Natalia Polt
Quote: Ingrida

Good day everyone! Yesterday I baked Easter cakes according to this recipe. Everything worked out great. The output of the finished product is 3168 grams. The aroma is breathtaking! I think the taste too.
Thank you Natalia for such a simple but wonderful recipe.
Thank you, Inga, it's very good that we measured the yield. These numbers are very important.
Lizaus
Happy Easter everyone! Peace, goodness, prosperity to ALL!
I baked Easter according to this recipe. First time! I didn't think that everything would work out the first time, I didn't do rehearsals like girls, it took too long to decide on the recipe. Girls!!!!!!!!! It is something! Such a yummy I thought before that the cakes were impregnated with something for such a taste, but it turns out that this is a fermentation process ... In short, THANK YOU VERY MUCH for the recipe! Did half the portion and two kinds.
Kulich of Alexandria
Kulich of Alexandria
Ramada
Hello! Christ is Risen! I baked a cake according to your recipe and it turned out exactly as I wanted it - wet, fragrant, good crumb, small holes! I used candied fruits - cranberries, cherries, raisins, orange peel and pear. Instead of brandy, there was a tincture of red currant. He went up very well. The dough stood for 8 hours, then kneaded, the dough grew right before our eyes. defended 1 hour 40 minutes. Hazel approx. hours. Three Easter cakes came out, each more than 1 kg. But I will say that I did not have baked milk, I added the usual village. It turned out great! Everyone to whom I handed out cakes appreciated the taste and aroma! Thank you! Your recipe will be a favorite!Kulich of Alexandria
Ramada
Kulich of Alexandria
VVB_UA_NIK
I want to thank you for the recipe. My mother is 75 years old, she said that in all her life she had tasted such delicious Easter for the first time. I bake a new recipe every year to find the perfect one. Now my search has stopped. Thank you!
VVB_UA_NIK
Yes, I used dried lemons infused with brandy instead of candied fruits.
olbabich
Thank you very much for the recipe! I have been baking such cakes for the third year already and they always turn out great! There are a lot of pastries on such a holiday, but these cakes are sold out instantly, everything in them is in moderation, both sweetness and moisture. Minimum effort (compared to other cake recipes), but the best result! Highly recommend!
Kulich of Alexandria
butska
Thank you very much!!!!!!!! For a wonderful recipe. I have been doing it for the second year, the dough rises quickly. Delicious !!!!!!!!!!!! And they are eaten very quickly
Kirks
And how long does it take to knead the dough for this cake?
Kirks
Thanks for the recipe, delicious Easter cakes are made easily. I'll put more sugar for my taste.Kulich of AlexandriaKulich of Alexandria
sonai
Natalia, thanks for the delicious and absolutely not troublesome cake. I baked a week ago. The cake remained juicy all week. Relatives appreciated. Ask to bake for Easter. THANK YOU.
Barbales
Can you please tell me if it is possible to replace candied fruits with almonds in this recipe - my son does not eat them
sonai
Evgeniya, they don't eat candied fruits here. Nobody likes. Baked cake with raisins and dried apricots. Add nuts to the baked goods they will not spoil.
Antoksik
Please tell me, at the beginning it was mentioned that the shape of the side should not be lubricated ... but only the bottom? And it comes out well then? Thank you in advance ))))))
qjl
Antoksik, I advise you to send inside with parchment (baking paper). The most interesting was how they would come out of the forms. I just baked, I did not grease the sides of the molds, but only sent the bottom with paper, as a result, 3 Easter cakes in which the caps were slightly wrapped over the edge of the form, only the caps came off (I tried to shake them out of the molds intensively), and the forms in which the edge of the cap did not "fit" to I tore off the top with a knife along the edge of the form and only in this way I managed to take them out. Wiping with a towel soaked in cold water did not give positive results. For myself, I concluded: I will cover the sides of the forms. I forgot to point out that my forms are factory-made round, such as those for baking bread with a brick.
orhidea
Oh, girls, I did some business. I put the dough and I had to leave for another city, returned after 27! Hours.
I don’t know what will happen. I decided to replace. take a chance. I'm waiting for when to rise or not to rise. Girls pro, tell me there is a chance of a good outcome?
qjl
orhidea, yes this is definitely a question for the pros. Have you already baked? Share your experience with us. The Easter cakes, despite the fact that they were badly shaken out of the mold, turned out to be airy and tasty. Thanks to the author for a wonderful recipe. Girls-forumchanki with a holiday 🔗
orhidea
Thank God everything worked out !!! It took 3 hours to rise and the yeast was of course dry. Delicious soft airy. So the dough didn't die. Of course it smelled strongly sour. But how cold. the smell is gone.
orhidea
Kulich of Alexandria
qjl
orhidea, baked beautiful Easter cakes. My dough stood for only 4 hours, stood for 1 hour, they fit so well and everything worked out too.
mila61
Kulich of Alexandria

I bake my third year, super recipe
orhidea
Mila than covered on top?
mila61
Angela's recipe (from another forum)

Caramel: I take 200 grams of Korovka sweets or milk toffee (not fruit), 40 g of oil drain., 1-2 tbsp. l sugar, milk 1/4 cup. I warm everything up in the microwave (or in a water bath) until the sweets are completely melted, mix thoroughly and water the cakes, pies, charlottes. etc.
I often use this icing on any baked goods, I even season ice cream with this caramel. delicious.


Very tasty
Irina1607
This year I also decided to try this cake. It tastes delicious, but it's kind of very heavy and the dough is kind of hammered, but I like airy.
Here is a cutaway piece
Kulich of Alexandria
Antoksik
qjl, Ksenia, thanks for the answer))) Yes, I did just that - I smeared the bottom with a mixture, and laid the sides with parchment. They flew like a cannon))))
The recipe is wonderful, Many thanks to the author. I'm trying to upload a photo, I'm new to this business!))))
Antoksik
here is my joy)))) Kulich of Alexandria
svetlana)))
Girls, there is no need to boil milk, and the dough does not acidify, otherwise I have no luck with myasoyedovka. How many Easter cakes come out of this test?
OleSynia
I started a dough last night. At 12-00 at night. I just put it on the table. At 3-00 o'clock in the morning .... slightly rose. I put the pot back in the oven ... no heat and no light bulb. By 7-00 in the morning everything was excellent ... and then I remember ... that I forgot to cut the butter. It remained in the refrigerator. I slightly thawed it in a micron (not before kindling, it just became soft) ... and added it to the dough. And then all the remaining ingredients.
I did double the quota for a liter of milk.

Immediately laid out in paper forms. We parted exactly one hour. In an oven with a light bulb at a temperature of 30 °.
I baked for 45 minutes. But my tops are always on fire .... even though I put wet parchment paper after 30 minutes.

We went up well. But I don’t like it when the dough crawls out of the mold. I like it when exactly or a day is missing. Then all the sprinkling and icing does not stain the sides of the cakes.
I'll show you later. When I decorate tomorrow. Now they are dark-haired ... neochenb looks beautiful.

From my volume of 1 liter of milk .... 12 large paper forms turned out.

Albina
I'm in shock. I want to bake almost all the recipes for cakes. I just came across this one - an interesting recipe 🔗 It seems that I have already decided on the recipes, but I will take them to my bookmarks.
Reset
Quote: Irina1607
This year I also decided to try this cake. It tastes delicious, but it's kind of very heavy and the dough is kind of hammered, but I like airy.
And I, on the contrary, are too light. I want to achieve more cunning. There was a slight aroma of yeast, in my opinion so normal, but my husband does not like it.
Made for 1/3 servings. Protein glaze + powder lay down transparently. Baked in paper tins. Here is a photo of the latter, already stripped:
Kulich of Alexandria
Kulich of Alexandria
Petrovna
Well, put the dough. The first time I will bake such a cake, every year in search of the best recipe. Maybe this one will be like that. I'm worried because I don't know how it will turn out. 1/3 took the norm, there are not enough eaters. Then I will report back.
svetlana)))
Girls, 75 grams of yeast is not a lot?
Galinka77
Quote: svetlana)))
Girls, 75 grams of yeast is not a lot?


Posted Friday, Apr 29, 2016 11:31 AM

No, not much. Many sites say so. I have just tasted such a cake, brought to work by a colleague using this recipe. I really liked it. I'll put it myself today.And sooooo hope it will be delicious.
Petrovna
Everything worked out for me. After kneading, the molds stood for 2 hours, the dough rose slowly, all the same it was cool in the kitchen. As a result, there are 3 Easter cakes, one medium and two small, very pretty and even, the roof is not cracked. They stand cooling down and exude a crazy aroma I will decorate in the evening, well, and try only on Sunday, although I really want to see what turned out right now
svetlana)))
I really hope that it will not smell like yeast, although given half a kilo of sugar it may not be much


Added Saturday 30 Apr 2016 02:50 AM

You can bake it with ordinary milk, but today I put a dough on baked milk (I love baked milk)
Galinka77
Oh, my dough didn't rise at all during the night. Does it rise strongly? Horror.......
svetlana)))
Quote: Galinka77
Oh, my dough didn't rise at all during the night. Does it rise strongly? Horror.......
I have the same thing, butter floats in pieces, and what should I do?
Petrovna
The girls take the liberty of advising. Continue to add everything else according to the recipe, knead the dough and arrange in the shapes. Do everything as written in the recipe and everything will work out.
Galinka77
I could not get. I tried new yeast, maybe they are to blame, they fit very badly. It's a pity, very ... Or am I like that
svetlana)))
Quote: Petrovna
The girls take the liberty of advising. Continue to add everything else according to the recipe, knead the dough and arrange in the shapes. Do everything as written in the recipe and everything will work out.
Thank you Natalia! I left everything in a bucket, let it fit well, I mix it well and then in the forms, the girls write recipes, even if they indicate what kind of flour they are kneading, the flour is different for everyone.
svetlana)))
the cakes turned out delicious, but they probably also need to lie down for a day
IraAya
Thank you very much for the wonderful recipe !!! Only one name has already bribed me)))) We have a surname Aleksandrovskie, and here are Alexandrian Easter cakes)))))) Well, the recipe is completely without problems. Although my mom looked suspiciously at the dough without flour ... I made half of the norm to knead the dough in the bread maker. For there is neither time nor energy to knead with your hands. I kneaded everything perfectly with HP, all I had to do was put it in the molds and put it in the oven for proofing. For 1.5 hours the Easter cakes have tripled. And I was greedy and put a lot of dough in the mold, so when baking my cakes turned into "mushrooms")))) If you want to do this on purpose and it won't work)))) At the festive meal, I took a sample and was very, very pleased! Soft, tender and very tasty !!!! I will now bake them next year as well. For the third year I have baked the Royal Bummer. But I needed a recipe to bake cakes in tins in the oven. And the bummer in the oven turns out to be dry. Therefore, I will have Alexandria cakes specially for baking in the oven for gifts to my family. Thanks again !!!!
mila61
For three years now I have been baking Easter cake according to this recipe, super

Kulich of Alexandria
kirpochka
Easter cakes are delicious! She baked for the first time last year (forgot to report). This year I will bake again)
Kulich of Alexandria
lisa567
I ask for advice !!! I always bake with dry yeast. I didn't bake with the living. This is the first time. Baked in a bread maker. First I put dough for the night. Then the sweet bread mode, it lasts 3 hours. Did the conversion to 350 grams of flour 18 grams. yeast. The baked kulich had a persistent smell of yeast, which was also reflected in the taste. What's wrong?
Natalisha
Olesya, lisa567, your dough has stopped. The dough fermented all night, and then another mode of dough for 3 hours. It is necessary to knead on the fast mode, for example, I have a pizza mode. Immediately disassemble into molds, proof for 1-1.5 hours and bake.
lisa567
3 hours sweet baking mode - kneading, proofing and 1 hour baking.
Yu
Also this year I want to try this recipe))) Then I will report
svetlana)))
EGGS WHAT CATEGORY TO TAKE?
Barbales
svetlana))), the first is just right (they are about 60 grams)

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