500 ml of baked milk will be obtained from 1 liter of milk.

Whisk the eggs and yolks lightly. Cut the butter into pieces. Heat the milk and mix it with eggs, yeast, sugar and butter. Leave in a warm place for 8-12 hours.

Then add vanilla and raisins to the dough. Add cognac and salt, stir well.

Pour in portions of flour and knead a soft, viscous dough, dipping your hands in sunflower oil.

Let rise for an hour and a half until it doubles in size.

Grease molds with vegetable oil. Put baking paper on the bottom, which is also greased with oil. Put the dough into the molds to 1/3 of the height. Leave to rise in a warm place until the volume increases almost to the edge of the molds.

Preheat the oven to 180-190 degrees and bake Easter cakes until cooked. Approximate time 20-30 minutes, but it all depends on the size of the molds and your oven. Take the cookies out of the mold and let them cool.

For frosting, beat egg whites until stiff peaks form. Readiness is checked by turning the bowl over, the protein should not pour out. Add the powdered sugar in batches while continuing to beat. At the very end, add juice. Lubricate the cake with glaze. If you replace the powdered sugar with sugar, the glaze will be more liquid. Sprinkle decorations on top and let the glaze harden.

Recipe 6: Alexandria Easter cake (step by step)

A distinctive black in the preparation of the Alexandrian Easter cake is that it is prepared exclusively with baked milk. Thanks to this, the cake acquires a very pleasant delicate creamy aroma, complemented by citrus notes due to the addition of lemon zest to the dough. It turns out a very interesting combination of flavors. The texture of the Alexandrian Easter cake is finely porous, velvety, the crumb is elastic.

The so-called Alexandrian dough for this cake is prepared in a rather interesting way. The fact is that the dough for him does not ripen for half an hour, as for ordinary Easter cakes, but for several hours. Usually, the dough for Alexandrian Easter cakes is placed overnight in order to start cooking this wonderful pastry in the morning.

And also in Alexandrian dough(and not later in the dough) it is customary to add butter and eggs, which is also not typical for this type of baking. But the result, as they say, on the face. Alexandrian Easter cakes are excellent.

Dough Ingredients:

• 125 g butter
• 230 g sugar
• 250 ml baked milk
• 2 eggs and 1 yolk (reserve 1 egg white for icing)
• 35 g pressed yeast

Dough Ingredients:

• the whole dough
• 100 g raisins
• zest of one lemon
• 0.3 tsp salt
• 1 tsp vanilla sugar
• 600 g flour

Preparing the dough for the Alexandrian dough. Do not forget that the dough will ripen for a long time, from 8 hours, so it is better to cook it in the evening and leave it overnight. All ingredients for the preparation of the dough must be room temperature, and the butter is soft and melted.

Whisk 2 eggs and one yolk with 230 g of sugar into a homogeneous whitish mass.

Sugar should be completely dissolved in the egg mass.

Add soft melted butter and baked milk to the egg-sugar mixture. With a mixer, mix the oil into the total mass.

Now add 35 g of pressed yeast. We help them "disperse" with our hands. As soon as the yeast enters a humid environment, it immediately begins to melt, as it were.

Once again, go through the mixture with a mixer. Cover bowl with cling film. Opara should not stand in the cold or in a draft.

And this is how the dough for the Alexandrian Easter cake looks like 4 hours after the start of its preparation. A dense oily “cap” formed on the surface of the dough.

Steam in the morning. Visually, the dough has changed a lot, a layer of oil is clearly visible from above, and the cap itself has settled.

Since the dough is ready, we can safely proceed to the preparation of the dough for the Alexandrian Easter cake. Add half of the flour to the dough and knead the dough with a spoon.

A very interesting picture was formed after the "opening" of the cap of the dough while mixing it with the first portion of flour. An abundance of foam was hidden under the oil layer.

Add the remaining flour and already on the table knead a homogeneous, not sticky dough. You may need another 50 grams of flour to sprinkle on the work surface.

Raisins, pre-soaked for 30 minutes hot water, then dried with a napkin, add to the dough. We also remove the zest from one lemon and add it after the raisins.

We mix the raisins and zest into the dough, which we then roll into a ball and send to a large bowl or pan, greased with sunflower oil. We tighten the top of the pan with cling film and leave the dough for proofing in a warm place. I always leave the dough in an oven preheated to 50 degrees.

After 1.5 hours, the dough has increased in volume by at least 2.5 times. Now you can begin to form Alexandrian Easter cakes.

I have ready-made paper forms for baking Easter cakes. We fill the forms less than half of their height. We try to give the "hats" a beautiful shape.

The dough in the molds also needs time to proof, about an hour. During this time, the dough will reach the height of the form.

We heat the oven to 170 degrees and send the Alexandrian Easter cakes to bake. Approximate baking time is 35 minutes for small and medium cakes and 45 minutes for large ones. We focus on the color of the hats, they should be a rich red-gold color.

From the remaining protein and 0.3 cups of powdered sugar, we prepare the icing for Alexandrian Easter cakes. Just beat the protein with powder until a dense homogeneous mass is formed.

Lubricate the Alexandrian Easter cakes with icing and decorate with powder.

Alexandria cake, the recipe of which you just learned, is ready. Now it's your turn to cook it, and I'll go enjoy the taste of my cakes. With a cup of tea and a thin layer of butter, these Alexandrian Easter cakes are wonderfully good!

Recipe 7: Alexandria cake with raisins (with photo)

I offer a recipe for Easter cake on the "Alexandrian" dough. Many housewives have opted for this particular recipe, as it turns out very delicious cake with fragrant and tender dough literally melting in your mouth. This cake is prepared on baked milk using pressed yeast. So let's get started!

• Egg yolk - 2 pcs.
• Chicken eggs - 4 pcs.
• Butter - 250 gr.
• Baked milk - 500 ml.
• Sugar - 460 gr.
• Pressed yeast - 70 gr.
• Wheat flour - 1.2 kg.
• Salt - 1⁄2 tsp
• Vanillin - 2 pinches
• Lemon zest - 2 tbsp.
• Raisins - 200 gr.

• Powdered sugar - 300 gr.
• Egg white - 2 pcs.
• Lemon juice - 1.5 tbsp.

Additionally:

• Decorative topping - 3-4 tsp

I am preparing a mass that looks like a dough. In a bowl, combine eggs, yolks and sugar.

I beat the ingredients with a mixer for 15-20 seconds.

I add butter at room temperature.

I mix the mixture with a spoon.

In another bowl, combine warm baked milk and pressed yeast.

I stir the milk with yeast until the lumps disappear.

I combine the contents of two bowls.

I mix the ingredients with a spoon.

I cover the bowl with cling film and leave at room temperature for 8-12 hours (I usually leave it overnight).

This is how the dough turns out after fermentation.

Then I prepare the dough. Pour the batter into a large bowl or saucepan.

I sift the flour into the pan, add salt, vanilla, lemon zest.

I knead the dough for 10 minutes. The dough will stick to your hands.

I wash the raisins well, dry them with a towel or napkin. I add it to the test.

I mix the dough with raisins. I cover the pan with a lid and let the dough increase in volume by 2-3 times.

I grease paper or metal forms for Easter cakes with vegetable oil, put the dough in them so that it occupies about half of their volume. I used 4 cardboard forms with a diameter of 12 cm and a height of 13.5 cm. I cover the forms with a film.

I let the dough rise in the forms so that about 2 cm of free height remains in the form.

I bake Easter cakes in an oven preheated to 180 degrees for 30 minutes, then lower the temperature to 160 degrees and bake for another 20-25 minutes. I check the readiness of the Easter cakes with the help of a thin wooden skewer (I pierce the Easter cake with it, take out the skewer, if it is dry, then the Easter cake is ready). I shift the cakes to the grate.

I'm making frosting. I sift 200 g of powdered sugar into a bowl, add proteins. I beat the ingredients a little with a mixer, add lemon juice and the remaining powdered sugar. I whip the frosting a little more.

With the help of a spoon, I apply icing on slightly cooled cakes, decorate with decorative sprinkles (you need to sprinkle immediately, because a dry crust quickly forms on the icing).

Easter cakes from Alexandrian dough are ready!

And here is how the Alexandrian Easter cake looks like in a section.

Recipe 8: Alexandria dough for Easter cakes

for steam:

• 250 milliliters of baked milk,
• 250 grams of granulated sugar,
• 125 grams of butter,
• 3 chicken eggs,
• 1.5 teaspoons dry yeast

for the main test:

• 50 grams of raisins,
• ¼ teaspoon regular salt
• vanillin pack,
• 1 tablespoon brandy
• 580 grams of flour.

Combine eggs with sugar and butter in a bowl.

In another bowl, combine warm baked milk and dry yeast.

Mix both masses. Cover the bowl with cling film and send it to the refrigerator for a day.

The next day, add salt to the dough,

cognac, vanillin.

Then lay out the washed raisins

and sift flour through a sieve.

Knead the dough intensively and for quite a long time. I always add a couple of tablespoons of vegetable oil to the dough at the end of kneading.

Leave the dough for a couple of hours in a warm place (the included conventional gas burner is perfect for this).

After a couple of hours, you can safely start baking Easter cakes from the finished Alexandria dough. To do this, spread the dough into special metal molds. Let it increase a little more, and then send the future Easter cakes to the oven preheated to 180 degrees for 25 minutes.

Lubricate the finished Easter cakes with any glaze, decorate with a special powder.

Today we will tell you how to cook the famous Alexandrian dough for Easter cakes. Products from it are incredibly tasty and fragrant. In addition, even novice housewives will cope with the technological process of creating such a test, because it is prepared very simply and does not cause unnecessary trouble.

In the original, the Alexandrian dough is kneaded on, but if you do not like the specific flavor of this product, you can replace it with regular whole milk.

Alexandrian dough for Easter - recipe

Ingredients:

• baked milk - 1 l;
• granulated sugar - 1 kg;
• wheat flour of the highest grade - 2.5-3 kg;
• chicken eggs medium size - 10 pcs.;
• egg yolks - 3 pcs.;
• butter - 500 g;
• vanilla sugar or flavoring of your choice - 4-5 sachets or to taste;
• pressed fresh yeast- 150 g;
• cognac - 2 tbsp. spoons;
• pitted - 250 g;
• table salt - 1 teaspoon;

Cooking

To prepare the Alexandrian dough for Easter cakes, beat the eggs with a mixer, gradually adding granulated sugar, then mix the resulting mass with warm baked milk, in which we first dissolve the live yeast. Add also the yolks and soft butter and mix thoroughly. Now leave the resulting mixture for ten hours, and ideally overnight.

Over time, add salt, vanilla sugar or other flavoring to your taste, as well as cognac, steamed beforehand and dried a little raisins, to the infused base. Then sift the wheat flour into a bowl. It will need about two and a half kilograms or a little more, depending on the size of the eggs used and the quality of the flour itself. We knead the contents of the dishes with our hands, achieving a consistency very thick sour cream. Texture ready dough should turn out viscous and sticky, therefore, in order to simplify the kneading process, periodically lubricate the surface of the palms with refined vegetable oil.

When the dough takes on the desired uniform appearance, leave it warm for about one and a half to two hours to increase in volume and approach. After that, you can lay it out in prepared molds for Easter cakes, filling them by one third, and after proofing, send them to the oven for baking.

Recipe for Alexandria dough for Easter cake with dry yeast

Ingredients:

• whole milk - 250 ml;
• wheat flour of the highest grade - 490-520 g;
• granulated sugar - 300 g;
• large chicken eggs - 4 pcs.;
• butter - 190 g;
• vanilla sugar or flavoring of your choice - 2 sachets or to taste;
• dry fast yeast - 2 teaspoons;
• pitted raisins - 1 cup or to taste;
• table salt - 1/4 teaspoon;
• refined vegetable oil for lubricating hands during kneading.

Cooking

In this case, we will prepare the Alexandrian dough using dry yeast with slight changes in the dough itself. technological process. To do this, first rinse thoroughly and dry the raisins, beat a little egg, and cut the butter, softened slightly at room temperature, into pieces. After that, mix the egg mass, prepared raisins and butter in a container of a suitable size, add granulated sugar and yeast and pour everything, without stirring, with warm milk. After that, we tighten the bowl with the contents of the cling film or cover with a lid and leave warm for about ten hours. You can safely make such a preparation in the evening for use in the morning.

After the lapse of time, we throw vanilla sugar or flavoring to our taste into the mixture, sift the highest grade flour there and knead. The dough should be viscous in texture and a little thicker in consistency than pancakes, but should not drain from your hand. After that, let the dough rise in the warmth for about an hour and a half to two hours, and then punch down and lay out in prepared oiled molds, filling them a little more than one third.

I learned about the Alexandrian dough last year, but it seemed to me that it was difficult to mess around with it. And she found another way out - she baked them, which turn out like cupcakes.

And after some time I was treated to a bun prepared according to one of the recipes based on baked milk, it turns out that this is the same dough. Baking from it turns out to be extraordinary, but in general I’ll say that it’s just a bomb for housewives who are in search of their own the best recipe. And so, on this test your searches will stop.

Why do I praise him so much? Because it is prepared simply, the products are affordable, but not quite ordinary, and most importantly, the inside of baking from this dough is perforated, soft, like a cake. And it keeps for a long time without getting stale. I think that I won’t convince you anymore, because the taste of baking speaks for itself!

In order to declare with all responsibility that according to my recipes your dough will always turn out, I decided to make small corrections and explanations on what you need to pay close attention to.

1. One of the important nuances: all products should be at room temperature, take care of them in advance and take them out of the refrigerator.
2. If you do not have pressed live yeast, but dry, then take a ratio of 1: 3, because dry ones raise the dough worse. Or for 150 g of fresh we take 50 dry.
3. The entire ratio of products is taken per 1 kg of flour, but always have a supply of about 200-300 grams, because flour can be of different grades and low in gluten, as well.
4. You can buy baked milk, because the really tasty one is cooked in the oven. Well, or try to replace it with an oven. Then you need to take 0.5 liters of milk, bring it to a boil and put it in an earthenware or ceramic dish to languish in the oven at a temperature of 100 degrees for 8 hours. You will already get a beige-colored treat with a slight caramel smell from the oven.
5. If your Easter cake turned out to be large, then the whole one may not be baked at once, but in order not to burn the heads, cover them with parchment paper sprinkled with a little water.
6. Yeast must be fresh, otherwise you may not have enough 12 hours to raise the dough.
7. So that baking does not get stale longer, you can add 2 tbsp to the classic recipe. vegetable oil.

Classic baked milk recipe

Of course, this dough goes not only for Easter cakes, but also for making various kinds of buns, pies and even pies, if you reduce the proportion of sugar.

The composition makes it interesting, namely the use of baked milk, its smell and taste immediately gives the whole mass an additional caramel rich aroma.

We also use a lot of eggs in the recipe. And from two of them we take only yolks, this is to give a characteristic yellow color to pastries. Proteins go to the glaze. By the way, I wrote about and there described how ordinary glaze is prepared, and how you can cook it with gelatin so that it does not crumble.

Ingredients:

• Egg yolk - 2 pcs
• 4 chicken eggs
• 250 g butter
• 500 ml baked milk
• 460 g granulated sugar
• Pressed yeast - 70 g
• Wheat flour - 1.2 kg
• Salt - ½ tsp
• Vanillin - 2 pinches
• Lemon zest - 2 tbsp
• Raisins - 200 g

Combine yolks, sugar and eggs. Beat the mass with a mixer or blender for 20 seconds.

We spread the softened butter and knead the dough until the butter is completely dispersed. We do this with a spoon.

Pour the warmed milk over the yeast into another bowl. Stir the mixture well to dissolve the yeast.

We combine both masses, mix and cover with cling film. This is how the yeast starts to work. Leave the dough in a warm place for 8 to 12 hours.

After that, we take out the dough and sift the flour into it. At this stage, lemon zest, vanillin and other spices are added.

Rinse well and scald the raisins with boiling water. So that excess moisture does not get into the dough, dried fruits should be thoroughly blotted with a towel.

We knead the dough for ten minutes, do not worry if it sticks to your hands, it should be like that. No more flour needs to be added.

Now add raisins to the mass and remove the rise.

It will grow by a third of its volume, so prepare a deep large bowl for the test.

Now it's time to fill out the forms. It is better to lubricate them with oil, but if you have silicone ones, then the Easter cake will pull out well, so. Half of the dough needs to be laid out in each container, because we will still let it rise.

Now you need to cover the molds with a towel or film.

While the Easter cakes are growing, we heat the pan and set the temperature to 180 degrees.

For baking in this mode, thirty minutes is enough, then we reduce the heat to 100 degrees and bake for another twenty minutes.
We take out the finished products and decorate to your liking.

Look at the baked goods inside.

By the way, they can be served on the table surrounded and in. Imagine how festive it will look!

Alexandrian dough for Easter cakes with cognac

Both recipes shown give a whole 10 liter enamel bucket of dough! Yes, yes, I'm not exaggerating, so I immediately warn you about it. If you do not have a goal to provide half of the village with pastries, then take a fourth or even a fifth of the total ratio of products.

It is better to make Easter cakes small in volume, so they are better baked, and they can also be presented to relatives and people you know.

This recipe is interesting because alcohol is added to the dough. In this case, we took a noble cognac.

Ingredients:

• Flour - 1.3 kg
• Raisins - 200 g
• ½ tsp salt
• vanillin
• 2 tbsp cognac
• 0.5 kg sugar
• 0.5 liters of baked milk
• 5 eggs
• 2 yolks
• 250 g butter
• 75 g yeast

This dough is prepared in two stages. First: preparation of dough, which stands for 8 to 12 hours. And the second: the kneading of the test mass itself.

The first step is to separate the yolks from the whites. Then beat all the eggs and yolks into a small foam. We will add the entire volume of sugar to it and continue mixing.

Dissolve yeast in milk with a spoon. You need to do this until the lumps disappear.

Now spread the egg mass soft butter. When it is completely mixed with the mass, we pour in the warm remaining milk and yeast mixture.

Now pour the finished dough into a large pot or bucket. Get ready, there will be a lot of tests!

We cover the mass with a film or towel and put it in a warm corner for 8 hours. This is the time we rest and work up a good mood.

After this time, we remove the film and see that our mass has grown perfectly.

Now you need to scald the raisins with boiling water and leave it like that for a couple of minutes. Then drain the liquid and rinse the dried fruits again under running water.

Pour the batter into a saucepan or large bucket. It turned out airy and foamy.

We salt the mass and begin to sift the flour in small parts so that the Easter cakes are lush, spongy.

Stir the dough after each sifted portion to avoid lumps.

Pour vanilla, raisins and pour cognac.

After kneading, put the mass into molds and put them on proofing.

Lubricate the containers with oil. Grandma used to do it with lard. And dust the inside with flour.

If you chose paper ones, then you don’t have to take out Easter cakes, then you can cut them and serve immediately with paper. It can be easily removed from the pieces.

The dough is sticky so that it does not stick to your hands, grease them with vegetable oil.

We put the dough on 1/3 of the form, if you lay it out more, then the Easter cakes after proofing will simply crawl out of the edges of the form. Cover them with a towel and come back in an hour.

While you are resting or drinking tea, the dough has risen and now it is the turn of baking.

To do this, we heat the oven for 10 minutes, set the mode to 180 - 200 degrees and set the timer for 50 minutes. Check readiness with a wooden skewer, insert it inside the cake and pull it out. It should not be wet or with traces of dough, then the pastry is ready.

Decorate with icing, chocolate or cream.

Usually, on the table on the Bright Holiday, there are two queens: and Easter cake. Both are a type of dessert that both children and adults adore.

But the feeling of a holiday comes not only with delicious treats, but also from preparation. For example, jointly made will allow you to explain to the child what kind of holiday it is and why people love it so much.

And also to show that different countries this day is also loved, but it is endowed with different symbols. And these words can be confirmed together by gluing. After all, who, if not we, will form children's perception and horizons. And by the way, I love Easter since childhood and consider it a family day.

The bright holiday of Easter is coming soon, and for a long time there has been a tradition of baking Easter cakes for Easter. And although I have a time-tested recipe, I still sometimes want to cook something new. Last year I baked yeast-free cakes, recipe. But the daughter decided to try the Alexandrian dough for Easter cakes.

She was attracted not only by the name, but also by the promise that it was just a bomb, not a recipe. The bomb is not a bomb, but her Easter cakes really turned out delicious, my review of this recipe is the most positive. I decided to bake Easter cakes from this dough this year.

Alexandria dough for Easter cakes - step by step recipe

By the way, our family recipe has similarities with the Alexandrian dough in terms of ingredients, but the cooking method is very different.

When my mother taught me how to bake Easter cakes, she always said that the dough for Easter cakes “loves hands”. What does this mean? The fact that it must be kneaded very well, but this is not easy to do. The dough is rich, heavy and had to make some effort for this.

When I read the recipe for the Alexandrian dough, its distinguishing feature was that you don’t need to knead it for a long time, and the dough is made in a completely different way. As the daughter said, after she baked Easter cakes - the recipe was really a bomb, they did not deceive - and it was not difficult to prepare and everything turned out the first time.

The only thing I'll tell you how to do, but step by step photos, alas, will not. My daughter took a photo only with ready-made Easter cakes. But the recipe, in my opinion, is not complicated, I think you will understand everything.

Ingredients:

• baked milk - 1 liter
• granulated sugar - 1 kilogram
• butter - 500 grams
• eggs - 10 pieces
• egg yolks - 3 pieces
• yeast - fresh 150 gr. (daughter cooked from dry - 3 small packs of yeast for muffin)
• salt - 1 teaspoon
• vanilla sugar - 2 - 3 sachets
• cognac - 2 tablespoons
• raisins (candied fruits) - 200 grams
• flour - 2.5 kilograms

Step by step recipe description:

1. Butter must be taken out of the refrigerator in advance so that it is soft.
2. Warm the milk, but not to hot, it should be warm, add yeast to it, mix.
3. Beat all the eggs plus 3 yolks (we will use the whites for icing), but not much, add sugar and beat everything together again.
4. In milk with yeast, add beaten eggs with sugar, cut into pieces butter. Mix everything well, cover and leave in a warm place for 8-12 hours.
5. If you put raisins, then you need to hold it in boiling water for a while, then dry it and mix it with a small amount of flour so that it is better distributed over the dough.
6. In the finished dough, add the remaining products - salt, vanilla sugar, cognac, raisins and flour. Immediately add most of the flour, but not all, look at the situation, because the flour is different. The Alexandrian dough should turn out soft, it may even seem that there is not enough flour, but excess flour is not needed, it should be so - sticky and viscous, but not spread. To make it more convenient to knead, you can grease your hands with vegetable oil.
7. Cover the dough and put it back in a warm place, but in order for it to fit, it will take much less time - 1.5-2 hours, it should increase in volume by about 2 times.
8. You don't need to make more dough. Both my daughter and I bake Easter cakes in metal forms. They must be greased with vegetable oil, on the bottom you can put oiled parchment paper, cut to the size of the bottom of the form.
9. We fill the form for Easter cakes with dough 1/3 of the size and leave it so that the dough comes up. It should rise almost to the edge of the form and then put the Easter cakes in a preheated oven and bake at t 180 0. The baking time depends on the size of the mold and it can be 30-45 minutes. We check the readiness with a wooden stick.
10. We decorate the top of Easter cakes with icing and various other decorations, which are now in our supermarkets in a wide variety.

It doesn’t matter if you will bake Easter cakes in Alexandria or in your own way. family recipe, there are traditions that housewives have observed since ancient times.

• TO bright holiday Easter was always prepared and it was pleasant chores, the house was cleaned and tidy.
• It is customary to paint eggs and bake Easter cakes on Maundy Thursday and it should be clean not only in the house, the heart and thoughts should be clean and bright.
• Before starting to prepare the dough, the housewives put on a clean apron, the house should be quiet, without fuss.
• During the preparation, the housewives were in no hurry, they did everything thoroughly, with special diligence, they read a prayer, kneading the dough. There was such a sign - if the Easter cakes turned out to be magnificent, tasty, then the family was waiting for happiness and prosperity, but if the Easter cakes did not work out for the hostess, then the family was waiting for disappointment and failure.
• The Easter meal always began with Easter cake and it was never cut vertically. First, the beautiful top of the Easter cake was cut horizontally, but they did not eat it right away. The remaining Easter cake was also cut horizontally and distributed piece by piece to all family members. If the Easter cake remained, then they covered it with the top and did so until the Easter cake was eaten to the end, only then they ate the top.

These were the traditions, maybe they are in your family, or maybe you will take note of something.

In conclusion, I suggest watching a video on how to prepare protein glaze.

If you have never baked Easter cakes, try the Alexandrian Easter cake dough. Do not be afraid, you will definitely succeed, and the smell of vanilla, muffin, decoration gives some special atmosphere. Enjoy your pre-holiday troubles, love and kindness.

Elena Kasatova. See you by the fireplace.

One of my friends praised the recipe for Alexandria Easter cake. She really liked the dough itself and the fact that Easter cakes do not get stale for a long time. I always bake a test batch of Easter cakes before the holiday, choosing a recipe. Decided to try it and didn't regret it.

The recipe turned out to be simple, it was easy for me to prepare the Alexandrian dough for Easter cake. I really liked the process of making Easter cakes according to this recipe, you do not need to knead and melt the dough many times. Should stock up quality products, Alexandrian dough is cooked on baked milk. My ready-made Easter cakes turned out to be lush, tall, with the right hat. She was not led and she did not crack. I recommend trying it, and you yourself will determine whether it is your recipe or not. Let's start cooking the Alexandria cake.

Taste Info Kulichi

Ingredients

• Butter 125 g;
• Wheat flour 600 g;
• Sugar - 280 g;
• Chicken eggs - 3 pcs.;
• Candied fruits, raisins - 1 cup;
• Baked milk - 250 ml;
• Live yeast - 30 g;
• Vanilla sugar - 1 sachet;
• Salt - 1 teaspoon (without a slide);
• Glaze - 1 sachet.

The number of servings - 8 pcs. (8 Easter cakes 90 mm in diameter or 4-6 Easter cakes 134 mm each). Cooking time 16 hours (including kneading, standing and baking).

How to cook Alexandrian cake

To prepare the cake, all products must first be taken out of the refrigerator an hour before the start of cooking. For the dough, we will use 2 whole eggs and 1 egg yolk. Separate the yolk from the protein. Place the eggs in a bowl.

Add sugar to the eggs and beat until fluffy.

When whipping, do not use metal whisks and forks. It is better to arm yourself with a wooden spatula.

To prepare the cake, take fresh yeast. We need 30 grams. Place the yeast in a bowl, pour warm baked milk. Alexandria cake differs from the usual classic cake in that it is baked with baked milk, which gives a special taste to pastries. Stir yeast into milk.

Combine yeast and egg-sugar mixture and beat again.

Butter at room temperature (but not ghee) add to the mass and stir. Pieces of butter will float on the surface. Nothing wrong. Beat well again and, covering the bowl with a damp towel or film, leave the dough to rise for 8-12 hours.

I laid the dough at 10 pm, and at 10 am the dough was ready. The dough did not increase significantly in volume, but bubbled, and the butter floated on the surface of the mass.

After 12 hours, add the sifted flour to the resulting dough and knead the dough. The dough will be sticky and sticky.

Add lemon or orange zest, vanilla sugar from a bag, a pinch of salt to the dough. If you use vanillin, you should remember that too much vanillin can spoil the cake (the cake will be bitter). It is better to use vanilla sugar or vanilla oil f. Watker, you can use vanilla extract.

The dough should be well kneaded. You can use a mixer, but the cake will be tastier if you attach the hostess's caring hands and knead the dough well.

Add the washed raisins, candied fruit to the dough and knead it again.

Choose a large bowl for raising the dough. It should be washed and dried. Place the dough in a clean, dry bowl.

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Cover the bowl with cling film and let rise in a warm place for 2-3 hours.

Prepare cookie cutters. I took paper forms. From this amount of dough, I got 1 large form and 5 medium ones, as in the photo. Molds do not need to be oiled.

Knead the dough that has risen after 2-3 hours. Divide and put into molds so that each mold is filled with dough for 1/3 of the total volume.

Cover the molds with cling film. During the resting time, the upper part of the dough may become weathered and dry. To prevent the dough from losing precious moisture, cover the dough molds with cling film and remove it when the dough comes to the edge of the mold. If the dough is in contact with the film, it may stick. Tearing off the film, you can damage the dough and it will fall off.

Given this, you need to notice the moment when you need to remove the film in a timely manner so that the dough does not touch it. Transfer the cakes in the forms to a baking sheet.

Preheat the oven to 160-170 degrees. V hot oven on the lower level (shelf), put the forms with the test. Close the oven, bake for 15 minutes without looking into the oven or opening it. After 15 minutes, the cake will grow, lightly browned. Now you can look into the oven, but the cake will be ready only after 30-40 minutes from the start of baking. You can check the readiness of the Easter cake with a wooden stick, piercing the Easter cake with it. It should come out dry. Cool the baked cookies. Brush with frosting prepared according to package directions. Decorate with Easter sugar candies.

Alexandria cake turns out delicious, sweet. The crumb of the Easter cake is porous, from the cut you can understand what the Easter cake will be like inside.

For baking Easter cake, I used only raisins, but you can take different candied fruits and dried fruits (dried apricots, figs, prunes, dried cherries).

The beauty of this dough is that the cake is relatively easy to prepare. You can put the dough for the night to make dough, and in the morning knead the dough and after some 3-4 hours you will get ready-made Easter cakes. Have a good Easter holiday and delicious Alexandrian Easter cakes.