Alexandria Easter cake dough step by step – it’s just the bomb! The most complete recipe for Alexandrian Easter cakes Alexandrian Easter cake overnight.

Friends, on the eve of Easter, I offer a simple and tasty recipe for a dough that for some reason is called Alexandrian. This recipe is good for its simplified cooking method. The dough is made (very easily) overnight, and in the morning the baking process is simply completed. This way, in the morning you have extra time to do your business, and you’ll simply be less tired. The set of products is almost standard, but look, the dough contains baked milk, and there is also a little cognac or vodka (why - more on that later).

RECIPE Alexandria dough:

Stage I (dough):

330 ml baked milk
350 g sugar
165 g butter
4 eggs (you can use 3 eggs and 1 yolk, and the white for glaze)
50 g fresh yeast

Stage II (after 8-12 hours):

2 tbsp. l. cognac (or vodka)
1 tsp. salt
1 packet of vanilla sugar (2 tsp)
1-1.2 kg flour
200-300 g raisins and candied fruits (in my Easter cakes there are 200 g, I would take more next time)

HOW TO COOK Alexandria dough:

Alcohol in yeast dough gives fluffiness, porosity, bakeability, softness, and friability.

1. Steam the raisins with boiling water for a few minutes, drain the water, and let them dry until the morning. In the morning, sprinkle with flour (1 tsp) and mix.

2. Prepare the SOUND, it is prepared without flour:

Mix yeast in warm milk.

Mix the eggs with a whisk and add to the milk. Add soft butter (put out of the refrigerator in advance) Place with a whisk, pieces of butter will remain, this is normal. Cover with film and leave for 8-10 hours.

3. In the morning, add salt, vanillin, cognac and sifted flour.

4.When the dough becomes thick and well kneaded, add raisins, candied fruits, stir and add the remaining flour. Continue kneading on the table, greasing the table and hands with vegetable oil.

5. Cover the dough with a towel and leave for 1-1.5 hours.

6.Divide the dough into 13 cups, it is better to do this using a weight. Grease metal molds and dust them with dough; silicone and paper molds (as a rule) do not require greasing.

7.Allow the dough in the molds to rise well (about 1 hour), then place in a warm oven, after 10 minutes adding heat to 180 degrees and baking for 30 minutes, then reduce the heat to 170 degrees until ready to dry a toothpick (for each this time varies -different). Do not open the oven for the first 30 minutes.

8. Place the finished cakes to cool directly in the molds on their sides on a towel; be sure to change their position (rotate) every 10 minutes until they cool completely.

Cover with your favorite glaze, I suggest using GELATIN glaze, which does not crumble or stick.

I wish you all culinary success!

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, sometimes I still want to cook something new. Last year I baked yeast-free Easter cakes, recipe. But my daughter decided to try Alexandrian Easter cake dough.

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 cakes really turned out delicious, my review of this recipe is the most positive. This year I decided to bake Easter cakes from this dough.

Alexandria Easter cake dough - step by step recipe

By the way, our family recipe is similar to 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 Easter cake dough “loves your hands.” What does this mean? The fact is that it needs to be kneaded very well, but this is not easy to do. The dough is rich, heavy and it took some effort to make it.

When I read the recipe for Alexandria dough, its distinctive feature was that you don’t need to knead it for a long time, and the dough is made completely differently. As my daughter said, after I baked the Easter cakes, the recipe really was a bomb, they didn’t disappoint - it wasn’t difficult to prepare and it turned out right the first time.

The only thing I will tell you is how to do it, but, alas, there will be no step-by-step photos. My daughter took a photo only with the finished Easter cakes. But the recipe, in my opinion, is not complicated, I think everything will be clear to you.

Ingredients:

baked milk - 1 liter
granulated sugar - 1 kilogram
butter - 500 grams
eggs - 10 pieces
egg yolks - 3 pieces
yeast - fresh 150 gr. (my daughter prepared it using dry yeast - 3 small packets of baking yeast)
salt - 1 teaspoon
vanilla sugar - 2 - 3 sachets
cognac - 2 tablespoons
raisins (candied fruits) - 200 grams
flour - 2.5 kilograms

Step-by-step description of the recipe:

The butter must be taken out of the refrigerator in advance so that it is soft.
Heat the milk, but not until it’s hot, it should be warm, add yeast to it, stir.
Beat all the eggs plus 3 yolks (the whites will be used for glaze), but not too much, add sugar and lightly beat everything together again.
Add beaten eggs with sugar and chopped butter to the milk with yeast. Mix everything well, cover and leave in a warm place for 8 - 12 hours.
If you add raisins, you need to keep them in boiling water for a while, then dry them and mix with a small amount of flour so that they are better distributed throughout the dough.
Add the remaining products to the finished dough - salt, vanilla sugar, cognac, raisins and flour. Add most of the flour at once, but not all, look at the situation, because the flour is different. The Alexandria dough should turn out soft, it may even seem that there is not enough flour, but excess flour is not needed, it should be like that - sticky and viscous, but not spread. To make it more convenient to knead, you can lubricate your hands with vegetable oil.
Cover the dough and put it back in a warm place, but for it to rise, it will take much less time - 1.5-2 hours, it should increase in volume by about 2 times.
There is no need to knead the dough any more. Both my daughter and I bake Easter cakes in metal forms. They need to be greased with vegetable oil; on the bottom you can put oiled parchment paper, cut to the size of the bottom of the mold.
Fill the cake pan to 1/3 of the size with dough and leave until the dough rises. It should rise almost to the edge of the pan and then put the cakes in a preheated oven and bake at t 180 0. Baking time depends on the size of the pan and it can be 30-45 minutes. Check readiness with a wooden stick.
We decorate the top of the Easter cakes with icing and various other decorations, of which there is now a wide variety in our supermarkets.

I hope you liked the recipe for Easter cakes, and the detailed step-by-step description will help you bake them without difficulty. I'm sure everything will work out for you and me.

Keep in mind that this amount of food makes quite a lot of cakes. If you need to bake less, then shorten the recipe, observing the proportions.

Don’t forget to color the eggs, I talked about one of the coloring methods, take a look at the page.

It doesn’t matter whether you bake Alexandrian Easter cakes or according to your family recipe, there are traditions that housewives have observed for a long time.

They always prepared for the bright holiday of Easter and it was a pleasant chore; they kept the house clean and tidy.

It is customary to paint eggs and bake Easter cakes on Maundy Thursday and not only should the house be clean, but 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 while kneading the dough. There was such a sign - if the Easter baked goods turned out lush and tasty, then happiness and prosperity awaited the family, but if the hostess did not succeed in the Easter cakes, then disappointment and failure awaited the family.

The Easter meal always began with Easter cake and it was never cut vertically. First, the beautiful top of the Easter cake was cut off horizontally, but it was not eaten right away. The remaining Easter cake was also cut horizontally and distributed one piece at a time to all family members. If the Easter cake remained, then they covered it with the top and did this until the Easter cake was completely eaten, only then did they eat the top.

These were the traditions, maybe you have them in your family, or maybe you’ll take something to note.

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

If you've never baked Easter baked goods, try Alexandria Easter cake dough. Don’t be afraid, you will definitely succeed, and the smell of vanilla, baking, and decoration will add some special atmosphere. Enjoy your pre-holiday efforts, love and kindness.

Elena Kasatova. See you by the fireplace.

Today I want to tell you and show you how to prepare Easter Alexandria Easter cake step by step. Housewives usually spend a lot of physical effort preparing dough for Easter cakes. Sometimes all family members participate in the kneading process. The process of creating Easter dough for my grandmother took almost a day, and it was a labor-intensive task. Alexandria or Viennese dough impressed me 200%. I'm not tired at all! The kneading process is so convenient that you cannot imagine. It costs nothing for a working woman to prepare such a cake. Usually they leave this kind of cake overnight, but, as an option, you can knead the dough in the morning, and after work add the missing ingredients and in 3-4 hours you will have delicious cakes ready for Easter.

Kulich Alexandria recipe with photos step by step

Let's talk about the test. The peculiarity of the technology is that the dough in the Alexandrian dough is made on the basis of baked milk, yeast, butter, eggs, but without adding flour. Yeast is activated. And the dough for the Easter cakes is set overnight. Please note that the dough itself is sticky, and there is no need to add additional flour when kneading. Then the crumb turns out airy and porous, but at the same time as if impregnated. When squeezing baked Easter cakes, the dough quickly regains its shape. If you like delicious Easter cakes, not heavy and not dry, this successful recipe, tested by many housewives, will be a godsend for you. Especially for readers of the site we will tell and show you good recipes:

how to prepare Alexandrian Easter cake dough

From this amount of products I got 3 large cakes and 2 medium ones.

This Easter cake dough is excellent in all cases. You can leave the dough overnight, and in the morning add flour and the missing ingredients and knead the dough. After 2-3 hours it will fit and you can form the cakes and bake them. The recipe for Alexandrian Easter cakes does not require a large amount of ingredients and is quite democratic in their composition. The process is not labor intensive. Kneading can be entrusted to a dough mixer or a regular hand mixer.

Cooking time - 15 hours (9-12 hours for dough + 3 hours for kneading and baking)

Cuisine: European

Ingredients:

chicken eggs - 3 pcs.,
baked milk 250 ml (warm up to 40 degrees),
wheat flour - 600 g,
live yeast - 50 g,
sugar - 2 cups,
butter 120 g,
vanilla sugar - 1 sachet (25 g or 1.5 teaspoons),
salt - 1 teaspoon (without a slide),
raisins - 100 gr. (you can put more or add other candied fruits),
glaze - 1 sachet.

Cooking process:

To prepare Alexandrian Easter cake dough (also called Viennese dough), take three eggs. Remove the eggs and butter from the refrigerator in advance so that they are at room temperature. Beat 2 eggs and 1 yolk into a bowl. Separate the remaining protein into a small container and put it in the refrigerator. We will prepare the glaze based on it. If part of the yolk gets into the white, the white will not whip. Therefore, the procedure for separating the yolk from the white must be done carefully. If the protein storage container is greasy, the protein will not whip up either. Please take this into account.

Add 1.5 cups of sugar to the eggs in a bowl. For those who like sweet cakes, feel free to add 2 cups of sugar. Using a wooden or silicone spatula, beat the eggs with sugar. It is important not to use metal objects.

Add butter to the eggs and beat the mixture with the same spoon. The butter will float on the surface of the egg mixture. That's how it should be. You cannot melt butter until it becomes liquid. The butter should be at room temperature, but not melted to a liquid state.

Alexandria dough is prepared with live yeast. In general, it is customary to prepare real Easter cakes using fresh compressed yeast, but save dry instant yeast for buns. Break the yeast into pieces with your fingers.

Pour baked milk over the yeast and dissolve it. This will happen very quickly.

Add the yeast mixture to the egg mixture and stir again. Pieces of butter will still float on the surface of the liquid. That's how it should be. Beat the mixture well.

Cover the bowl with cling film and leave at room temperature for 12 hours. For those who are afraid that the dough will leave the bowl during this time, I hasten to assure you that the mass will ferment, but the volume will not increase much, but the container with the dough should be quite spacious.

After 12 hours, remove the film. Bulbs will be visible on the surface of the liquid. The oil will still float. Sift the Easter cake flour twice and add to the dough in batches. First 50% flour. Mix the liquid with flour, add another 50% flour.

Remove the zest from one medium orange. Remove the zest so as not to touch the yellowish-white part of the orange skin. We need orange zest. The yellow part of the skin gives bitterness. Add the zest and a quarter teaspoon of salt, vanilla sugar to the dough.

The dough for Easter baking can be kneaded by hand or with a mixer with a dough attachment. Mixing time is 10-15 minutes. Add washed and sorted raisins to the dough. You can add other additives, such as candied fruits. You can't spoil porridge with oil.

When the dough is ready, form it into a ball. Place in the bottom of a bowl (the bowl should be deep enough). The dough will increase 3-4 times. It rises quickly and quite easily. Cover the bowl with cling film and transfer to a warm, quiet place. You can put it somewhere near the battery. If you use a warm oven or slow cooker to rise, remember that at temperatures above 40 degrees the yeast is destroyed and will not rise.

To bake Easter cakes, you can use paper, silicone or metal molds. Any will do. I use paper ones. I do not grease paper forms with oil. The finished cakes separate perfectly from the paper, and there is no need to grease them. If the walls of the paper form are greased, then the dough will have nothing to hold onto during proofing. If we are talking about metal forms, then they can be wrapped inside with baking paper. Then the cake will easily come out of the mold after baking.

After 3 hours from the moment of kneading, the dough will triple in size. Here you can watch. The dough stood for 2.5 hours. I gave it a little more time, and when it reached the edge of the bowl, I kneaded it.

Place a piece of dough into each mold so that it fills the mold 1/3 of the way. When placing the dough in the molds, make sure that the raisins do not stick out on the surface. When baked, it will burn, and you will no longer be able to drown it in a suitable base. The dough will drop sharply. Everything needs to be provided for immediately. Cover the prepared pans with cling film. This way the surface will not become weathered during proofing.

After 30 minutes the dough will reach the limits of the pan. When baking, already in the oven, the cakes will still rise.

Preheat the oven to 160 degrees, and we will bake the cakes at this temperature. Usually the dough is baked at 180 degrees, but at high temperatures the cake will be very dark and may even burn. Carefully transfer the molds with the risen dough onto a baking sheet, and then place them in the oven for baking. While moving the dough, do not drop it, hit it, or act roughly. The dough is very tender and may fall off.

Remove the finished cakes from the oven and cool completely. Remove the white of 1 egg from the refrigerator. Use store-bought glaze according to package instructions, or add a pinch of salt and a couple drops of lemon juice to the egg white. Add 4 tbsp. spoons of powdered sugar and beat the mixture until white and fluffy. Lubricate the Easter cakes with the resulting mixture. Decorate to your liking.

In every sense, the dough is gorgeous, and the finished cakes turn out full of holes, the crumb is very tender.

Alexandria or Viennese Easter cakes recipe with photos from Varvara Sergeevna especially for the site Good Recipes

Throughout Holy Week, except Friday, housewives prepare for the holiday by baking Easter cakes. There are a lot of recipes for Easter cakes, but the most unusually delicious Easter cakes are made from Alexandria dough, although its preparation takes longer than usual.

Easter cakes from Alexandria dough very airy, with an amazing creamy taste. The recipe indicates the number of ingredients from which Alexandria dough is made for 5 kg of Easter cakes. So this option is also a bomb in terms of volume - you can feed your household with delicious Easter cakes, as well as give Easter cakes to all your loved ones.

Alexandria Easter cake dough step by step with photos - it’s just the bomb!

For these Easter cakes we will need:

Let's start cooking Alexandrian Easter cake dough from the dough. To do this, beat the eggs and yolks (without bringing them to the point of foam), break the yeast into small pieces, soften the butter and also divide it into pieces, heat the milk to a pleasant temperature. Mix all these ingredients, cover the dish with a lid or cling film and leave in a warm place for 10-12 hours. Usually the dough is kneaded overnight so that you can start baking Easter cakes in the morning.

Don’t forget to soak the raisins in boiling water for 5-7 minutes in advance and remove them from the water to dry.

Alexandria Easter cake dough step by step with photo. Add salt, raisins, vanilla sugar and cognac to the risen dough and mix. Gradually add the sifted flour and knead the dough (if necessary, grease your hands with vegetable oil). It should turn out soft and viscous.

Leave the Alexandria dough in a warm place for 1.5 hours so that it rises.

We knead it, divide it into parts and fill 1/3 of the cake pans with it. We wait another 1.5 - 2 hours for the dough to rise again.

And only after that we send future Easter cakes from Alexandria dough into an oven preheated to 180°. They bake for about 40-45 minutes - check the readiness with a wooden skewer (match).

Let the Easter cakes made from Alexandria dough cool and decorate with icing and sprinkles as desired.

Alexandria Easter cake dough step by step – it’s just the bomb! You can see this for yourself if you use this proven recipe for making Easter cakes for Easter 2017.

I don’t know why “Aleksandrovskoye”, but I know that the cakes made from it turn out very tasty and tender, and the aroma is simply indescribable. Check out the recipe, maybe someone will do a baking rehearsal before Easter by trying this recipe. The recipe is worth it, so add it to your bookmarks.
You get a lot of Easter cakes per serving, feel free to divide the quantity by 2, 3, 4...

1 l. baked milk;
1 kg. Sahara;
500 g plums. oils;
10 eggs;
3 yolks;
150 g fresh yeast.

Lightly beat the eggs, cut the butter into pieces, mix all the products with warm milk and leave in a warm place for 8-12 hours (feel free to leave overnight).
Then add:
1 tsp salt;
200 gr. steamed raisins;
2-3 bags of vanilla sugar, 2 tbsp. cognac;
approximately 2.5 kg of flour.
Knead the soft, viscous dough, dipping your hands into sunflower oil.
Let it rise for an hour and a half until it doubles in size.

Place 1/3 of the molds
wait until it comes almost to the edges and bake at 180 degrees. until ready.
Brush the top of the cooled Easter cakes with glaze and decorate.

Here I am adding a completely understandable comment from NADISHI, I think it will be useful to everyone

This is the dough, without dough... I’ll be making this kind of dough for three years now, don’t worry. Everything must be done as written... First, mix all the first products (warm milk, yeast, soft butter, beaten eggs, and separately beaten yolks - no need to beat too much. Mix the eggs with sugar, then mix everything together) leave overnight, I will do it in the morning I usually knead... add salt, cognac (or other alcohol), vanillin, raisins and flour (I use almost 3 kg, but not completely... a little more than 2.5 kg).. I knead the dough with my hands, dipping my fingertips into sunflower oil ... The dough should be soft and viscous, in no case hard! Knead and forget about the dough for an hour and a half, until it rises, no need to knead it again! Immediately put it in the mold, a little less than half of the mold, leave it to rise a little... and put it in the oven at a temperature of 180 degrees (no less) and wait until it bakes, about 30-40 minutes (depending on the size of the Easter cake), you can also check with a toothpick.
The advantages of this Easter cake are that it turns out sweet, and you want to eat not only the top with cream, and the fact that it is prepared without dough, which is an absolute plus for novice housewives.
If you're worried about the amount of sugar, don't worry! It turns out not over-baked, but just a sweet and tasty pie, but if you want, you can add less. These proportions make a lot of dough and cakes)) I hope I helped someone with my monologue))
The recipe is very good, I recommend it to everyone

Have a nice and delicious EASTER everyone!