Alexandria Easter cake dough

Alexandria Easter cake dough

Absolutely amazing cakes! They work out all the time. The Alexandria dough is made in the evening, and in the afternoon we begin baking Easter cakes. I have been baking this recipe for the 4th year in a row. The cakes turn out sweet, tender, and airy. I have never eaten more deliciously in my life! The advantages of this cake are that it comes out sweet, and you want to eat it all, and not just the top with icing. If you're worried about the amount of sugar, don't worry! The Easter cakes turn out moderately sweet, like a savory bun. If you are still confused by this amount of sugar, you can add less.

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Ingredients and how to cook

ingredients for 20 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 12 h

Step-by-step production

Step 1:

A lot of Easter cakes come out of a serving; you can safely divide the amount of ingredients into 2, 3, 4. This time I mixed 1/3 of the ingredients. First, let's prepare the first part of the goods (milk, yeast, soft butter, sugar, eggs and yolks).

Step 2:

Mix eggs with sugar. Beat lightly, no need to beat for a long time.

Step 3:

Add softened butter and yeast dissolved in warm milk.

Step 4:

Leave the dough in a warm place for 8-12 hours (feel free to leave it overnight (that is, in the dark) ).

Step 5:

In the afternoon, take the second part of the ingredients (salt, raisins, vanilla sugar, cognac and approximately 2.5 kg of flour) and add to the dough.

Step 6:

The raisins are previously steamed in boiling water, and then dried with a towel.

Step 7:

Knead the soft, viscous dough, dipping your fingertips in sunflower oil. It takes me almost 3 kg, a little more than 2.5 kg. Because flour can be different, the quantity can vary, so it is necessary to focus on the thickness of the dough. The dough must be soft and viscous, under no circumstances hard!

Step 8:

We leave the Alexandria dough to rise for an hour and a half, until it doubles in size. No need to knead it again!

Step 9:

Immediately spread the Alexandria dough into the prepared molds. Place a little less than half of the mold and leave the dough to rise slightly. Place in the oven, preheated to 180 degrees (no less is needed, otherwise the dough will continue to rise and not bake). We wait until the Easter cakes are baked, about 30-40 minutes (depending on the size of the Easter cake). You can check the readiness of the cakes with a toothpick.

Brush the top of the cooled Easter cakes with glaze and decorate to your liking.

In addition to raisins, you can also use dried apricots, prunes, candied fruits and nuts as a filler.

Kulich “Alexandrian”

For those who are baking for Easter for the first time, here is a step-by-step recipe for the popular Alexandrian Easter cake, tested from personal experience, with photos and detailed manufacturing details. Just follow the tips and your Easter baking will be the best!

Housewives really like Alexandria Easter cake dough for its ease of production and good taste. The recipe for Alexandria Easter cake is unusual in that the dough is prepared overnight (that is, in the dark) , the dough is kneaded in the morning, and after two hours you can put the molds in a hot oven. It’s very comfortable, you can return from work and immediately work with the dough. The reviews are most positive. Everyone, without exception, turns out perfect Easter cakes, very soft, airy and most importantly, not dry.

Easter cake from Alexandria dough, recipe details:

1. the dough is placed overnight (that is, in the dark) , then the dough is kneaded, left to stand for 2 hours and baked;
2. the dough is prepared without flour;
3. for the dough, only compressed yeast is used, which is added to sweet milk with eggs and butter;
4. fermented dough has an unusual appearance and a sour smell, this is normal, feel free to add flour and knead the dough;
5. You need to knead the dough by hand for at least 10 minutes, then it will take on a thready structure, and the baked goods will turn out excellent.

Ingredients

• chicken eggs – 2 pcs.
• egg yolks – 2 pcs.
• sugar – 250 g
• fresh compressed yeast – 38 g
• baked milk – 250 ml
• butter – 125 g

• dough - whole
• vanilla sugar – 8 g
• wheat flour – 700 g
• cognac – 1 tbsp. l.
• light raisins – 50 g
• ground cardamom - 2 chips.
• salt – 1 pinch
• zest of 1 lemon

In addition, it will be useful:

• vegetable oil - for greasing
• icing and sweet sprinkles - for decoration

Manufacturing

First you need to prepare the dough, it is better to create it in the evening so that you can knead the dough during the day and start baking. The first step will require: warm milk, eggs, compressed yeast, eggs and butter at room temperature. No flour is added to the dough! So, I beat 2 eggs and 2 yolks into a huge container. I add sugar there and lightly whisk everything until smooth and the sweet crystals dissolve.

In a separate bowl, I heat the baked milk to approximately 35 degrees and dissolve the yeast in it. It is better to measure out a clear amount of yeast (38 g); if you don’t have scales, then conditionally divide the package weighing 100 g into 3 parts. The yeast must certainly be not just the freshest, but fresh, without an alcoholic aroma. If you have “strong” yeast, which you have worked with many times before and literally understand that it is overactive, then the amount can be reduced to 30 grams (or keep the dough for less time so that it does not ferment later).

I melt the butter in the microwave. If you have time, you can soften it at room temperature until soft enough to scoop with a spoon. And take high-quality oil, then the cakes will be soft and fragrant, and will not go stale for a long time.

I combine the sweet egg mixture, butter and diluted yeast. I mix everything and cover with a towel. I leave the dough for 8 hours, in other words, overnight (that is, in the dark) . Please note that the dough must ferment in room conditions; my room temperature is 22-23 degrees. IMPORTANT! Make sure that it is not too hot, otherwise the dough will overcook and the baked goods may develop a nasty yeasty smell! Do not keep the dough for a very long time, 7-8 hours is more than enough. After fermentation, a playful mass emerges, which slightly increases in volume.

I steam the raisins in boiling water, then squeeze them well from the water and soak them in cognac for 1 hour. Just use good cognac, please, not vodka or literally a substitute, otherwise you risk spoiling the cakes. And one more thing: cognac gives baked goods its own corresponding smell. If you don’t like the smell of alcohol (even if it’s a slight one) in baked goods, then just don’t add cognac, steam the raisins in boiling water, squeeze them out and add them to the dough just like that, it won’t make your Easter cakes any worse.

I stir in, dipping my hands into the sunflower oil. There is no need to add flour, let the dough be viscous and soft. I knead the dough for 10 minutes.

Cover with a towel and leave warm for 1 hour. When it rises, I knead it. The dough will be soft, not spreading, and will acquire a stringy structure, which is clearly visible in the photo.

I pour the dough into the molds, filling them approximately 2/3 full. There is no need to grease paper molds. Steel molds need to be greased with oil, but not completely, but only the bottom; it is better to leave the walls dry or line them with parchment - the dough will seem to “climb” along the dry walls and rise better.

I cover the molds with cling film to prevent the top from weathering. I leave the dough in the molds for 1 hour in a warm place, you can put it on proofing next to the open oven door while it heats up. The dough should rise almost to the edge of the molds. But make sure that it does not come into contact with the film, otherwise it will stick and you will damage the beautiful Easter cake cap.

I send the forms to the oven, preheated to 180 degrees. Large cakes will be ready in 40 minutes, smaller ones in about 25-30 minutes. The easiest way to inspect is with a beech skewer. It is best to cool the cakes in a horizontal position, on their side, then the dough retains its structure and does not shrink.

Once cooled, I decorate with egg white glaze and sweet sprinkles. The yield from the indicated amount of ingredients is 3 huge Easter cakes in 1 liter molds (I have 1 liter, 850 ml, 650 ml, 250 and 250 ml).

The structure produces soft, airy, fibrous cakes. Happy Easter for you!

Alexandria Easter cake dough: step-by-step recipe with photos

Would you like to create Alexandria dough for Easter cake? Try a recipe that will not leave anyone indifferent. Reserve time, patience and prepare tender, fluffy, airy cakes that melt in your mouth. Read on to learn how to prepare Alexandria Easter cake.

Photo: pixabay.com: UGC

Alexandria Easter cake dough: recipe, ingredients

The history of Easter cake goes back thousands of years. Every housewife has her own recipe, which is passed down from generation to generation.

Translated from Greek, kulich is 'round or oval-shaped bread'. The Slavs called this solemn cylindrical Easter bread with dough decorations. Easter cake is considered to be an Easter cake without decorations. Previously, Easter cakes were baked a couple of times a year on huge Orthodox holidays.

Over time, when traditions began to lose their own sacred meaning, paska and Easter cake became synonymous. These sweet products are prepared for the great Christian holiday - the Resurrection of the Lord.

The most delicious Easter cake: a recipe with step-by-step description

Raisins, candied fruits, and various fragrant and spicy spices are added to the dough. The baked goods are blessed during a solemn service. It is believed that Easter cake, unlike ordinary bread, can be stored for a long time and will not spoil.

If you are looking for a recipe for a tender, fluffy, savory, fragrant Easter cake, try making it from Alexandria dough. The baked goods will turn out unusual.

If you make the Easter dough in the proportions suggested in the article, you will get about 5 kg of the finished product.

Photo: flickr.сom: UGC

To knead the Alexandrian Easter cake dough, prepare the following products:

• baked milk - 1 l;
• sugar - 1 kg;
• butter - 0.5 kg;
• chicken eggs - 13 pcs. (10 pcs. + 3 pcs.);
• dry yeast - 50 g (fresh yeast - 150 g);
• raisins - 200 g;
• candied fruits - 100 g;
• vanilla sugar - 15 g;
• cognac - 2 tbsp. l.;
• flour - 2.5 kg;
• salt - 1 tsp.

Easter cake: how to make it yourself?

Baked milk is a product made from whole milk by boiling it and then heating it for a long time at high temperatures. Baked milk differs in color, taste and smell from whole milk. It remains suitable for consumption longer.

The original Alexandrian dough with dry yeast is mixed directly with baked milk. If you don’t like this product or can’t find it on sale, use regular whole milk. If you have time and desire, try to prepare baked milk without the help of others. A multicooker is useful for this.

Photo: foodiesfeed.com: UGC

Which yeast to use - dry or live - decide for yourself. Some housewives use only dry yeast, while others prefer {live}. Regardless of what you choose, the dough will turn out fluffy and will rise perfectly in volume.

Traditional cottage cheese Easter: recipe

If you want to give the sweet dough a touch of sourness, add the zest of 1 lemon to the list of ingredients. As an option, knead the dough and make one part with lemon zest, the second without it.

In addition to the listed ingredients, you will need a large large basin for work, or better yet, a 7-9 liter pan in which you will knead the dough. In addition, baking molds for Easter eggs - paper or iron - will come in handy.

Scroll in your head in advance what size Easter cakes you want. It is not allowed to bake small and large cakes at once. The first ones will burn, the second ones will remain raw. Load items of approximately the same size into the oven.

Photo: pixabay.com: UGC

The room in which the dough will stand and the Easter cake dough will rise must be draft-free. An oven will help create the desired local climate. Turn it on at full power and open the oven door, close the door to the kitchen.

Yeast dough for Easter: secrets of making

Don’t forget that Easter cake is a sign of the holiday. When working with dough, it is not allowed to make noise, swear, or think negative thoughts. Be patient, have good thoughts, and everything will work out.

Alexandria Easter cake dough step by step

Easter cakes are usually baked on Immaculate Thursday or Maundy Saturday. Considering that making Easter cake is a long and labor-intensive process, it is better to get to work in advance.

If all the ingredients are collected, all that remains is to carefully examine the recipe for Alexandrian Easter cakes. Step 1 - making dough for Alexandrian Easter cake. This is done 10–12 hours before specific baking. So:

1. Heat the milk to a temperature of +30–35 °C. If there is no temperature indicator, be guided by your own feelings: when you touch the milk jug, your hand should not feel either warm or cold.
2. Rub the yeast with sugar - in your palms or using a tablespoon.
3. Pour milk over yeast and sugar.
4. Cut the butter into 3x3 cm cubes (approximate size).
5. Melt the butter in a water bath.
6. Separate the whites of 3 eggs from the yolk.
7. Beat the eggs (10 pcs.) and the yolk (3 pcs.) until a fluffy, homogeneous mass is formed, but not elastic, as for a sponge cake.
8. When the melted butter has cooled to room temperature, mix it with the eggs and dough.
9. Cover the container with the dough preparation and leave it in a warm place to activate the fermentation actions.

Easter recipe with raisins step by step

Photo: wikipedia: UGC

After the specified time has passed - 10-12 hours - proceed to kneading the dough and baking Easter cakes. This is done as follows:

1. Pour boiling water over raisins and candied fruits.
2. Heat the cognac to a temperature of + 40–50 ° C so that the alcohol evaporates.
3. When the liquid has cooled to room temperature, pour it into the dough.
4. Drain the water from the candied fruits and raisins, pour them into the dough preparation.
5. Add sifted flour with salt and vanilla sugar to the dough.
6. Grease your palms with vegetable oil and start kneading the dough.

Photo: pixabay.com: UGC

The process of kneading a dough of this size will take at least half an hour. The correct dough for Alexandria Easter cake does not stick to the walls of the container in which it is kneaded and “squeaks.” “Squeak” is a corresponding sign that the dough is ready for paska. The sound occurs due to the squeezing out of air bubbles from the total mass of the dough.

How to make pancakes with apples

Cover the finished dough with film, a lid or a dry towel and leave to stand until it grows 2-3 times in volume.

If the room is cold, the process may take several hours. If it’s warm - 30–40 minutes.

While the dough is rising, prepare the molds for baking Easter cakes and turn on the oven to preheat to + 200 °C.

Paper molds do not need to be greased. Line the bottom of steel molds with cut out circles of confectionery parchment and grease with vegetable oil.

When the dough has risen, start {filling} the molds. Carefully tear off a piece of dough, trying to maintain its structure. Fill each mold 1/3 full and leave to stand for another 30–40 minutes so that the dough rises in volume again.

When the molds are loaded into the oven, keep the cakes at a temperature of +200 °C for 10–15 minutes, then reduce the temperature to +180 °C and bake for another 30–40 minutes. In order not to miscalculate over time, be guided by the appearance of the top of the Easter cake.

Brushwood with vodka and sour cream

Photo: foodiesfeed.com: UGC

Baking Easter cakes is a long process. There's more to it than making fancy treats. This is a tradition, a sign of celebration.

There are a huge number of recipes. Alexandria Easter cake is made from butter dough made with baked milk with cognac, raisins, and candied fruits. This gives a special taste to baked goods. Letting the dough stand for a long time allows you to avoid repeated kneading of the dough.

Get ready for work, stock up on bright emotions, put your love into the cakes, and everything will work out. Happy Easter!

Kulich Alexandria for Easter / Recipe with photo

Alexandria Easter cake has become popular not only because of its wonderful airiness. Having a pronounced creamy taste, thanks to the addition of baked milk to the dough, Easter cake remains fresh for a long time. We bring to your attention the usual traditional recipe for Alexandria Easter cake according to a recipe tested over the years and generations.