Alexander Easter cake is the most delicious recipe. The most delicious recipes for Alexandrian Easter cake for Easter

A real find for me was the recipe for the famous Alexandrian test for Easter cake, 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 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:

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 pour 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. 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 the dough to 1/3 of the 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.

Every day this great holiday – Easter Day – is getting closer and closer. This year we celebrate it on April 28th.

The attributes of Christ's Resurrection are: Curd Easter, And . Each of them carries its own meaning and is a symbol of famous events. We will not dwell on this, since I have already written about them more than once. This pastry is always baked for this holiday to be eaten by ourselves and to treat our family and friends. They are a table decoration and delight us with their appearance. After all, they can be decorated not only with confectionery powder, but also with ribbons and symbolic figures.

Today I will tell you how to prepare Alexandria Easter cake and an excellent glaze for it. Of course you can go and buy them at the store, but I'm not sure they'll taste as good. In addition, baking yourself is always more profitable than overpaying. So take your good mood and get down to business!

The dough for this recipe is very easy to prepare. This is probably the simplest recipe, as it does not require much effort or time from you. And of course it tastes amazing.

Ingredients:

• Chicken egg – 6 pcs.;
• Butter – 250 gr.;
• Baked milk – 500 ml;
• Sugar – 0.5 kg;
• Pressed yeast – 70 gr.;
• Flour – 1.2 kg;
• Salt – 0.5 teaspoon;
• Vanillin – 2 pinches;
• Lemon zest – 2 tablespoons;
• Raisins – 100 gr;
• Candied fruits – 100 gr.

Preparation:

Typically, the preparation of Alexandrian Easter cake is divided into two stages: dough and kneading the dough. As a rule, for convenience, the first one is done at night. Since it should be infused for 8 - 12 hours. And in the morning they knead it.

All products should be at room temperature. Therefore, remove the ingredients from the refrigerator in advance.

1. Beat two yolks and 4 eggs in a deep bowl. The remaining whites will be useful to us in preparing the glaze. Cover them with something to prevent them from drying out and put them in the refrigerator.

Add sugar to the eggs and continue beating until it dissolves.

2. Crumble the pressed yeast into another cup with your hands. But you can mash them with a fork. Add a little warm baked milk to them and stir until all the yeast lumps have dissolved. This is much easier to do if the mixture sits for a while.

3. The butter should be very soft and melted. If it is not like that, then prepare it by melting it in a water bath or in the microwave until soft. Just don't overdo it! Since it should only thaw a little and be warm. If you are on guard, then let it cool because our yeast will cook when it’s hot.

Add butter into the egg mixture, stirring constantly.

4. Then little by little pour in the yeast mass, as well as the remaining baked milk. Mix everything well. Keep in mind that the oil will not completely dissolve. It becomes lumpy and that's normal.

5. Cover the container with the dough with cling film or a clean towel and put it in a warm place for 8 – 12 hours.

6. Let's move on to the second stage. Let's prepare our filling. To do this, rinse the raisins through a sieve under running water and pour boiling water over them. Let it sit for 20 minutes. During this time it will be able to swell well.

The filling will look better in the Easter cake if you use raisins of different colors: white, brown or black. But it's okay if you only have one color.

Drain the water and dry it with paper towels. Blot it first, then leave it to dry.

7. Pour the dough into a large container and add salt.

8. The flour must be sifted several times. This will saturate it with oxygen for the splendor of our products. Add it to the dough in portions and mix. You can use a spoon or a mixer with special attachments for this. When it becomes difficult to use, grease your hands with vegetable oil and continue working with them on a table sprinkled with flour.

9. If you have already used half of the flour, add vanillin, raisins, candied fruits and finely grated lemon zest to the dough. It gives the cakes an elusive fresh citrus aroma. Continue kneading, adding the remaining flour.

10. Cover the container with a towel or cling film and leave to rise in a warm place for 1.5 - 2 hours. The volume of flour mass should double.

11. Prepare baking dishes. Disposable paper and silicone ones do not require lubrication. Grease the metal ones with vegetable oil and sprinkle with flour.

12. Fill them with dough to 1/3 of the volume. Cover with a napkin and wait for it to settle and rise. The volume will double again. This will take approximately 40 minutes.

13. Heat the oven to 180 degrees and place our forms into it. Baking time depends on their size. Do not open the oven for 20 minutes. Then cover the tops with parchment and continue baking. Everything takes about 40 – 50 minutes.

Check readiness with a toothpick or skewer. Pierce the pastry with it. If it is dry, then everything inside is perfectly baked. We take them out and leave them to cool. Then remove from the molds and decorate with icing and confectionery powder.

To prevent the dough from falling off when cooling, place the products in the molds on their sides and periodically roll them until they cool completely.

Recipe for Alexandria Easter cake with cognac and dry yeast

For some reason, most housewives avoid compressed yeast and prefer to use only dry yeast. They probably think it’s easier with them. But in reality it’s the same with everyone. And dry ones can also be unusable and spoiled. But in any case, the right yeast is always delicious pastries.

Ingredients:

• Chicken egg – 2 pcs.;
• Sugar – 100 gr.;
• Dry yeast – 1 teaspoon (fresh – 15 g);
• Baked milk – 125 ml;
• Butter – 80 gr.;
• Raisins – 50 gr.;
• Flour – 300 gr.;
• Vanilla sugar – 0.5 teaspoon;
• Salt – 1 pinch;
• Cognac – 1 tablespoon.

Preparation:

1. The milk should be warm, so warm it up a little on the fire or in the microwave. Pour the yeast into it and stir until dissolved.

2. We will need one egg and one yolk. Save the white for the glaze. Cover it with something and put it in the cold. And pour sugar and soft butter into the yolks. Stir until smooth.

3. Add washed and dried raisins, as well as milk and yeast, to the mixture. Stir and cover with cling film. Leave to infuse for 8 – 12 hours at room temperature.

4. After time has passed, remove the film and stir the dough. Don't be afraid if it has a fermenting smell. This will all go away during kneading. Add salt, vanilla sugar and cognac to it. Beat with a whisk.

Alcohol is added to ensure that the baked goods are porous, fluffy, soft and crumbly.

5. Add flour sifted through a sieve in portions and stir after each addition. The dough should not be very thick, otherwise it will not rise well.

6. Prepare the forms. Grease them with oil and place the dough in them, filling only halfway. Leave to proof for 1 hour, covering them with cling film.

7. Bake in an oven preheated to 200 degrees for 15 minutes, then reduce to 180°. Total baking time is 40 – 50 minutes. Time depends on the size of the molds. Check readiness with a wooden stick.

8. Remove from the oven and leave to cool. There is no need to remove them from paper forms. After all, they are beautiful and just right for table decor. All that remains is to grease them with icing and decorate with confectionery decorations.

Video on how to cook Alexandria Easter cake

I also suggest watching a video that I came across on the Internet. I am sure that someone will not only like it, but also find it useful. After all, it shows in detail how to prepare the dough and the dough itself. They also indicate in what proportions to do this. If you make Easter cakes using it, please share your impressions with us.

I hope everything in this video was clear to you, if not, then ask questions and I will be happy to answer them. And we will move on to preparing the glaze.

Frosting for Easter cake

This glaze requires a minimum of products. Besides, almost everyone has them in their kitchen. It can be used not only for decorating Easter cakes, but also for any baked goods.

Ingredients:

• Chicken egg – 1 pc.;
• Powdered sugar – 120 gr.;
• Lemon juice – 1 tablespoon.

Preparation:

1. For whipping we need a deep container. Only it must be dry. Place it in the refrigerator for 15 minutes. Eggs are also false to be cold. In it we separate the white from the yolk. We will only use protein. We begin to beat it with a mixer at minimum speed for 20 seconds.

2. Then add little by little powdered sugar. When you have used it all up, add lemon juice. We continue to work with the mixer. This may take 5 to 10 minutes. The mass is ready when it does not flow from the spoon, but remains in the position in which you left it.

The mass turns out so lush and beautiful that just looking at it makes your mouth water. By the way, marshmallows are made from this mixture.

I hope you liked the recipes and will make Easter cakes using them. This delicious pastry will delight you on such a wonderful day.

Happy Easter to you!

Today we will tell you how to prepare the famous Alexandrian Easter cake dough. Products made from it are incredibly tasty and aromatic. In addition, even novice housewives can cope with the technological process of creating such a dough, because it is very simple to prepare and does not cause unnecessary trouble.

In the original, the Alexandrian dough is kneaded on, but if you don’t like the specific aroma of this product, it can be replaced with regular whole milk.

Alexandria dough for Easter - recipe

Ingredients:

• baked milk – 1 l;
• granulated sugar – 1 kg;
• premium wheat flour – 2.5-3 kg;
• chicken eggs medium size – 10 pcs.;
• egg yolks – 3 pcs.;
• butter – 500 g;
• vanilla sugar or flavoring of your choice - 4-5 sachets or to taste;
• pressed fresh yeast– 150 g;
• cognac – 2 tbsp. spoons;
• pitted – 250 g;
• salt– 1 teaspoon;

Preparation

To prepare the Alexandria dough for Easter cakes, beat the eggs using a mixer, gradually adding granulated sugar, then mix the resulting mass with warm baked milk, in which we first dissolve live yeast. Add the yolks and soft butter and mix thoroughly. Now leave the resulting mixture for ten hours, and ideally overnight.

After time, add salt, vanilla sugar or other flavoring to your taste, as well as cognac, pre-steamed and slightly dried raisins. After this, sift into a container wheat flour. You will need about two and a half kilograms or a little more, depending on the size of the eggs used and the quality of the flour itself. Mix the contents of the bowl with your hands, achieving the consistency of very thick sour cream. Texture ready dough It should turn out viscous and sticky, so in order to simplify the kneading process, periodically lubricate the surface of the palms with refined vegetable oil.

When the dough takes the required homogeneous form, leave it in a warm place for about one and a half to two hours to increase in volume and rise. After this, you can place it in the prepared cake pans, filling them one-third full, and after proofing, send them to the oven for baking.

Recipe for Alexandria dough for Easter cake with dry yeast

Ingredients:

• whole milk – 250 ml;
• premium wheat flour – 490-520 g;
• granulated sugar – 300 g;
• large chicken eggs – 4 pcs.;
• butter – 190 g;
• vanilla sugar or flavoring of your choice - 2 sachets or to taste;
• dry instant yeast– 2 teaspoons;
• seedless raisins - 1 cup or to taste;
• table salt – 1/4 teaspoon;
• refined vegetable oil for lubricating hands when kneading.

Preparation

In this case, we will prepare the Alexandrian dough using dry yeast with minor changes in the very technological process. To do this, first thoroughly wash and dry the raisins, beat a little egg, and cut the butter, slightly softened at room temperature, into pieces. After this, mix the egg mass, prepared raisins and butter in a container of a suitable size, add granulated sugar and yeast and pour warm milk over everything without stirring. After this, cover the container with the contents with cling film or cover with a lid and leave in a warm place for about ten hours. You can safely make this preparation in the evening for use in the morning.

After time has passed, add vanilla sugar or flavoring to your taste into the mixture, sift in premium flour and knead. The texture of the dough should be viscous and slightly thicker in consistency than for pancakes, but should not run off your hand. After this, let the dough rise in a warm place for about one and a half to two hours, and then knead and place in prepared oiled molds, filling them a little more than one third.

The dough for Alexandria Easter cake needs to be prepared in advance, as it needs to sit for 10-12 hours. I did this this evening. Add sugar to warm baked milk and crumble the yeast, beat the eggs in a bowl with a whisk and also add them to the milk mixture. Add soft butter there in pieces. Stir the mixture a little with a spatula, cover and put in a warm place. In the morning the dough is ready.

Add yolks, salt to the dough, sift all the flour. Add vanillin and cognac.

Lightly mix the dough, add pre-steamed raisins, as well as goji berries. You can add candied fruits.

Mix the dough well. It will be viscous and slightly sticky, so moisten your fingers with vegetable oil. Next, cover the dough and put it back in a warm place to rise for 1.5 hours.

After this time, distribute the dough into the molds, filling them 2/3 of the volume. From this quantity I got 8 small cakes. Let the dough rise in the pans to the very top.

Put Alexandrian Easter cakes into the oven preheated to 160 degrees, bake for 20 minutes, then increase the temperature to 180 degrees and bake for another 10 minutes. Readiness can be checked using a wooden skewer. Place the Easter cakes on their side on a towel and cool, turning occasionally, cover with a towel.

Happy Easter to you!