Easter cake made from Alexandria dough. Alexandria Easter cake dough, the best recipe - it’s just a bomb

Amazing Alexandria Easter cake can be prepared with baked milk at home! Airy and very tasty!

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

For the dough:

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

For the test:

1 kg. 300 gr. flour;
1 heaped teaspoon of salt;
200 gr. raisins, dried apricots;
3 teaspoons vanilla sugar;

2 squirrels;
150 gr. Sahara;
1 teaspoon lemon juice.

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

Beat eggs with sugar.

Add soft mixture to beaten eggs butter.

Let's beat again.

Dissolve the 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.

We will prepare the raisins and dried apricots in the evening. Pour boiling water for 20 minutes.

Then we rinse and carefully sort the raisins, removing the stems and whole berries. Cut the dried apricots into pieces. Early in the morning add salt to the dough, vanilla sugar and add flour little by little.

Mix thoroughly so that no lumps form. Add dried apricots and raisins to the prepared Alexandrian Easter cake dough.

Mix thoroughly again.

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

Grease the bottom and sides of the baking dish vegetable oil. At the bottom of the molds, place a cut out and oiled circle of baking paper. Fill ½ of the mold with dough.

Let's leave it for the rise. When the dough has risen 2/3.

Place in a preheated oven to bake. Bake for the first 10 minutes at 100 degrees, then increase the temperature to 180 and bake. Bake in large pans for 1 hour. In smaller forms, 40 minutes. If the top starts to burn, cover the top with foil, shiny side up. Remove the finished Alexandria Easter cake from the oven.

Let it cool a little and remove from the mold. They fall out of the Teflon mold on their own, as soon as you turn the mold over. From split form have to take it out. Let's remove the paper from the bottom of the cake. Let the Alexandria Easter cakes cool. Let's put them on the side. While the cakes are cooling, prepare the icing for the cake. Whites from two eggs. We had them left over yesterday and spent the night in the refrigerator.

Beat with sugar to make it whip better, grind the sugar into powder in a coffee grinder, add a little lemon juice.

Let's decorate the Alexandria Easter cake, paint the eggs and we're ready for the holiday.

Recipe 2, simple: vanilla Alexandria cake

This recipe makes classic Easter cakes. The dough rises very well, I would say, they are distinguished by increased airiness. Perhaps it’s because the dough is made in a non-standard way - it sits 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 Easter cake dough step by step.

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

Alexandria Easter cake stays fresh for a long time. And the longer it takes, the tastier it becomes!

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

Beat the eggs and yolks a little, add the 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 and pour it in.

Leave to rise in a warm place for 10-12 hours (it’s convenient to leave overnight).

When the dough rises, add salt, raisins previously soaked in boiling water, vanilla sugar, and cognac. Mix. Sift the flour.

Knead the dough, greasing 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 Alexandria dough rises. Then knead and place in the mold, I laid out less than half of the mold.

Leave to proof. The dough will rise again.

Place in a cold oven. Baking time depends on the size of the pan. In general, the algorithm is as follows: turn on 100 degrees, bake for 10 minutes. Then turn on 150 degrees and bake for 15 minutes. And increase to 200 and bake for another 15 minutes. Do not open the oven during this time. Then check with a wooden skewer for doneness. For small and medium-sized Easter cakes, this time is usually enough. But this one is gigantic, and the skewer turned out to be a bit wet. Therefore, I left it for another 15 minutes at a temperature of 200. But now watch, smell the air so that there are no burnt notes. If the top of the cake has already become quite crispy, and baking is not yet finished, then place wet parchment on top (which is what I did). When finished baking, turn off the oven and leave the cake in it for 40 minutes. When you take it out, 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, remove it from the pan. And decorate as desired. I made a glaze from 1 egg white and 200-250 gr. Sahara. This was enough for 5 Easter cakes of different sizes.

Recipe 3: Easter Alexandria Easter cake (with photo)

Very interesting recipe Easter cakes from Alexandrian test with baked milk. The dough “walks” for about 10 hours, and butter and sugar are immediately added to it. The result exceeded all expectations - an airy structure Alexandrian Easter cake And great taste It’s worth taking the risk and baking Easter cakes using a new recipe.

For the dough:

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

To knead the yeast dough:

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

For the glaze:

Egg white – 1 pc.
Powdered sugar – 150 g
Confectionery sprinkles

Prepare all the ingredients for the dough. The dough needs to be prepared in the evening, then overnight the yeast will reach the desired state, and by lunchtime you will have fragrant 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 making the glaze.

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 a bag or cling film and leave it at room temperature at night (8-12 hours).

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

Add a little sifted wheat flour, vanillin and salt. Immediately add steamed raisins and chopped zest there, if you like.

The dough will be sticky, much more tender than the usual yeast dough from which the products are formed. To make kneading easier, lubricate your hands with oil.

Cover the bowl with cling film or cover with a towel and leave to ferment in a warm place for 1-1.5 hours. After this time, Alexandria yeast dough for Easter cakes it will at least double or triple.

Gently knead the dough (to release the air) and place in baking dishes. I always grease paper baking pans with butter.

I made enough dough for 3 Easter cakes, 400 g each. Place the molds with the dough in a warm place until the dough has risen one and a half times, depending on the temperature, this will take 1-1.5 hours.

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

For the glaze, combine the egg whites with powdered sugar and whisk thoroughly until the powder is completely dissolved. Add lemon juice at the end.

Cover the slightly cooled but still warm cakes with sugar icing and decorate with confectionery sprinkles or other decor of your choice.

Wait until the cakes have completely cooled and ripened (5-8 hours), and then try. The Easter cake cuts perfectly and does not crumble even when warm.
Alexandria Easter cakes are ready, with them the Easter holiday will be even brighter and more joyful!

Recipe 4: how to make Alexandria Easter cake dough

The technology is not only the most elementary in implementation, but also guaranteed with 100% success. And that's not all - the cakes turn out airy and delicious. I didn’t get anything like this from other recipes for making Easter cake dough.

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

First you need to create a starter, which will then transform itself, without needing anyone’s help at all. For this we will prepare necessary products: milk, all eggs (whole and two yolks), sugar, yeast (always live), butter. I'll go through the grocery set a little.

It was no coincidence that I indicated half a liter of milk. This is the most convenient dose for beginners. And it’s easier to handle the dough, and you don’t have to look for a bowl when the dough goes over the edge of the largest saucepan in the house. I made my first Alexandrian dough in my life from a liter of milk, so I know what I recommend. It’s better to confirm your first success on the second day than to collapse exhausted on the first. Easter cakes from this recipe will be quite enough even for a large family.

I melted the butter, but you can also use soft pieces.

Sugar can be more or less. This will not 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. Doesn't like fluffy baked goods chicken protein, so it’s better to get rid of the whites from two, or maybe three or four, eggs.

All listed products combine in a bowl for dough in the following sequence: lightly beat the eggs, then add (pour in) everything else and mix. Cover the bowl and leave for eight to ten hours, preferably overnight. As you can see, it looks like they didn’t 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 “wanders” inside the bowl.

But as soon as you stir it at the end of the allotted time, it immediately triples in size.

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

Any candied or dried fruit will do. I love cherries in baked goods, so I chose those and also added some raisins. In general, you can add anything you like: seeds, chocolate chips, marmalade, any berries. Add whatever you want.

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

First, add half a teaspoon of salt and vanilla sugar to the fermented dough. The flour for the first Easter cake in your life should be the most best quality and necessarily sifted, and twice. I add 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. There is no need to stir for a long time. It is enough for the flour to combine with the liquid. Just? And I mean the same thing.

Mix the candied fruits into the dough last. Some people soak candied fruits in advance, then dry them and dip them in flour. I don't do anything like that.

The dough will begin to rise vigorously, so transfer it to a large pan and leave it to rise for an hour. Ready dough It turns out soft, loose and fluffy.

I prepare the forms for Easter cakes in advance. I coat the sides of the molds with butter and fill them halfway with dough. To prevent the dough from sticking at all, I also wipe my palms with vegetable oil.

I cover the filled forms clean towel. When the dough rises to the edges of the molds or cups, place the baking sheet in the oven, preheated 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 delicious aroma, I lower the temperature to 180 degrees and wait until the beans are thoroughly browned. If the tops of the cakes are very browned, and a damp splinter suggests that the center is not yet ripe, the pans should be immediately covered with foil and baked further.

I don’t grease the tops of the Easter cakes with anything before baking. What's the point if you already have frosting and other sweet decorations ready for it?

The finished cakes easily come away from the sides of the molds. In total, I got six medium Easter cakes and four small ones.

Decorate randomly. I most often use sugar icing, the most durable when transporting Easter cakes, which has to be done quite often. In general, it seems to me that Easter cakes are the most widely traveled pastry.

Making sugar icing is very simple. In 100 grams powdered sugar I add hot water a little at a time, usually a tablespoon is enough. Water can be replaced with carrot, cherry, beet or spinach juice, then the glaze will be colored and more attractive.

Why else do I adore baking from Alexandria dough? You can eat the Easter cakes right away without fear of getting indigestion. The dough is slightly moist, but at the same time tender, airy, with 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 in your life from Alexandria dough is not just easy, it’s absolutely simple! All the greatest success on our most delicious website!

Recipe 5, step by step: Easter cake from Alexandria dough

Delicious Easter cake can be prepared using the so-called “Alexandrian dough”. Tender and fragrant Easter cakes are made using this recipe. The crumb is airy and sweet.

For the dough:

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

For the test:

½ tsp. salt;
150 g raisins;
1 packet of vanillin;
1.5 tbsp. l. cognac;
1600-1700 g flour.

For the glaze:

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

If you do not have the opportunity to buy baked milk, you can heat it in regular oven, but you will have to take care of this in advance. To do this, pour into a saucepan regular milk and put it in the oven for 2 hours at 200 degrees. It is necessary to monitor it and, as soon as a baked film is formed, it must be drowned again in milk. Repeat this several times. From 1 liter of milk you will get about 500 ml of baked milk.

Lightly beat the eggs and yolks with a whisk. 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 vanillin and raisins to the dough. Add cognac and salt, stir well.

Add flour in portions and 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.

Grease the molds with vegetable oil. Place baking paper on the bottom, which is also greased with oil. Place the dough into the molds 1/3 of the way up. 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 the cakes until done. Approximate time is 20-30 minutes, but it all depends on the size of the molds and your oven. Remove the cakes from the mold and let them cool.

To make the glaze, beat the egg whites until they form a thick, dense foam. We check readiness by turning the bowl over; the protein should not spill out. Add powdered sugar in portions, continuing to beat. At the very end, add juice. Grease the cake with glaze. If you replace the powdered sugar with sugar, the glaze will be thinner. Sprinkle decorations on top and let the glaze harden.

Recipe 6: Alexandria Easter cake (step by step)

A distinctive feature of the preparation of Alexandrian Easter cake is that it is prepared exclusively with baked milk. Thanks to this, the cake acquires a very pleasant thin creamy aroma, supplemented citrus notes by adding lemon zest to the dough. It turns out to be a very interesting combination of flavors. The texture of Alexandria Easter cake is finely porous, velvety, and the crumb is elastic.

The so-called Alexandrian dough for this Easter cake is prepared quite in an interesting way. The fact is that the dough for it does not ripen for half an hour, as for ordinary Easter cakes, but for several hours. Usually the dough for Alexandrian Easter cakes is left overnight so that in the morning you can start preparing this wonderful pastry.

It is also customary to add butter and eggs to the Alexandrian dough (and not later to the dough), which is also not typical this species baking. But the result, as they say, is obvious. Alexandria Easter cakes turn out excellent.

Ingredients for the dough:

125 g butter
230 g sugar
250 ml baked milk
2 eggs and 1 yolk (we will leave 1 white for glaze)
35 g compressed yeast

Ingredients for the dough:

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 Alexandria dough. Do not forget that the dough will take a long time to mature, from 8 hours, so it is better to prepare it in the evening and leave it overnight. All ingredients for preparing the dough should be at room temperature, and the butter should be soft and melted.

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

Sugar should completely dissolve in the egg mass.

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

Now add 35 g of compressed yeast. We help them “disperse” with our hands. As soon as the yeast gets into a humid environment, it immediately begins to melt.

Pass the mixer through the mixture again. Cover the bowl with the dough with cling film. The dough should not be left in the cold or in a draft.

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

Dough in the morning. Visually, the dough has changed a lot, a layer of oil is clearly visible on top, and the top itself has sagged.

Since the dough is ready, we can safely proceed to preparing the dough for Alexandria Easter cake. Add half of all the flour to the dough and mix the dough with a spoon.

A very interesting picture was formed after “opening” the top 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 knead a homogeneous, non-sticky dough on the table. You may need another 50 grams of flour to sprinkle on the work surface.

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

Stir the raisins and zest into the dough, which is then rolled into a ball and placed in a large bowl or pan, greased sunflower oil. Cover the top of the pan with cling film and leave the dough to proof 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 the Alexandrian Easter cakes.

I have ready-made paper forms for baking Easter cakes. Fill the forms to less than half their height. We try to give the “caps” 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 mold.

Preheat the oven to 170 degrees and send the Alexandria Easter cakes to bake. Approximate baking time is 35 minutes for small and medium-sized 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 glaze for Alexandria Easter cakes. Simply beat the egg whites and powder until a thick, homogeneous mass is formed.

Brush Alexandria Easter cakes with glaze and decorate with sprinkles.

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

Recipe 7: Alexandria Easter cake with raisins (with photo)

I offer a recipe for Easter cake using “Alexandria” dough. Many housewives have chosen this particular recipe, since it produces a very tasty cake with aromatic and tender dough literally melts in your mouth. This cake is prepared with baked milk using compressed 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 sprinkles – 3-4 tsp.

I prepare a mass similar to dough. In a bowl, combine eggs, yolks and sugar.

Beat the ingredients with a mixer for 15-20 seconds.

Add butter at room temperature.

I mix the mixture with a spoon.

In another bowl I combine warm baked milk and compressed yeast.

Stir the milk and yeast until the lumps disappear.

I combine the contents of two bowls.

I mix the ingredients with a spoon.

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. I pour the dough into a large bowl or pan.

Sift flour into a saucepan, add salt, vanillin, lemon zest.

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

I wash the raisins well and dry them with a towel or napkin. I'm adding it to the test.

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

I grease paper or metal Easter cake pans with vegetable oil and place the dough in them so that it takes up 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 film.

I let the dough rise in the molds so that there is about 2 cm of free height left in the mold.

I bake the 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 using 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 transfer the cakes to the wire rack.

I'm preparing the glaze. Sift 200 g of powdered sugar into a bowl and add the whites. I beat the ingredients a little with a mixer, add lemon juice and the remaining powdered sugar. I beat the glaze a little more.

Using a spoon, spread the glaze onto slightly cooled Easter cakes and decorate with decorative sprinkles (you need to sprinkle them right away, because a dry crust quickly forms on the glaze).

Easter cakes from Alexandria dough are ready!

And here’s what Alexandria Easter cake looks like in cross-section.

Recipe 8: Alexandria Easter cake dough

for the dough:

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 gram of raisins,
¼ teaspoon regular salt
vanilla packet,
1 tablespoon cognac,
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 place it in the refrigerator for a day.

The next day, add salt to the dough,

cognac, vanillin.

Then add the washed raisins

and sift the 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 (a regular gas burner turned on is perfect for this).

After a couple of hours, you can safely start baking Easter cakes from the prepared Alexandria dough. To do this, place the dough in special metal molds. Let it rise a little more, and then place the future Easter cakes in an oven preheated to 180 degrees for 25 minutes.

Grease the finished Easter cakes with any glaze and decorate with special sprinkles.

My family has a tradition: the day before happy holiday bake Easter cakes . We got the recipe from our great-grandmother, and it is simply perfect. The baked goods are fluffy, sweet and incredibly tasty!

Alexandria Easter cake dough

Ingredients

1 liter of baked milk
1 kg sugar
500 g butter
10 eggs
3 yolks
150 g fresh yeast
1 tsp. salt
200 g steamed raisins
100 g candied fruits
15 g vanilla sugar
2 tbsp. l. cognac
2.5 kg flour

Preparation

Children simply adore this dish; they want to eat not only the top with cream, but the whole cake! And for those who are worried about the amount of sugar in baked goods: don’t worry, the cake turns out not oversweetened, but very tasty. But, if you want, you can add less sugar.

This recipe makes a lot of servings, so no one will be left without! Feel free to start cooking, and a bright, festive mood will settle in you for a long time. I’m sure this is the only way you’ll bake cake from now on!

Nastya does yoga and loves traveling. Fashion, architecture and everything beautiful - that’s what a girl’s heart strives for! Anastasia is an interior designer and also makes unique floral-themed jewelry. She dreams of living in France, is learning the language and is keenly interested in the culture of this country. He believes that a person needs to learn something new all his life. Anastasia's favorite book is “Eat, Pray, Love” by Elizabeth Gilbert.

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. Creation process Easter dough it took my grandmother 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 put this 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 ready-made cakes. delicious Easter cakes 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 one good recipe tested by many housewives will be a godsend for you. Especially for site readers Good recipes We'll tell you and show you:

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 Alexandria Easter cakes does not require large quantity products 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 prepared with live yeast. In general, it is customary to prepare real Easter cakes based on fresh pressed yeast, but dry instant yeast save for buns. Break the yeast into pieces with your fingers.

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

Enter yeast mixture V 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.

Dough for Easter baking You can knead 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 paper form lubricate, 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 temperature 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.

Alexandrian or Vienna cakes recipe with photo 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 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 volume bomb - you can feed delicious Easter your household, and also 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.