Alexandria Easter cake dough is just the bomb. Alexandria Easter cake - the most delicious Easter cake recipe

The recipe for the famous Alexandrian Easter cake dough was a real find for me. I came across it by accident and realized that it was just a “bomb.” And when I was cooking, I gasped with delight: the dough rose very well and became airy. Yes, the Easter cake made me happy, it came out tender creamy taste. Today I will share the nuances of preparing excellent baked goods, which I have no doubt that you will also appreciate.

How is this dough different from others? It has two features: instead of regular milk Ghee is taken, the second feature was an unusual batch, which confuses many. In addition, Easter cake long time stays fresh and from long-term storage It only gets tastier.

We always prepare for the Bright Holiday in advance, lovingly selecting recipes and Easter cakes and meticulously evaluating them. And if something new happens, our joy knows no bounds. Last year I shared something I learned from a friend. Very successful, by the way, with condensed milk - I recommend it.

Alexandria Easter cake dough (step by step)

Don’t be alarmed by the unusual cooking technology; you might think that the Alexandrian batch is being made against all the rules of baking with yeast.

Take:

Baked milk - half a liter.
Flour – 1.5 kg. (perhaps a little less or more).
Eggs – 5 pcs. and separately 2 more yolks. (Use the whites to make the decoration - fondant).
Sugar – 500 gr.
Butter – 250 gr.
Salt – ½ teaspoon.
Yeast, live – 75 gr.
Candied fruits – 50 gr.
Raisins, steamed – 100 gr.
Vanillin – 8 gr.
Cognac - a tablespoon.

Step-by-step recipe for preparing the dough:

Combine the eggs and yolks together, add the butter and sugar cut into pieces and beat with a mixer. Place the broken yeast into pieces in heated milk and dissolve them. Pour milk into eggs.
Leave in a warm place overnight - this is the most convenient way to prepare the dough. If during the day, then count 10–12 hours. If you find oil separation in the dough in the morning, do not be alarmed - this is normal.
Also steam the raisins in the evening (just pour hot water). In the morning, put steamed raisins, candied fruits, vanillin into the risen dough, pour in cognac and salt.
I advise you to sift the flour and then add it to the dough, doing this gradually and stirring well when adding a new portion.
Knead the dough - sticky and viscous, which will stick to your hands. The consistency of the dough will be very similar thick sour cream. To prevent the dough from sticking too much, grease the handles. vegetable oil.
Now let the dough ripen, leaving it for an hour and a half in a warm place. It should rise. After this time, knead the dough with your hands and place it in the mold. Do not fill out the form completely; be sure to leave space. I usually put the dough to 1/3 of the volume.
Leave the dough to rise again and transfer to the oven.

How to bake small and medium sized Easter cakes

First at 180 o C – 10 minutes.
Then at 150 o C – 15 minutes.
Then at 180 o C – 15 minutes.

Do not open the oven during this time. Then check for doneness with a skewer and bake for another 10 minutes if the cake is damp. To prevent the cakes from burning, place paper on top. After turning off the heat, leave the baked goods in the oven for another half an hour until it finishes (but this is not necessary).

When you remove the cakes from the molds, place each one on its side and turn it on its side a couple of times so that it does not settle. Decorate with candied fruits and powdered sugar.

Alexandria Easter cake in a slow cooker

Without a multicooker, it’s like having no hands – many housewives say these days. And it’s true, it’s a convenient thing that saves a lot of time. The dough recipe is slightly different from the traditional one in proportions.

Take:

Flour – 600 gr.
Eggs – 2 pcs., plus 1 yolk.
Baked milk - a glass.
Sugar - 250 gr.
Butter – 250 gr.
Live yeast – 35 gr.
Vanillin – 1 spoon.
Raisins and candied fruits – 100 grams in total.
Salt – a pinch.

How to prepare Alexandrian batch:

Just like in the previous recipe, make the dough the night before. Beat eggs with yolks, add butter, sugar and milk with yeast.
Leave until the morning, and in the morning add salt and vanilla, then flour and candied fruits with raisins. Tip: also steam the dried fruits the night before, and then roll them in flour, so they won’t settle to the bottom when baking.
Knead the dough and let it mature for about an hour, during which time it will rise well. Punch it down and place it in a greased bowl.
Preheat the multicooker for 2–3 minutes (“warm” mode), then leave it turned off for 40–45 minutes. There is no need to open the lid.
Place on the “baking” function for 45 minutes and the temperature is 150 o C.
After this, reduce the temperature to 120 o C and set the time to 20 minutes.
Open the lid and let the cake sit for a while without taking it out.

Easter cake dough in a bread machine

This convenient gadget has also won the love of housewives, and deservedly so. I will not list the ingredients, take them from the first recipes.

Step by step recipe:

In the evening, prepare the dough as described in the first recipe.
Place the dough in the bread machine, add all the other ingredients - raisins and candied fruits, salt, vanillin, flour.
Knead the dough using the “Dumplings” mode and then leave for an hour to allow the dough to rise.
When the dough has doubled in volume, place it in the mold, filling it one-third full. Wait a little longer for the dough to rise almost to the very top and set the temperature to 180 o C.

All culinary specialists from Happy holiday Easter! Peace and goodness to you! If you make Easter cake from Alexandria dough, it will turn out to be a bomb, just like in the fairy tale about the ugly duckling who turned into a beautiful swan! I found a video with a recipe to help you. With love... Galina Nekrasova.

For the test:

baked milk – 250 ml,
butter– 125 g,
granulated sugar – 270 g,
eggs – 2 pcs.,
yolks – 2 pcs.,
dry yeast – 1 sachet (11 g),
vanilla sugar – 1 sachet,
flour – 800 g,
cognac – 50 ml,
raisins – 100 g,
salt - on the tip of the knife.

For the glaze:

protein – 1 pc.,
powdered sugar – 1 tbsp.

Cooking process:

Heat the baked milk to approximately 38 degrees, dissolve the yeast in it. The milk must be just warm, never hot, otherwise the yeast will die.

Divide two eggs into yolks and whites. The latter will go into the glaze, and mix the yolks with the rest of the eggs and sugar. Beat with a mixer until the sugar crystals dissolve. Combine with yeast mixture.

Dissolve the butter in the microwave or in a water bath, and add it warm to the saucepan with the future dough. Mix the mixture thoroughly. Send it to a warm place to come up. I did the following: I heated the oven to 150 degrees, then turned it off and put the dough there.

While the dough is rising (this process will take no more than 2 hours), rinse the raisins and pour boiling water over them. Let it sit until it cools, then drain the water. After this, dip the swollen berries into cognac.

Add a pinch of salt, vanilla, and raisins to the risen dough.

Then, gradually adding sifted flour, knead a soft dough.

It is better to knead unruly dough that sticks to your hands with oiled hands. Do not add a lot of flour so that it does not clog the dough. This point is very important; it is from the soft dough that we will get an airy and tender crumb.

Fill paper cake pans 1/3 full with dough. If you use metal containers for baking, then be sure to first grease them with vegetable oil so that the dough does not stick to the bottom and walls (or better yet, line them with oiled paper).

Send the forms to a warm place to rise. Again, I used the preheated oven technique. As a result, after 1.5 hours the dough tripled in size.

Bake sweet Easter cakes at 200 degrees for 35 - 40 minutes. For the glaze, whisk egg white with a glass powdered sugar into a strong white mass. It is better to cover hot cakes with glaze. Then protein fudge fits tightly onto baked goods, does not crumble or crumble when frozen.

Sprinkle colored sugar decorations on top of the Easter cap.

How to prepare Alexandrian Easter cakes especially for the site Notebook Ksenia told me the recipe and step by step photos author.

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

The recipe turned out to be simple; preparing Alexandrian Easter cake dough was easy for me. I really liked the process of making Easter cakes. this recipe, there is no need to knead and melt the dough many times. Should stock up quality products Alexandrian dough is prepared with baked milk. My ready-made Easter cakes The ki turned out to be lush, tall, with the right cap. It did not move and it did not crack. I recommend trying it, and you can decide for yourself if this is your recipe or not. Let's start preparing Alexandria Easter cake.

Taste Info Kulichi

Ingredients

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

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

How to cook Alexandrian Easter cake

To prepare Easter cake, all ingredients must first be removed from the refrigerator an hour before cooking. For the dough we will use 2 whole eggs and 1 egg yolk. Separate the yolk from the white. Place the eggs in a bowl.

Add sugar to the eggs and beat everything until fluffy.

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

To prepare Easter cake, take fresh yeast. We will need 30 grams. Place the yeast in a bowl, pour warm baked milk. Alexandria Easter cake that's what makes it different from usual classic Easter cake, which is baked with baked milk, which gives special taste baking. Stir the yeast into the milk.

Combine the yeast and egg-sugar mixture and whisk again.

Add butter at room temperature (not melted butter) to the mixture and stir. Pieces of butter will float on the surface. It's OK. 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 sifted flour to the resulting dough and knead the dough. The dough will be sticky and viscous.

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

The dough should be kneaded well. You can use a mixer, but the cake will be tastier if you apply the caring hands of the housewife and knead the dough well.

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

Select a large bowl to rise the dough in. It should be washed and dried. Place the dough in a clean, dry bowl.

Teaser network

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

Prepare molds for baking Easter cakes. I took paper molds. From this amount of dough I got 1 large shape and 5 medium ones, as in the photo. There is no need to grease the molds with oil.

Knead the dough after 2-3 hours. Divide and place in molds so that each mold is filled with dough to 1/3 of the total volume.

Cover the molds cling film. During standing time upper part The dough may become weathered and dry out. To prevent the dough from losing precious moisture, cover the molds with the dough with cling film and remove it when the dough will work to the edge of the form. If the dough comes into contact with the film, it may stick. Peeling off the film can damage the dough and cause it to fall off.

Taking this into account, 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 pans to a baking sheet.

Preheat the oven to 160-170 degrees. IN hot oven Place the forms with dough on the lower level (shelf). Close the oven and bake for 15 minutes without looking into or opening the oven. After 15 minutes, the cake will rise and lightly brown. 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 by piercing the Easter cake with it. It should come out of the cake dry. Cool the baked cakes. Spread with glaze prepared according to package directions. Decorate with Easter sugar drops.

Alexandria Easter cake turns out delicious and sweet. The crumb of the Easter cake is porous; by looking at the cut you can understand what the inside of the Easter cake will be like.

To bake the Easter cake, I used only raisins, but you can use various 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 leave the dough overnight to prepare the dough, and in the morning knead the dough and after just 3-4 hours you will get ready-made Easter cakes. Have a nice Easter holiday and delicious Alexandria Easter cakes.

To prepare Alexandria dough for Easter cakes (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 room temperature for 12 o'clock. 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 hook. 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 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 and prepare it according to the instructions on the package, or add a pinch of salt and a couple drops to the egg white. lemon juice. 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

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 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 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 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:

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.

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.

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