Easter cake of Alexandria

I took fresh "Lux".

I treated my acquaintances with a cake, I say let it brew until Sunday, otherwise it smells of yeast, not even half an hour has passed, calls and says, the cake is very tasty, we ate it, well, to your health))

Decorated)

Decorated)

The beauty!

This is from a full portion - 11 pcs. The recipe is very simple and quick: 5 minutes in the evening and 15 in the morning. Thanks for the recipe

Girls, my Easter cakes are now standing for an hour of proofing already, have almost doubled. Wait yet or bother to set? How to check whether the proofing is already sufficient or still to stand?


Something seems to me that I will get mushrooms

Hello everyone! Oh, and for a long time I chose what recipe to bake Easter cakes! Namely, 2 weeks))) Directly settled on this forum If you consider that these are generally my first cakes, and the oven Lysva is old.
I haven't figured out the pictures yet, because I just registered. I want to say a huge thank you for the recipe and for all the comments! Everything worked out Did 2/5 of the recipe, 4 medium Easter cakes. Perhaps it was necessary to put less dough in the molds, mushrooms turned out, but these are such trifles! My ruddy handsome men are standing still!

I didn’t understand anything with the photos, sorry! Like I read everything, tried to portray something and nothing!








It seems to have worked!

Made 2/5 of the recipe, 4 medium cakes. Perhaps it was necessary to put less dough in the molds, mushrooms turned out, but these are such trifles! My ruddy handsome men are standing still!

Curvy handsome!

This is from a full portion - 11 pcs.

Victoria, how many grams of dough were put into the molds?




I have nothing to photograph, I handed everything out, there are three Easter cakes for different recipes, but I will definitely repeat))

Curvy handsome!

Thank you so much! They are prettier for me than everyone else, because the first pancake is not lumpy at all!

A little shaggy))), but already in a hurry.

A little shaggy))), but already in a hurry.

I remember my first Easter cakes, it was something heavy that did not rise, you have excellent Easter cakes!

Victoria, how many grams of dough were put into the molds?

By eye on a third of the molds

I remember my first cakes, it was something heavy that did not rise, you have excellent cakes!

Thank you thank you thank you!

This year I again baked Easter cakes according to this recipe !!! They are so delicious !!!

True, for some reason the big hat did not work (((But this did not affect the taste in any way!
Happy Easter everyone!

[Nataliya]

Nataliya, kirpochka, for some reason, I also didn't have a big hat.

So I finally crawled to the topic to report.
This year I baked 3 recipes for paskas, and one of the recipes was Alexandria Easter cake.
This recipe has long been in my notes, forgotten. Only with me it goes under the name of Alexandria baking dough.
This year I decided to try it, and if you like it, then post the recipe on our forum. And what my surprise was that we have had this recipe for a long time, it's good that I checked it in the search. Only my proportions are written twice as much.
I liked the recipe for its simplicity and speed of preparation. Spend a little time on dough, and quite a bit on kneading. Even though you have to spend a whole day ... the perfect recipe for workers !!!
The first paste was cut immediately on Thursday, only slightly cooled. It seemed that it turned out to be lumps and gave off yeast. But having cut it already today, the taste and structure of the dough has completely changed.The dough is very rich, tasty, a bit heavy, but at the same time fluffy and sweet.

Delicious Easter cake. Worthy of attention. Three types of baked, this one is no worse than popular recipes.

Now I baked cakes in two rounds according to this recipe. for the first time, the dough, when kneading, seemed quite watery - I added 3 tablespoons of flour. Easter cakes rose in forms with a good dome. And then I reread that no flour should be added to the dough. Well, I didn't add flour to the second run. While I was laying it out according to the forms, I was exhausted - the dough sticks, despite my greased hands, so that the kolobashka cannot even be molded: I spanked it in my palms and laid it down. The cakes were baked in a warm oven, and when I increased the degrees for baking, the dome was opal - it turned out to be a flat roof with dents. Very sorry. It seems to me that the dough is thin - because of this. While they ate little Easter cakes - so generally, sheer disappointment. Dry, nostril dough, too airy. I'm at a loss. Last year I liked these cakes the most. One hope is that in large forms the cakes will not be so dry. Although I did not overexpose them when baking.

Girls, a question for those who baked this recipe.
Did you heat the oil before adding it to the liquid mixture?
I just baked this recipe while looking at my notebook. And I have it written there that the butter is simply cut into small pieces into warm milk. I did just that, cut the soft butter into pieces.
And now I am carefully re-reading the recipe in the subject, Natalya writes that you can melt the butter in the micron.
It's just that during the proofing of the dough, the butter did not completely disperse, and it floated in pieces until the very addition of flour. And it bothered me all the time. Moreover, the kitchen was cool, the day was cold. I had to put the bowl in the oven, and sometimes warm it up.
But I did not observe a rapid rise in dough.
Next time you should try to slightly melt the butter.

cut the soft butter into pieces.

I did that too. Also, the butter did not disperse in the dough, but after adding flour and kneading, the dough was homogeneous .. At night it was not very warm in the kitchen (I put the dough for the night), and in the morning I turned on the heating and it was about 27-28 T.

[Nataliya]

Nataliya, thanks for the answer. So I didn't melt the butter alone. Now I understand. I also have butter then, when kneading, it immediately intervened well. Just a little confused by the dough itself, if you can call it that without flour, with floating pieces of butter.

And I warmed up the oil a little in the microwave, put the dough overnight in the oven with the light on. In the morning I kneaded the dough in a bread maker. But I added a couple more spoons of vegetable oil, because if I kneaded it myself, then I would grease my hands with this oil.




Dough in the morning.

[Tatyana]

Tatyana, what a splendid dough turned out.
And HP pulled such a volume of dough. My HP Kenwood, although it is designed for 1 kg of dough kneading, I did not dare to knead in it. And kneaded the dough in a stationary mixer.

Tatyana, what a splendid dough it turned out.
And HP pulled such a volume of dough. My HP Kenwood, although it is designed for 1 kg of dough kneading, I did not dare to knead in it. And kneaded the dough in a stationary mixer.

Yes, I myself did not expect that the dough would be so funny)))
I took 2/5 of this recipe, just for 4 medium Easter cakes, so the hp coped easily.

I see, I thought it was a full serving. That's why I was surprised.

No, we have few eaters! Yes, and I'm not particularly friends with the dough, I baked cakes for the first time, so I would not have swung at such a volume)))

Today I will put the dough, I will bake cakes again, I gave all the cakes before Easter, but I did not leave Alexandria for myself to try))

My daughter and son-in-law liked the cakes, but they didn't guess right with the icing. Made with gelatin, but it turned out like cement! It was a pity for Easter cakes
And yesterday I decided not to bother too much, I baked a cake according to a recipe from a bread machine, only I translated the products!
The conclusion is clear! I bake only Alexandria Easter cakes!

[Natalia Polt]

Natalia Polt, Baked your Easter cakes for Easter.We liked it very much, thanks! Not difficult to prepare and very tasty. I want to repeat for the memorial. Only one moment haunts me. After kneading the dough (kneaded for 10 minutes with the mixer spirals and then another 20 minutes with handles until the dough began to lag behind the walls), I immediately laid it out in forms and put it in the oven with the light on for proofing. Skipping the second proofing, right? Will this affect the final baking result and how? This is if I still give the dough 3 times to part.
And yet, after soaking the raisins in brandy, does it not need to be dried? Straight wet to interfere?



I looked, the author has not been on the site for a long time, tell me who knows

[jan4ik-70]

jan4ik-70, I did it about the proofing as the author advises, otherwise I have not tried it.
And the raisins, mixed with candied fruits and dried willow, I had soaked for a week. And I was not wet. But I measured out a portion of the raisins and rolled it in flour before adding it to the dough. He intervened perfectly.

[nila]

nila, Thank you! I also made this recipe for Easter, everything worked out great. I looked at other sites, and there is a second proofing before putting it in the molds. So they are torturing now I will knead today

[jan4ik-70]

jan4ik-70, I have this recipe written down with one proofing in my old notebook. So I didn't bother.

Girls, you can put ground cinnamon instead of vanilla in the cake, the aroma is delicious !!! You can use some turmeric for color.

I looked at other sites, and there is a second proofing before putting it in the molds. Now they are torturing

Girls, I baked with the second proofing. I really liked it. Some wrote that they smelled like yeast cakes, I had no aroma, they tried it on the same day in the evening.
The recipe is superb! , for me just perfect. Lightweight, no need to separate, whip, brew ..., saves time. The taste is very intense. I definitely decided to stop looking for the perfect Easter cake and stop at this recipe, and a kulich of cold night dough from Meggie Glaser. Compared to Alexandria, I ended up with more oily, wetter and sweeter.

You can use some turmeric for color.

I added saffron and turmeric, and also lemon zest.

jan4ik-70, I have this recipe written down with one proofing in my old notebook. So I didn't bother.

So I didn’t. After kneading, I decomposed it into shapes. Not all of the flour was gone, about 100 grams remained. Soaked raisins and candied fruits in cognac for the whole night, soaked. I didn't roll it in flour, I threw it like that. Leaned in the oven for about 2 hours

I measured out a portion of the raisins and rolled it in flour before adding it to the dough. He intervened perfectly.

And I poured raisins and cherries into the dough, and only then began to add flour, everything was wonderfully distributed.

Today I baked Alexandria, probably gave a little proofing, in general, the caps were torn.
I greased the molds with melted butter and sprinkled them with flour, the dough rose perfectly and came out of the mold perfectly.

[Natalia Polt]

Hello everybody!
We put a dough on fresh yeast, but pre-frozen!
Interesting to get the dough? Is it worth adding flour and baking tomorrow ???
THANK YOU!

Natalia Polt, Baked your Easter cakes for Easter. We liked it very much, thanks! Not difficult to prepare and very tasty. I want to repeat for the memorial. Only one moment haunts me. After kneading the dough (kneading for 10 minutes with the mixer spirals and then another 20 minutes with handles until the dough began to lag behind the walls), I immediately laid it out in forms and put it in the oven with the light on for proofing. Skipping the second proofing, right? Will this affect the final baking result and how? That is, if I still give the dough 3 times to part.
And yet, after soaking the raisins in brandy, does it not need to be dried? Straight wet to interfere?



I looked, the author has not been on the site for a long time, tell me who knows

We decided to bake this recipe! Do not tell me, in the end, how did you do it? Dried raisins or squeezed and mixed into the dough? THANK YOU!

[kargeorge]

kargeorge, George, everything will work out, fresh yeast tolerates freezing well. And as for the raisins, after soaking, dry well with a paper towel and mix with a small amount of flour, literally one teaspoon, and then stir it into the dough.

Yesterday I baked my first cakes in my life using this recipe! 😊
only photos from the phone are inserted upside down for some reason😕

about raisins, after soaking, dry well with a paper towel and mix with a small amount of flour

Thanks a lot for your help! I didn’t wait for an answer and mixed the raisins with flour without getting wet with a napkin. You understand what happened! ;-) the yeast worked, but the proofing lasted almost 2 hours. Maybe because of yeast or maybe ..... I don't know why!

The first time I baked cakes with a support. It turned out, hurray !!! Porous, light, sugar and raisins are not enough for my taste, but this does not upset at all. The taste is wonderful !!!

Last year, I baked according to 4 recipes, this year, so far, according to two. These cakes are my leaders! They are incredibly aromatic and delicious! Before placing the dough in the mold, let it stand for about 1 hour. In the forms it took a long time, about 2 hours.
Raisins were soaked in cognac for 30 minutes. Then he dried himself in a towel until morning. She shook with flour and sifted the excess through a sieve, then only added to the dough. Frosting made sugar syrup + gelatin

And here is our report! Everything turned out easily, the dough in the forms was suitable for about 2 hours. Let's try and unsubscribe on Sunday! THANK YOU!!!

[kargeorge]

kargeorge, Magnificent Easter cakes!

My clinics are also on the way! The oven has already gone!
The oven is on my table for me, a hedgehog 46 liters. So all the cake did not fit into it, and I had to use the HP. I sent almost 900 grams of dough to the HP Kenwood bucket, and took more forms than planned.
The dough stood at night for 8 hours in a cool kitchen, and in the morning put a saucepan in warm water for 1 hour. The dough was kneaded with a kneader hook for 20 minutes, came up briskly, in 1.5 hours there were already a hat over the paper forms.
I'm waiting for the result!

All with the Annunciation! This is also the third year I have been baking Alexandria Easter cakes. This year I tried to bake trial cottage cheese and cream. It's not that.
Proofing is done immediately in the forms. Glaze on gelatin.

On Sunday we'll try and unsubscribe

I don't know .... As you can see, everything is beautiful, but VERY DRY! We didn't like it! 2 pieces were baked in metal tins, they were not bad! And in paper forms - dry, stale !!
I wonder why? Thank you!

I wonder why?

I think you overexposed them in the oven.

[kargeorge]

kargeorge, George, apparently, you overdried them, these cakes are juicy a week after baking

I wonder why? Thank you

Tell me, please, if you replace fresh yeast with dry yeast, is the time for raising the dough the same? That is, you can safely go to sleep?

we did it on dry yeast, everything also worked out, even without smell!