Alexandria dough for Easter cakes

Alexandria dough for Easter cakes is one of the most delicious. It always rises and the cakes turn out simply delicious. It is mixed in the evening and you can start baking in the morning. This pliable dough can be kneaded according to the 8 recipes we have collected.

Alexandria Easter cake dough with baked milk

This dough will appeal to those who love the aroma of baked milk. Easter cakes made from Alexandrian dough with baked milk are considered the richest in taste and aroma.

1. 
   Alexandria dough for Easter cakes is easy to prepare. In a bowl, mix eggs, yolk and sugar until smooth.
2. 
   Heat the baked milk and dilute the yeast in it, mix with beaten eggs.Melt the butter over low heat, cool and add to the yeast mixture.
3. 
   Cover the bowl with cling film and leave overnight. After 12 hours the dough will look like in the photo.
4. 
   In the morning, add sifted flour, vanillin, salt and raisins to a bowl, stir.
5. 
   Cover the dough and place in a warm place for 1.5 hours.
6. 
   When the dough has risen, fill 1/3 of the baking pan with it.
7. 
   Leave the molds with the dough for an hour and a half in a warm place, the dough will grow a little more during this time.
8. 
   Bake the cakes in the oven at 180 degrees for 40-50 minutes until beautifully golden brown. Decorate the cooled Easter cakes to your liking.

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Bon appetit!

Alexandria dough for Easter cake with dry yeast

Alexandria dough has a very simple and convenient preparation technology. The cakes turn out perfect: soft, rosy and fragrant. In the recipe, the recipe for preparing Alexandria dough is described step by step.

Cooking time: 15 hours.

Cooking time: 150 min.

Servings: 16.

Ingredients:

• Wheat flour – 1.5 kg.
• Sugar – 0.5 kg.
• Milk – 0.5 l.
• Chicken eggs – 6 pcs.
• Dry yeast – 15 gr.
• Raisins – 150 gr.
• Butter – 300 gr.
• Vanilla sugar – 20 gr.

Cooking process:

1. First you need to prepare the dough. Break the eggs into a bowl, add softened butter, add sugar and mix the ingredients well. Add yeast to warm milk, stir and add the resulting mass to the beaten eggs, mix. Cover the bowl with the dough with a towel and leave for 10-12 hours in a warm place.

2. After this, add sifted flour and vanilla sugar to the dough. Knead a homogeneous dough, leave it to proof for 2 hours in a warm place.

3. Then add raisins and stir.

4.Place the dough in greased pans and leave them for 20-30 minutes.

5. Bake Easter cakes at 180-190 degrees for 50-60 minutes. Cool the finished cakes completely, decorate with icing and confectionery sprinkles.

Bon appetit!

How to prepare Easter cake dough for 1 liter of milk?

All preparations for Easter are accompanied by the magnificent aroma of lush baked goods. We suggest you prepare Alexandrian dough for 1 liter of milk. It is mixed using long-term fermentation technology and rises well.

Cooking time: 15 hours.

Cooking time: 90 min.

Servings: 10-12.

Ingredients:

• Baked milk – 1 l.
• Sugar – 1 kg.
• Butter – 500 gr.
• Pressed yeast – 150 gr.
• Chicken eggs – 10 pcs.
• Flour – 2-2.5 kg.
• Salt – 1 tsp.
• Cognac – 2 tbsp.
• Raisins – 200 gr.

Cooking process:

1. Beat eggs with sugar until smooth. Add softened butter to them, stir.

2. Crumble the yeast into warm milk, mix with the egg mixture and leave the dough in a warm place for 8-12 hours.

3. After this, add salt, raisins, cognac and sifted flour to the dough. Knead the dough.

4. Leave the dough for 1-1.5 hours in a warm place so that it rises.

5. Then spread the dough into greased pans. Leave the forms with the dough in the body for half an hour, after which you can proceed to baking. Easter cakes should be baked at 180 degrees for 30-40 minutes.

Bon appetit!

Alexandria Easter cake dough in a bread machine with 500 ml milk

Alexandria Easter cake dough in a bread machine with 500 ml of milk is prepared quite simply, because all that is required of the cook is to correctly calculate the amount of all components and finally wait for the tasting of the porous and soft Easter treat.

Cooking time – 3 hours

Cooking time - 10 min.

Portions – 20.

Ingredients:

• Milk – 500 ml.
• Butter – 200 gr.
• Granulated sugar – 250 gr.
• Vanillin – 4 gr.
• Flour – 1-1.25 kg.
• Eggs – 5 pcs.
• Salt – ¾ tsp.
• Instant dry yeast – 5 tsp.
• Raisins - to taste.
• Candied fruits - to taste.

For the glaze:

• Egg whites – 2 pcs.
• Powdered sugar – 200-250 gr.

Cooking process:

Step 1. Break the eggs into the oven bowl and pierce the yolks with a toothpick.

Step 2. Heat the milk until warm in a microwave oven or in a water bath and pour it in next.

Step 3. Melt the butter (but do not let it boil) and pour it into the rest of the ingredients.

Step 4. Add granulated sugar, vanillin and mix.

Step 5. Separately sift the flour and pour it into a bowl, make a well in the center and add yeast.

Step 6. Pour salt into a corner and run the equipment: “Sweet bread” / “Basic bread” program, crust – light, weight – about 2.5 kilograms.

Step 7. At the same time, steam the dried fruits in boiling water. If necessary, scrape the flour off the walls and, at the signal, add candied fruits and squeezed raisins.

Step 8. At the end of the program, take out the cake and wait another 5-10 minutes, then carefully remove the confectionery product. Cool for half an hour and cover with a glaze of whipped egg whites and ground granulated sugar. Cook and enjoy not only the result, but also the process!

Bon appetit!

Delicious Alexandrian Easter cake dough with cream

Adding cream to the Alexandrian dough makes it even more tender and allows you to preserve the freshness of the baked goods for a long time. Cream must be natural and not of plant origin.

Cooking time: 13 hours.

Cooking time: 80 min.

Servings: 8-10.

Ingredients:

• Cream – 1.5 tbsp.
• Flour – 5-6 tbsp.
• Fresh yeast – 50 gr.
• Sugar – 1.5 tbsp.
• Chicken eggs – 6 pcs.
• Vanilla sugar – 2 tsp.
• Salt – 1 pinch.
• Butter – 150 gr.
• Vegetable oil – 2 tbsp.
• Cognac – 1 tbsp.
• Raisins – 150 gr.
• Citric acid – 1 pinch.

Cooking process:

1. Pour the cream into a saucepan and bring to a boil. Remove the butter from the refrigerator in advance.

2. As soon as the cream boils, remove the pan from the stove and add 1 tablespoon of flour, stir quickly.

3. Next, add 2 tablespoons of sugar and yeast, stir. Leave the dough for 8-12 hours in a warm place.

4. Separate the whites from the yolks. Beat the yolks with sugar until the mixture turns white. Beat the whites separately with a pinch of salt.

5. Next, add the whipped yolks to the dough.

6. The next step is to mix softened butter into the dough, then vegetable oil and cognac.

7. After this, add the whipped whites, mix the ingredients with gentle, slow movements.

8. Add the sifted flour and knead the dough. And finally add raisins.

9. Divide the dough into greased pans and leave it in a warm place for 40-60 minutes until puffed.

10. When the dough has increased in volume, place the molds in the oven and bake at 200 degrees for 40-60 minutes. Cool the baked goods and decorate with glaze.

Bon appetit!

How to bake a delicious Alexandrian Easter cake with cognac?

Amazing baked goods that will delight your loved ones and serve as a decoration for your holiday feast. Adding noble alcohol to the dough will make the aroma of baked goods even more subtle and refined.

Cooking time: 15 hours.

Cooking time: 90 min.

Servings: 18.

Ingredients:

• Flour – 2.3 kg.
• Fresh yeast – 150 gr.
• Sugar – 1 kg.
• Chicken eggs – 10 pcs.
• Egg yolks – 3 pcs.
• Baked milk – 1 l.
• Butter – 500 gr.
• Salt – 1 tsp.
• Cognac – 20 ml.
• Cardamom – 10 pcs.
• Candied fruits – 100 gr.
• Raisins – 100 gr.
• Vanilla sugar – 15 gr.
• Powdered sugar – 4 tbsp.
• Vegetable oil – 20 ml.

Cooking process:

1. Add yeast, a little flour and sugar to the baked milk. Beat the eggs and yolks separately, then add them to the yeast mixture. Add melted and cooled butter. Leave the dough for 12 hours.

2. Pour hot water over raisins and candied fruits.

3. Dry the dried fruits and mix them with a small amount of flour.

4. After 12 hours, add vanilla sugar, salt and cognac to the dough.

5. Sift the flour through a fine sieve and begin kneading the dough.

6. After this, add raisins and candied fruits, stir.

7. Grind the cardamom in a mortar. Add the spice to the dough, mix and leave it in a warm place for 1-1.5 hours.

8. After this, divide the dough into molds. The molds should be filled to 1/3 of their volume, leave them for another half hour so that the dough rises almost to the brim.

9. Bake the cakes in the oven at 180 degrees for 40-60 minutes. Before serving, let the baked goods cool completely and decorate to your liking.

Bon appetit!

Butter dough with baked milk for Easter cakes

You definitely haven’t tried Easter cakes that are tastier than those made from Alexandria dough. The dough is kneaded using a certain technology and does not need to be kneaded for a long time. In general, all its delights cannot be described in words, you need to try it.

Cooking time: 15 hours.

Cooking time: 90 min.

Servings: 12.

Ingredients:

• Baked milk – 1 l.
• Sugar – 1 kg.
• Butter – 500 gr.
• Chicken eggs – 10 pcs.
• Yolks – 3 pcs.
• Fresh yeast – 150 gr.
• Flour – 2.5 kg.
• Salt – 1 tsp.
• Raisins – 200 gr.
• Vanilla sugar – 2-3 sachets.
• Cognac – 2 tbsp.

Cooking process:

1. Lightly beat eggs, yolks and sugar in a bowl. Cut the softened butter into pieces and add to the egg mixture. Dissolve yeast in warm baked milk and mix with egg mixture. Leave the dough for 12 hours in a warm place.

2. Scald the raisins with boiling water, wash and dry. Add salt, sifted flour, raisins, vanilla sugar to the dough and knead the dough.

3. Leave the dough to proof in a warm place for 1.5-2 hours.

4. After this, fill the molds 1/3 full with the risen dough. Leave the molds with the dough for another 1.5-2 hours to rise.

5. Bake Easter cakes in the oven at 180 degrees for 40-50 minutes. Cool the baked goods completely and decorate as desired.

Bon appetit!

Lush Easter cake with raisins on Alexandrian dough

Alexandria dough differs from any other yeast dough in that the dough is left to rest for 8 to 12 hours. The Easter cakes turn out soft, fluffy, with the aroma of baked milk.

Cooking time: 15 hours.

Cooking time: 80 min.

Servings: 12.

Ingredients:

• Baked milk – 1 l.
• Butter – 500 gr.
• Sugar – 1 kg.
• Flour – 2.5 kg.
• Live yeast – 150 gr.
• Chicken eggs – 10 pcs.
• Yolks – 2-3 pcs.
• Cognac – 2 tbsp.
• Salt – 1 tsp.
• Vanillin – 2-3 gr.
• Raisins – 200 gr.

Cooking process:

1. Pour boiling water over the raisins, then wash and dry.

2. Crumble the yeast into warm baked milk. Separately, beat the yolks, eggs and sugar, add them to the dough.

3. Next, add softened butter to the dough and mix well. Leave the dough in a warm place for 8-12 hours.

4. After the allotted time, add salt, vanillin and cognac to the dough, stir.

5. Then add the sifted flour in several additions and knead the dough.

6. At the end, add raisins and stir.

7.Grease a bowl with oil, place the dough in it and leave it in a warm place for 1.5-2 hours to proof.

8. Next, distribute the dough among the molds, filling them 1/3 full. Leave the dough for 30-40 minutes for the dough to rise again.

9. Then bake the cakes in the oven at 180 degrees for 40-60 minutes. Cool the beautiful golden brown pastries and decorate them to your liking.

Bon appetit!