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 according to this recipe; you don’t need to knead and melt the dough many times. You should stock up on quality products; Alexandrian dough is prepared with baked milk. My finished Easter cakes turned out fluffy, 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, use fresh yeast. We will need 30 grams. Place the yeast in a bowl, pour warm baked milk. Alexandria Easter cake differs from the usual classic Easter cake in that it is baked with baked milk, which gives a special taste to the baked goods. 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 spoil 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 forms. 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 with cling film. During the resting time, the upper part of 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 reaches the edge of the mold. 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. Place the molds with the dough in the hot oven 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.

For many housewives, the process of baking Easter cakes is a real sacrament, lasting almost half a day. It’s clear - first make a dough, let it ferment for about 10 - 12 hours, then the dough should rise several times before baking. Until recently, I tinkered with Easter cakes for a long time, until a neighbor brought homemade Alexandria Easter cake with cognac for a treat - tender, fluffy, sweet, perhaps the most delicious Easter cake I’ve ever tried. And imagine my surprise that it took her half as much time to make this yummy dish. You just need to follow two main rules: excellent quality yeast and a warm room in which we cook.

Kulich Alexandria recipe with photos step by step

Alexandria Easter cake dough is prepared with baked milk - this gives Easter baked goods an interesting aroma and a light yellow tint. You can replace it with regular cow's milk and add a pinch of turmeric for color. Flavor the dough well with orange or lemon zest, vanilla, ground ginger, and cinnamon.

From the specified amount of ingredients you get approximately 6 delicious Easter cakes weighing 250 g

How to prepare Alexandrian or Viennese dough

The recipe for this baking is known for the fact that it involves baking a rich Alexandrian Easter cake overnight, or rather the dough itself with fats without flour. And in the morning the dough is kneaded with yeast and after a couple of hours you can start baking. Readers of the Notebook site are offered a quick recipe for Alexandrian Easter cakes with step-by-step photos. First things first.

Ingredients:

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, beat the egg white with a glass of powdered sugar into a strong white mass. It is better to cover hot cakes with glaze. Then the protein fondant fits tightly onto the baked goods and 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 told by Ksenia, recipe and step-by-step photos by the author.

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 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 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 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 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

Alexandria Easter cake dough has one magical property - you only need to bake an Easter cake from it once, and you don’t even want to think about any other recipes. Firstly, the dough is very simple, with an extremely convenient schedule - the dough is set overnight, the dough is kneaded in the morning, and after two hours you can put the cakes in a hot oven to bake. Secondly, the Alexandrian Easter cakes themselves turn out perfect - soft and moist. That is, the dough is not heavy, but absolutely not dry, as if slightly soaked with something fragrant. Thirdly, the incomparable aroma of the baked goods, which is achieved through an unusual dough kneading technology. We will now go through the whole process - we will prepare Alexandria dough for Easter cakes step by step.

It is important for you to note basic moments:

1) the dough is placed without flour, the yeast is mixed with milk and baked goods - sugar, butter and eggs;

2) the dough should be placed before going to bed, then, getting up in the morning at 9 o’clock, by 12 you will have a line of gorgeous ready-made Easter cakes, looking at which your heart rejoices and is filled with pride for your baking skills;

3) the fermented dough looks very unusual, don’t let this bother you, feel free to pour flour into the dough and start kneading the dough;

4) the container for the dough needs to be large enough, since after mixing flour into the dough it will rise four times - my dough slightly lifted the lid of a huge pan;

5) raisins and candied fruits for the Alexandria dough do not need to be sprinkled with flour - the structure of the dough is such that it holds the additives well and they do not “fall” to the bottom;

6) the dough is very soft, but not flowing, its quality directly depends on how well you knead it - 10 minutes is enough for the dough to take on such a stringy structure, which is very clearly visible in the photo,

7) fill the cake pans no more than halfway, because the dough rises well in the oven.

Step-by-step recipe for making Alexandria Easter cake dough

If you want to try making Alexandrian Easter cake dough, then your desire will give rise to a guaranteed habit of making Easter pastries from just such a dough, which is also called Viennese. The obligatory long-term standing of the dough without flour creates magical chemistry when the rich yeast dough becomes aromatic even without the addition of traditional spices.

• Flour - 1500 g;
• Eggs - 6 pcs.;
• Sugar - 500 g;
• Fresh yeast - 50 g (or dry instant yeast - 11 g);
• Milk - 500 ml;
• Raisins - 150 g;
• Butter - 300 g;
• Vanilla sugar - 2 bags of 11 grams or cardamom - 1 pinch.

Cooking method

Break the eggs into a large container.

Add sugar to the eggs.

Lightly beat the sugar-egg mixture using a wooden paddle or whisk.

Crumble fresh yeast into warm milk.

Pour the milk-yeast mixture into the egg-sugar mixture.

Melt the butter in the microwave for 30 seconds to add it to the Alexandria dough. (If you take the butter out of the refrigerator an hour before preparing the dough, it will become soft and you can immediately put it in the pan.)

After kneading the dough until smooth, cover it with a towel and leave for twelve hours in a fairly warm place. (For example, you can preheat the oven, turn it off, let it cool to a temperature where the air is no longer hot, but warm, and put the dough there.) After just a couple of hours, you will definitely hear a rich aroma from the dough of Alexandrian Easter cake dough.

Add sifted wheat flour to the prepared dough.

Knead the dough thoroughly. If you knead with your hands, you can feel the “stringy” structure of this dough.

Add sorted, washed and dried raisins to our Alexandrian dough. If desired, dark raisins can first be soaked in strong alcohol - whiskey, brandy, Calvados or rum.

Let the dough rise and knead it a couple of times for two hours. After which you can divide the Alexandrian dough into parts in order to bake the Easter cakes after shaping and proofing. Do not fill the molds more than halfway because the dough will still rise. In the pans, allow the dough to rise for 20 minutes before baking (this process is called “proofing.”)

The baking time from Alexandria dough depends on the weight of the product, so the smallest Easter cakes can be ready in just thirty minutes if you bake them in an oven preheated to one hundred and ninety degrees. Large Easter cakes can be baked for about an hour until the Alexandria dough is completely baked. It will be very tasty! Have a pleasant gastronomic experience!

A total of 63 comments on the recipe

Irina, approximately how many Easter cakes do you get from this “set” of products?

I got 2 large ones (in a liter container) and 6 small ones - in cans of beans and olives.

Can you please tell me if baking does not prevent the yeast from fermenting? This is the first time I’ve seen this option for kneading dough. Do cakes made from Alexandria dough dry quickly or not? I usually bake 10-12 Easter cakes for 3 families and we eat them for a week afterwards, but I have to keep everything in a pan with a tightly closed lid. And then, I have one of the most “long-lasting” dough recipes. But there is no limit to perfection, if your dough remains soft longer, I will still have time to try it. And is it possible to use sunflower oil instead of butter? I try not to heat milk fats and always try to replace them with vegetable fats when baking.

Doesn't interfere. The dough is truly amazing. Vegetable butter cannot be replaced with vegetable oil. And to prevent Easter cakes from becoming stale, they can be kept in containers like bread bins.

Tell me at what stage vanillin is added, and is salt needed in the dough?

Vanillin along with flour. You can add salt - 1/3 teaspoon. But it’s great even without salt!

Thank you very much, Irina. I decided to try this recipe, the dough has already been set, tomorrow I will see the result. 🙂

Thank you very much for the recipe! The cakes turned out exactly the way I dreamed! I tried so many different options, but this one is the best! Minimum effort, maximum pleasure from working with such a wonderful dough, and the taste is simply amazing! The quality of the finished Easter cake inspires new culinary exploits! Delicious! Thank you:-)))

The Easter cakes turned out wonderful and not at all difficult to prepare! Thank you very much for another wonderful recipe.

Ekaterina, thank you :) I’m delighted with the Alexandria dough.

Good afternoon Dear readers, I have been preparing this recipe for several years now. The cakes turn out just great. Very tasty. These products make a lot, enough for everyone. I highly recommend it to everyone.

Hello, for such a set of products, what is the best capacity of the pan to take?

And if I replace it with dry yeast, then I probably need 1.5 packs of saf moment, there is a 1 kg packet

Can I replace the butter with a vegetable cream mixture?

Anna, you need to do it strictly according to the recipe, otherwise only at your own peril and risk.

Have a nice day! I'm interested in the following; Is it possible to add nutmeg, lemon and orange zest to this dough? Will these ingredients spoil the quality and structure of the dough? Thanks for the answer! Special thanks for the recipe! I will be making Easter cakes for the first time, I want to take into account all the nuances and also so as not to spoil it and it will be delicious.

The structure will not be damaged.

Hello. Tell me, do the molds need to be greased? I have paper ones

Lina, you need to lubricate it a little.

Can I have baked milk?

Hello, for the first time in my life I want to bake Easter cakes, I liked your recipe, just tell me, is it possible to replace fresh yeast with dry yeast? If so, how long should the dough last? Thank you in advance.

Olga, you can replace it. I did it with dry ones. The dough stood for the same amount of time.

good morning, I liked your recipe, this year I will bake Easter cakes for the first time, I’m interested in the question: it’s cold in our apartment, if I put it in a preheated oven as advised in the recipe, it doesn’t keep warm for 12 hours, what should I do?

Elena, use dry yeast - it even makes the dough rise in the refrigerator. And even more so in a preheated oven, even if it cools down over time.

Irina, the recipe says 11 grams of dry yeast - that’s just 1 package, but in the comments 1.5 packages, how much do you need?

Olga, alone. But if the conditions for the test are very bad (cold), then one and a half is possible.

Irina, hello. Tell me, please, but such a long proofing of the dough will not lead to the fact that the dough in the finished product will smell strongly of yeast? Thank you!

Olga, for some reason this dough smells like happiness. :)) It must be done strictly according to technology.

This is the second year I’ve been cooking according to this recipe) only 7 eggs and I don’t soak the raisins in alcohol, I just add them to the dough.

I left the dough with dry yeast for 12 hours, as in the recipe, and it turned sour. Of course, I should have relied on my experience and not waited, it was my own fault. Thanks for the recipe.

Irina. what exactly is sour? The dough is placed without flour.

I definitely understood that the dough should stand for 12 HOURS?

Please tell me! I’m making a dough, but the oil probably didn’t warm up enough in the microwave, and as soon as it curdled, I can’t stir it until it becomes a homogeneous mass... What should I do? Could the oil fat content of 69’2% be to blame?

It doesn’t need to be until smooth. There should be a lumpy mass like this. Then, when you mix the dough with flour, the dough will become homogeneous. And due to these lumps, it also has a slightly layered structure. 🙂

Isn’t that a lot of sugar? 500 grams for 6 eggs?

Irina, thank you very much for the recipe! I really liked the dough and the cakes came out great!

Natalia, thank you! I only bake according to this recipe.

GOOD MORNING, I PUT THE DOUGH YESTERDAY, I WILL DRINK TODAY AND THEN I WILL REPORT

On the advice of a friend, after her enthusiastic reviews, I also decided to make Easter cakes according to this recipe... I followed the instructions strictly, but no magic happened for me... The dough sat overnight, after adding flour, the dough did not want to rise, it did not increase in volume at all... Well, I decided to bake it anyway, hoping that it would rise in the oven... Well, also just a little... The cakes didn’t even reach the edges of the pan, I put in the dough, as indicated, a little less than half of the pan... I don’t know the reason for my failure... Maybe the yeast I got was not of good quality... I used dry saf moment, the shelf life is good... Or maybe it’s just not my recipe... It happens that some recipe doesn’t work out no matter how you look at it... Happy Easter to everyone.

Hello, Irina, the dough in the molds has not risen for an hour, can it be put in the oven like this? half mold

I baked it today according to your recipe, baked it with dry yeast, the dough rose very well! They literally grew before our eyes, they even popped out in little caps, but next time I won’t put everything in the oven at once, they didn’t brown well, there wasn’t enough room for them. I haven’t tried the taste yet, I’m waiting for everything.

I'm extremely disappointed, the dough doesn't rise at all.

Irina, thank you so much for the recipe. I just finished baking Easter eggs. They're gorgeous. Sweet, airy and not dry. Just what I dreamed of))) thank you!

The recipe is excellent, I did everything strictly according to the recipe, the pasochki really turned out not dry but moist as I wanted, soft and fragrant. Thanks a lot.

EXCELLENT COOKIES! EVERYTHING WORKED OUT!

I baked Easter cakes for the first time, I dreamed all my life of baking them myself. The dough is wonderful, only I used 7 eggs - 5 pieces + 2 yolks for the dough, and the white for the glaze. Gorgeous dough, the whole house smells of the aromas of Easter cakes. Excellent recipe.

Irina, thank you very much for the recipe!! It turned out very tasty)) The dough is very pleasant and easy to prepare

Olga, thank you for your feedback. I really love this dough.

Irina, thank you so much for the recipe! It was my first time baking Easter cakes and I settled on your recipe, and as it turned out, it was not in vain! The dough is simply wonderful! The cakes were all risen, baked and very tasty.

Ekaterina, yes, this is the best recipe I have personally tried. Just a miracle :)

Love this recipe! This is the second year I have baked with it. The Easter cakes turned out amazingly tasty and aromatic! Thank you very much for the recipe! I recommend it to everyone!

Thanks for the recipe! Everything worked out. Mine were highly praised and without any hassle, thanks again!

Please tell me if you put more eggs, is it possible or strictly according to the recipe...

Svetlana, you need it strictly according to the recipe. Variations are at your own risk.

I made it according to your recipe and it turned out very tasty, fluffy, soft... just a little bit of the smell of yeast. I probably should have made it with raw yeast.. thank you very much for the detailed description of the recipe:))

"Mother-in-law's tongue" made from eggplant for the winter

Squash caviar according to GOST

Beans in tomato sauce for the winter

Delicious lecho for the winter

Buns - it's easy!

Cheesecake in a slow cooker

Apple marmalade in a slow cooker

Recipes for every day

Navy pasta, recipes with minced meat

Azu in Tatar according to all the rules

Potato casserole with minced meat in the oven

How to prepare mixed meat solyanka at home

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, I was pleased with the cake, it came out with a delicate 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, baked milk is taken, the second feature is an unusual batch, which confuses many. In addition, the cake remains fresh for a long time and becomes even tastier when stored for a long time.

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:

1. 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.
2. 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.
3. Also steam the raisins in the evening (just add hot water). In the morning, put steamed raisins, candied fruits, vanillin into the risen dough, pour in cognac and salt.
4. 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.
5. Knead the dough - sticky and viscous, which will stick to your hands. The consistency of the dough will resemble very thick sour cream. To prevent the dough from sticking too much, grease the handles with vegetable oil.
6. 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 1/3 of the dough in volume.
7. 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:

1. Just like in the previous recipe, make the dough the night before. Beat eggs with yolks, add butter, sugar and milk with yeast.
2. 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.
3. 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.
4. 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.
5. Place on the “baking” function for 45 minutes and the temperature is 150 o C.
6. After this, reduce the temperature to 120 o C and set the time to 20 minutes.
7. 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:

1. In the evening, prepare the dough as described in the first recipe.
2. Place the dough in the bread machine, add all the other ingredients - raisins and candied fruits, salt, vanillin, flour.
3. Knead the dough using the “Dumplings” mode and then leave for an hour until the dough rises.
4. 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.

Happy Easter to all culinary experts! 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.