Today I want to tell you and show you how to cook Easter Alexandrian Easter cake step by step. Usually housewives spend a lot of physical strength to make dough for Easter cakes. Sometimes all family members participate in the kneading process. The process of creating an Easter test for my grandmother took almost a day, and it was laborious. Alexandrian or Vienna dough struck me 200%. I'm not tired at all! The kneading process is so convenient that you can not imagine. To prepare such a cake for a working woman is worthless. Usually they put such a cake for the night, but, as an option, you can knead the dough in the morning, and after work add the missing ingredients and after 3-4 hours you will have delicious cakes ready for Easter.
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 the addition of flour. Yeast activates. And put dough for Easter cakes for the night. Please note that the dough itself is sticky, and you do not need to add an additional portion of flour when kneading. Then the crumb is airy and porous, but at the same time as if impregnated. When crushing baked cakes, the dough quickly restores shape. If you like delicious cakes, not heavy and not dry - this successful recipe checked by many housewives will be a godsend for you. Especially for readers of the site We will tell you good recipes and show:
Of this number of products, I got 3 large Easter cakes and 2 medium ones.
This dough for Easter cakes is gorgeous in all cases. You can put the dough for the night, and in the morning add the flour and the missing ingredients and knead the dough. After 2-3 hours it will work and you can form cakes and bake them. The recipe for Alexandrian Easter cakes does not require a large number of products and is quite democratic in their composition. The process is not laborious. Kneading can be entrusted to a dough mixer or a conventional hand mixer.
Cooking time - 15 hours (9-12 hours for dough + 3 hours for kneading and baking)
Cuisine: European
To prepare the Alexandrian dough for Easter cakes (also called Viennese), take three eggs. Remove eggs and oil from the refrigerator in advance so that they are at room temperature. Drive 2 eggs and 1 yolk into a bowl. Separate the remaining protein in a small container and put it in the refrigerator. Based on it, we will prepare the icing. If part of the yolk gets into the protein, the protein will not beat. Therefore, the procedure for separating the yolk from the protein must be done carefully. If the protein storage tank is greasy, the protein will not break. Keep this in mind.
In a bowl of eggs, add 1.5 cups of sugar. Those who love sweet cakes, feel free to put 2 cups of sugar. Beat eggs with sugar with a wooden or silicone spatula. It is important not to use metal objects.
Add butter to the eggs and beat with the same spoon. Butter will float on the surface of the egg mass. It should be so. Do not heat butter until liquid. The oil should be at room temperature, but not melted to a liquid state.
Alexandria dough is prepared using live yeast. In general, it is customary to cook real Easter cakes based on fresh pressed yeast, but save dry, quick-acting yeast for buns. Disassemble the yeast into pieces with your fingers.
Pour the yeast with baked milk and dissolve it. This will happen very quickly.
Insert the yeast mixture into the egg mixture and stir again. Pieces of oil will still float on the surface of the liquid. It should be so. Beat the mass well.
Tighten the bowl with foil 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, the mass will wander, but the volume does not increase much, but the capacity with the dough should be quite roomy.
After 12 hours, remove the film. Bulbs will be visible on the surface of the liquid. The oil will still float. Sift flour for Easter cake 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 skin of an orange. We need an orange zest. The yellow portion of the skin gives bitterness. Add zest and a quarter teaspoon of salt, vanilla sugar to the dough.
You can knead the dough for Easter pastries with your hands or with a mixer with a nozzle for dough. Kneading time 10-15 minutes. Add washed and sampled raisins to the dough. You can add other additives, for example, candied fruit. You won’t spoil the porridge with butter.
When the dough is ready, shape it into a ball. Lay on the bottom of the bowl (the bowl should be deep enough). The dough will increase 3-4 times. It rises quickly and easily enough. Tighten the bowl with cling film and transfer to a warm, quiet place. You can put it near the battery somewhere. If you use a warm oven or slow cooker to lift, remember that at temperatures above 40 degrees, the yeast is destroyed and will not rise.
For baking cakes, you can use paper, silicone or metal molds. Any will do. I use paper. I do not oil paper forms. Ready-made Easter cakes are perfectly separated from paper, and there is no need to lubricate them. If the walls of the paper form are greased, then the dough will not hold on to anything during proofing. If we are talking about metal forms, then they can be wrapped inside with baking paper. Then the Easter cake will easily come out of the mold after baking.
After 3 hours from the time of kneading, the dough will triple. Here you can watch. The dough stood 2.5 hours. I gave him some more time, and when it reached the edge of the bowl, I cheated.
Place a piece of dough in each tin so that it fills the form in 1/3 of the part. When laying the dough in the forms, worry that the raisins do not stick out on the surface. When baked, it will burn, and you can no longer drown it in a suitable base. The dough will drop sharply. All you need to provide for immediately. Cover with cling film forms with blanks. So the surface will not weather during the proofing.
After 30 minutes, the dough will reach the limits of the form. When baking, already in the oven, cakes still rise.
Preheat the oven to 160 degrees, and we will bake Easter cakes at this temperature. Usually the dough is baked at 180 degrees, but at high temperature the cake will be very dark, it may even burn. Gently transfer the baking pan to the baking sheet, and then place it in the oven for baking. At the moment the test is moved, you must not drop, hit, or act rudely. The dough is very tender, may fall.
Remove the finished cakes from the oven and completely cool. Remove the protein of 1 egg from the refrigerator. Use the purchased glaze, having prepared it according to the instructions on the package, or add a pinch of salt and a couple of drops of lemon juice to the protein. Add 4 tbsp. tablespoons of powdered sugar and beat the mass until lush white. Lubricate the cakes with the resulting mass. Decorate to your liking.
In every sense, the dough is gorgeous, and the finished cakes are holey, the crumb is very tender.
Alexandria or Viennese Easter cakes recipe with photos from Varvara Sergeevna specifically for the site Good recipes
For many housewives, the process of baking Easter cakes is a real sacrament, lasting almost more than half a day. It is clear: first make a dough, let it ferment for 10-12 hours, then the dough should come up several times before baking. Until recently, I was busy with Easter cakes for a long time, until a neighbor brought home a Alexandrian Easter cake with cognac - a tender, fluffy, sweet, perhaps the most delicious Easter cake that I tried. And what was my surprise that it takes half as much time for this yummy. Only two basic rules must be observed: the excellent quality of the yeast and the warm room in which we cook.
Alexandria dough for Easter cakes is prepared on baked milk - this gives Easter baking an interesting aroma and a light yellow tint. You can replace it with ordinary cow's milk, and add a pinch of turmeric for the color. Flavor the dough well with orange or lemon zest, vanilla, ground ginger, cinnamon.
From the specified amount of ingredients, approximately 6 delicious Easter cakes weighing 250 g are obtained
The recipe for this baking is known for putting butter cake of Alexandria for the night, 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 already start baking. Readers of the website Notebook are offered a quick recipe of Alexandrian cakes with step by step photos. First things first.
For the test:
For glaze:
Heat the baked milk to approximately 38 degrees, dissolve the yeast in it. Milk must be just warm, in no case hot, otherwise the yeast will die.
Divide two eggs into yolks and squirrels. The latter will go to the icing, and mix the yolks with the rest of the eggs and sugar. Beat with a mixer until sugar crystals are dissolved. Combine with the yeast mixture.
Dissolve the butter in a microwave or in a water bath, and warm in a saucepan with a future dough. Mix the mass thoroughly. Send 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 suitable (this process will take no more than 2 hours), rinse the raisins, pour boiling water over it. Let stand before cooling, then drain the water. After that, dip the swollen berries in cognac.
Add a pinch of salt, vanilla, raisins to the risen dough.
Then, adding a little sifted flour, knead a soft dough.
Naughty, sticky dough, it is better to knead with oiled hands. Do not add a lot of flour so that it does not “clog” the dough. This moment is very important, it is from the uncooked dough that we will get an airy and tender crumb.
1/3 fill the paper forms for Easter cakes with dough. If you use metal containers for baking, then be sure to pre-grease them with vegetable oil so that the dough does not stick to the bottom and walls (and even better, cover it with oiled paper).
Send the forms to a warm place to come up. Again, I used a method with a heated oven. As a result, after 1.5 hours, the dough tripled.
Bake sweet Easter cakes at a temperature of 200 degrees 35 - 40 minutes. For glaze, beat egg white with a glass of icing sugar into a strong white mass. It is better to glaze hot cakes. Then the protein fudge lies tightly on the baking, does not crumble and does not crumble upon solidification.
Sprinkle colored sugar on top of the beanie hats.
How to cook Alexandrian cakes specifically for the site The notebook was told by Ksenia, the recipe and step-by-step photos of the author.
The recipe for Easter cake on the Alexandria test. The famous Alexandria cake is always very tasty, with a delicate crumb, a little porosity and does not crumble at all. The Easter cake prepared according to this recipe turns out to be unusually fragrant, sweet, it can be said to melt in your mouth - it is for these magical qualities that the hostesses for the Easter table love it so much.
Kulich is prepared with baked milk, butter and raw yeast. The Alexandrian dough is prepared as follows: first, the dough is infused for about 8 to 12 hours, and then mixed with flour and delicious additions (dried fruits, candied fruits, dried berries). Taste, at the Alexandria cake, sweetish with a rich aroma and flavor of yeast. If you don’t like too sweet pastries, then you can safely reduce the amount of sugar by half.
350 g sugar
50 g of fresh yeast;
850 - 900 g of wheat flour;
400 ml. baked milk (warm);
180 - 200 g of butter (softened);
1 teaspoon of salt (without a slide);
A glass of raisins;
A glass of dried apricots.
Glaze:
2 protein + 200 g. Icing sugar + 1 tbsp. a spoonful of lemon juice.
Since the Alexandria dough is prepared using raw yeast, it is necessary to insist it for 8 to 12 hours. The dough is prepared on a dough, which is kneaded on baked milk, eggs, yeast, sugar and without adding flour. Prepare all the ingredients in advance so that they are at room temperature (especially oil). It is most convenient to knead the dough for the night and continue cooking in the morning.
In a separate cup, slightly heat the baked milk and dissolve the raw yeast in it.
In another cup, to knead the dough, break 4 eggs, and divide two into squirrels and yolks. Put the proteins in the refrigerator, we will need them for the preparation of the glaze. Pour sugar into the eggs and mix the mass with a whisk, beat until sugar dissolves.
Add softened butter to the eggs and mix it in the egg mass. If your butter is not soft enough, you can simply crush it into small pieces with a knife.
Then pour the milk with yeast into a batch cup and beat with a whisk. Beating the dough until a homogeneous consistency makes no sense, just mix enough. Cover the cup with dough with cellophane or cling film and leave to insist, at room temperature, overnight (you can leave the cup on the kitchen table).
During this time, the dough in the cup rises and falls again. In it you will see two layers; the first will look like an oil cap, and the second consists of small bubbles - this means that the dough is already active for further work.
Prepare the selected dried fruits in advance (I have raisins and dried apricots). Rinse the dried fruits in warm water, dry them with a paper towel and chop into small pieces if necessary with a knife. Transfer the filling into a cup with dough, salt and begin to introduce the flour in small portions. You can knead the dough first with a large spoon, and then with your hands greased with vegetable oil. The finished dough is viscous and sticky, no need to weight it with flour. My dough took in 870, it can take a little more or less from you, so the dough is kneading with your hands, so you can better feel its consistency.
Transfer the finished Alexandrian dough to a large (oiled) pan. Cover the container with cellophane and put it in a warm place for lifting for 1.5 - 2 hours, it should increase in size by at least three times. I always insist on the dough in the oven.
As you can see, the dough rises very well and try not to go far from it, otherwise it may run away (like mine).
Next, grease your hands with vegetable oil, separate the dough in small portions and put in prepared molds. I have paper and metal shapes of different sizes. Fill the molds by about 2/3, but not more than half - this will be enough for lifting and further baking.
Remove the forms with the dough in a warm place for another 1 - 1.5 hours. I advise you to put them in the oven or microwave, but be sure to put a cup or glass with warm water. Moisture is needed so that Easter cakes, during proofing, will not wind up and become crusty. The rising dough should not reach the edge of the form, it is desirable that there is free space of about 2 cm.
Preheat the oven to 160 - 170 degrees.
Put the cakes in the preheated oven. The baking time of all varies greatly, it all depends on the oven itself and the size of the molds. Bake Easter cakes to a dry toothpick and a pleasant golden (ruddy) color. Many housewives take from 30 to 50 minutes, I baked for 30 minutes and my cakes were completely baked.
While the cakes from the Alexandria dough are cooling, prepare the icing. To prepare the glaze, remove the deposited proteins from the refrigerator and beat them, using a mixer, with powdered sugar. Then add a spoonful of lemon juice and continue whisking for another minute. This glaze will not turn out very stable, it will drain a little. If you need a stable and strong glaze, then add more powdered sugar and reduce the amount of lemon juice to 1 teaspoon.
Use a spoon to cover the Easter cakes with icing so that it drains a little from the edges.
For tall cakes, I decided to make the icing more liquid and added another 1 tsp of lemon juice. Now the icing flows even more appetizing along the walls of Easter cakes.
Sprinkle the finished cakes on top with decorative decoration, let the icing dry and the cakes themselves are infused. I did not wait until the Easter cakes were fully infused, and cut one to show you how the baked Easter cake is made. As you can see, he was completely baked, rose well, is tight enough and does not crumble.
Easter is soon a bright holiday, so I want to show you how to make the Alexandrian dough for Easter cakes step by step so that it turns out delicious. Their taste reminds me very much of those that come from childhood, which my grandmother baked for a long time, so it is quite possible that you will like them.
I can tell you for sure that the Alexandrian dough for Easter cakes is just a bomb; you definitely need to try them. When I knead the dough, I immediately like to try a little raw, to understand whether I like it or not, then I immediately realized that this is what I wanted.
I have a recipe for the Alexandrian test for Easter cake with a photo, so that each hostess can clearly see the whole process and easily be able to repeat it. Even if you have never baked cakes, I advise you to try this option, because there are no difficulties in it.
As a result, I got 5 of the most delicious Easter cakes, each weighing about 300 grams. I specifically made them not very large, since small ones are much more convenient to eat. If this amount is not enough for you, then double the serving, simply multiplying all the products by 2. I know the little women who bake a whole liter of milk, but for us it is a lot, so I made only 5 pieces.
Below I will tell you in detail the recipe for how to bake Easter cake for Easter so that it is really soft and tasty. I also advise you to look, simple, according to a different recipe, with less oil.
Opara:
Dough:
So, the recipe for the Alexandrian dough for Easter cakes I start with the preparation of dough. I heat the baked milk to a warm state, but not higher than 40 degrees and add pressed yeast to it.
I mix until the yeast is completely dissolved in milk.
Next, I drive eggs into a separate container, add sugar and yolk. Beat them with a mixer for literally 2 minutes, until fluffy foam there is no need to beat.
Next, pour the milk into the egg mixture and add the chopped butter. In my opinion, it is more convenient that the oil is not very hard, and at least 30 minutes to get it out of the refrigerator.
With a whisk or spatula I mix everything thoroughly. If small pieces of oil remain, it’s okay, so be it. Now I cover the dough with cling film or a towel and put it in a warm place, I have it near the battery. I finished this process at 11 a.m. In general, the sponge is often left for the night, but I did not want it to stand for so long, so I did everything in the daytime.
After 5 hours, or more precisely, at 16 o’clock I continued to make a recipe for the Alexander test for Easter cakes. Immediately add salt, vanilla sugar, cognac or liquor, raisins and dates. I immediately added only raisins, but it seemed to me not enough, and then threw chopped dates as well. Do not forget to pre-soak and rinse the raisins.
When I start mixing, a huge number of bubbles are formed, which means that our dough is done correctly.
Pour the last flour. It took me exactly 600 grams, but I need to add it to several approaches. For convenience, I poured 200 grams, and knead the dough with a spatula.
As a result, the dough is not liquid, but not thick. You don’t need to knead it with your hands and pour more flour, it is also not necessary. It does not run off the shoulder blade. Now I cover it with cling film or a towel and put it on for another hour - one and a half in a warm place.
As a result, it will rise perfectly and can be distributed by tins.
I have paper molds for Easter cakes, but you can also take silicone or metal ones. Oil should only be lubricated with metal. Therefore, in 250 ml molds I spread the dough, filling them about half.
And again I cover them with a towel and give another hour to come. After which, they still rose and you can send them to bake.
Now about how to bake Easter cakes. I turn on the oven 180 degrees. I put the Easter cakes on a baking sheet and as soon as the oven has warmed up, I set their oven for about 30 minutes. But then look in the oven, after 25 minutes I checked with a toothpick for readiness, piercing them in the center. These are such ruddy they turned out for me, after the oven I take them out and leave to cool completely.
But what they turn out in the context. Next time I’ll put more raisins and add more candied fruits. And how to make decoration of Easter cakes and icing I will show next time.
So I made the Alexandrian dough for Easter cakes step by step and the baking as a result pleased with the taste, so be sure to mark this recipe for myself so as not to forget it and still use it if necessary. I hope he comes in handy. Happy holiday and bon appetit!
Soon a bright Easter holiday and for a long time there is a tradition of baking Easter cakes for Easter. And although I have a recipe tested by time, but still sometimes I want to cook something new. Last year I baked cakes without yeast, a recipe. But the daughter decided to try the Alexandrian dough for Easter cakes.
She was attracted not only by the name, but also by the promise that it was just a bomb, not a recipe. The bomb is not a bomb, but her Easter cakes really turned out to be delicious, my feedback on this recipe is the most positive. I decided this year to bake Easter cakes from this test.
By the way, our family recipe has similarities with the Alexandrian test in the composition of the ingredients, but the cooking method is very different.
When my mother taught me how to bake Easter cakes, she always said that the dough for Easter cakes "loves hands." What does this mean? The fact that it must be very well kneaded, but to do this is not easy. The dough is rich, heavy and had to make some efforts for this.
When I read the recipe for the Alexandrian dough, the distinguishing feature of it was that you didn’t have to knead it for a long time, and the dough was done in a completely different way. As the daughter said, after she baked Easter cakes - the recipe is really a bomb, they didn’t deceive - and it’s not difficult to prepare and everything turned out the first time.
The only way to do this I will tell you, but step by step photos, alas, will not. The daughter took a photo only with ready-made Easter cakes. But the recipe, in my opinion, is not complicated, I think everything will be clear to you.
Ingredients:
Step-by-step recipe description:
It doesn’t matter whether you will bake Easter cakes or according to your family recipe, there are traditions that the housewives have observed since ancient years. 
These were the traditions, maybe there are some in your family, or maybe you can take something into account.
In conclusion, I propose to see the form on how to prepare protein glaze.
If you've never baked Easter pastries, try the Alexandrian dough for Easter cakes. Do not be afraid, you will definitely succeed, and the smell of vanilla, muffin, decoration gives some special atmosphere. Enjoy your holiday worries, love and kindness.
Elena Kasatova. See you by the fireplace.
