I am Love
Hello girls! I'm new here, seeing a photo of your cakes, the drooling ran, decided to try to bake it myself, I spread half of the dough, it rises, and for the second half I'm afraid that it will stop because there are not enough molds. took it to a cool place so that it would not wander, right ??
Natalia Polt
Quote: olbabich

you can put milk (1 liter) in the oven in an earthenware or thermo glass dish and heat at a low temperature (approx. 150 degrees) for about an hour
Yes, I made baked milk the other day in the oven at 150-170 degrees. it was heated for 4 hours in a clay pot
Quote: I_Love

Hello girls! I'm new here, seeing a photo of your cakes, the drooling ran, decided to try to bake it myself, I spread half of the dough, it rises, and for the second half I'm afraid that it will stop because there are not enough molds. took it to a cool place so that it would not wander, right ??
Yes
I am Love
Thank you!! Easter cakes turned out, sugar is not enough for my taste, but otherwise just super!
mila61
And take my report

Very good recipe, I liked what you start doing in the morning, you come home from work and finish the second half

Here are my darlings lying, resting

Kulich of Alexandria

After makeup

Kulich of Alexandria

Happy holidays 🔗 🔗
Natalia Polt
Quote: Mila61

And take my report
What a super tall!
butska
Please accept from me a big thank you for the wonderful Easter cakes. I baked half the norm, forgot to put 2 yolks, and the dough stood for almost a day. I came up with 5 paper forms: 2 large and 3 small. And in the oven they rose so much, I thought they would run away. Baked for about an hour. The taste does not look like dry Easter in store, but like the girls describe above. I will continue to cook in the future.
lesla
I came with gratitude and a report. When I read that the dough is without flour, I doubted, but it became interesting and I decided. Very easy, especially when there is not much time. I prepared the dough for the night, kneaded the dough in the morning and put it into molds. But I still let the dough stand for 30 minutes, well, it happened. The cakes according to your recipe are very tasty and moist, not dry. They write that there is not enough sugar, but it seemed to me that it was enough, I got sweet cakes.

Kulich of Alexandria

and in the context

Kulich of Alexandria

Thank you very much, your recipe has now settled with me
Natalia Polt
Quote: butska

Please accept from me a big thank you for the wonderful Easter cakes. The taste is not like a dry easter shop
This is what I like very much too. I forgot when I was already buying Easter in store
Quote: lesla

I came with gratitude and a report. When I read that the dough is without flour, I doubted
Yes, I was also interested that the dough is completely flour-free. But the result exceeded all expectations. This year I had a dough for only 4 hours - and everything turned out just fine too!
laxy
I actually have a little belated report. Made this year according to your recipe. Super. The dough is delicious. The only thing in my opinion is that I still underexposed a bit in the oven. I was scared that they would burn. The bottom burned to me a little, but the dough seems to be ready and tasty, but a bit for friability was not enough. Next time I will lower the temperature at the end and keep it longer.

Well, here are my cakes:
Kulich of Alexandria
tysia
I made cakes last year according to this recipe! Well, it’s very tasty, especially when “brewed”, one got used to Radonitsa - so it didn’t dry up, didn’t get stale! I will definitely make one this year! (by the way, I kneaded the dough lightly with my hands, then divided it into 3 parts and kneaded it in a bread maker)
Natalia Polt
Quote: laxy

I'm actually with a little belated report. Made this year according to your recipe. Super.The dough is delicious. The only thing in my opinion is that I still underexposed a bit in the oven. I was scared that they would burn. The bottom burned to me a little, but the dough seems to be ready and tasty, but a bit for friability was not enough. Next time I will lower the temperature at the end and keep it longer.
Yes, it is advisable to bake them well, the dough is still slightly moist in structure

Quote: tysia

I made cakes last year according to this recipe! Well, it’s very tasty, especially when “brewed”, one got used to Radonitsa - so it didn’t dry up, didn’t get stale! I will definitely make one this year! (by the way, I kneaded the dough lightly with my hands, then divided it into 3 parts and kneaded it in a bread maker)

The most important feature of this dough is that baked cakes do not stale for a very long time.
Marmazetka
Last year I baked according to the recipe "From myasoyedovskaya" - I really liked the Easter cakes
This year, I was also going to bake the same, but my sister fell on my tail with a request to bake her family too - and then I wanted the same tasty as S myasoyedovskaya, only according to some other recipe)
In the process of searching, I came across your recipe - and just fell in love with the picture of Easter cake)) and cooking is just super at a minimum of labor costs)
in general, they are already in the forms, they are parted)

a little about kneading dough - I made these Easter cakes only with dried apricots
the dough did not want to knead - all the time it was sticking to my hands, although I smeared them with vegetable oil, but at the same time in the bowl in which I began to knead - no
Afraid that I would use up all the vegetable oil (just kidding - somewhere 50 ml of oil was gone), I dust the table and dumped the dough there and began to knead on the table, slowly adding a little flour when the dough began to pour again
in addition, it took me about 100 grams of flour - but the dough gathered in a bun - soft and tender

I want to say thank you for the recipe - I don’t know how I will succeed (I’m not a master at working with yeast dough), but I really hope that it will work out)
Natalia Polt
Quote: Marmazetka


in addition, it took me about 100 grams of flour - but the dough gathered in a bun - soft and tender

I want to say thank you for the recipe - I don’t know how I will succeed (I’m not a master at working with yeast dough), but I really hope that it will work out)
Yes, sometimes you may need a little more flour than indicated in the recipe, the moisture content of the dough depends on various factors, and on the environment too
Everything will work out, good luck to you and a happy holiday!
Beeka
Hello ! I liked your recipe very much! I want to try. For the first time in my life I swung at Easter cake
I have such a question .. Can you bake in HP? Otherwise, I have no cake molds
Natalia Polt
Quote: Beeka


I have such a question .. Can you bake in HP? Otherwise, I have no cake molds
Yes, you only need to take 1/4 portion of the dough
You can buy paper forms, they are very convenient
Beeka
Thank you! It is necessary to look ... for next year already in the forms the oven
olbabich
Tell me, please, should the dough come up strongly or not? And then I did this recipe last year, but I forgot, and now I'm worried if I did everything right?
Natalia Polt
Dough is not very suitable
Gerda1
Hello everyone, I also bake this cake this year ...
I had a huge cap of bubbles on the dough in the morning .. And when I mixed everything, it became even more ... The dough is very tender and pliable ...
The first batch is about to be baked ... Paaahnuuut ... tastefully))))
AUV
And I have been sitting in the oven for 1.5 hours on a proofer and do not rise. Do you think they can still rise or can they be thrown away?
Gerda1
AUV, it took me a long time to rise in the forms too .. 2-3 hours for sure))))

And if the form is wide, then it will not be visible in it how much the dough rises)))
AUV
Thank you, Gerda1, then I'll wait, maybe something else will work out
Natalia Polt
Quote: AUV

Thank you, Gerda1, then I'll wait, maybe something else will work out
My yeast this year was not very fresh, it also took a long time to rise
AUV
No, it's definitely not about the yeast. In two days I baked three types of cakes using the same yeast, the first two times rose excellently, and on the third something ... BUT, having stood for 2.5 hours at 40 grams in the oven, they have risen to about 2/3 of the form, so there is hope
Zhenya 80
Girls, dear ones, help out !!!! I have already put the dough, but I can't imagine how to put the dough into the molds later! How much should the form be filled: half or 2/3?
AUV
Zhenya, as far as I am aware, usually the form is filled with dough 1/3 or 1/2 of the form's volume and let the proofing until the dough rises to 2/3 or to the edge of the form and baked. Something like this...
Night
Natalia baked a cake according to your recipe, he intrigued me by the fact that there was no flour in the dough, walked around the bush, thought to bake or not bake, but curiosity got the better of it, baked it, I liked it, thanks to the recipe.
Natalia Polt
Quote: Night

Natalia baked a cake according to your recipe, he intrigued me by the fact that there was no flour in the dough, walked around the bush, thought to bake or not bake, but curiosity got the better of it, baked it, I liked it, thanks to the recipe.
Thank you, happy holiday!
Beeka
Natalia Polt, Happy Easter! I baked cakes according to your recipe, I got some forms for this. It turned out delicious, everyone who took it, praised it! The dough stood in the multicooker for more than 12 hours, when I turned on the dough mode for 1 hour and went to work, in the evening it bubbled slightly, but did not seem to rise and somehow stratified and some lumps floated on top, such as curdled milk. But the smell was fermentation, not sour, so I began to knead the dough. The mixer brought the dough into a uniform state. In the forms, the dough was suitable for about 2 hours, probably, but the cakes came out good, beautiful
What happened to my dough?
Natalia Polt
Quote: Beeka

Natalia Poltsome lumps were floating on top,
What happened to my dough?
So there were pieces of butter floating on top
And then they diverge in the dough when kneading
Beeka
How could I not have guessed "The head of the garden" - as my 3-year-old son says
Loren
Well, I got to this recipe and decided to try it))) I made 1 \ 2 portions - it turned out 1400 dough. Nice recipe. Without waiting for cooling, the children demanded to cut off a piece))) It smells a little of yeast, I hope only because it is hot)) I did not decorate the cake because for testing)) Thanks for the recipe
Kulich of Alexandria
Kulich of Alexandria
Kulich of Alexandria
Freckle I
Good day! Girls, is it possible to replace yeast with dry yeast and how much to add then?
Natalia Polt
Quote: Freckle I

Good day! Girls, is it possible to replace yeast with dry yeast and how much to add then?
Ksyusha, when baking cakes, it is generally not recommended to use dry yeast, since they have a weak lifting force
Freckle I
Quote: Natalia Polt

Ksyusha, when baking cakes, it is generally not recommended to use dry yeast, since they have a weak lifting force

Oha, but the question arose precisely because I cannot find fresh ones in our wonderful residential area)))). And the family is waiting for Easter cakes .... I'm sitting all in upset feelings (((((
Freckle I
and a catch-up question: won't pressed yeast work?
Natalia Polt
So pressed it is fresh
And so the ratio of dry yeast to fresh 1: 3
In this recipe, 75 g fresh yeast = 25 g dry = 2 incomplete tbsp. l. (from a bread machine)
Freckle I
Thank you very much for your help and responsiveness !!! After running through all the nearby shops, I found real live yeast "LUX", not the Voronezh brewery, but still .... (in Moscow, however, its costs)))))))))
Natalia Polt
You are always welcome, what I can, so I will help
Lyuba 1955
Natalia Polt, Natalya, please tell me, is the structure fibrous or like a cupcake "perforated"?
Natalia Polt
In this version of the dough, the crumb is slightly moist, soft, perforated, like a cake.
The fibrous structure of cakes is only in recipes where part of the flour is brewed with boiling water
lesla
Girls, I did it according to Natalia's recipe for the first time in 2012, then I repeated it at 13 and I will also bake this recipe for this recipe.Very convenient and, most importantly, delicious
Lyuba 1955
Natalia Polt, thanks for the quick reply, tonight I will put a dough, this year I decided to bake your pastry too, so that for all tastes
lusi 88
Good evening. Please tell me, it's not very warm at home now, but if I put the dough on a heating pad and turn it on for a minute and leave it overnight, will it be normal for the dough?
Lyuba 1955
Natalia PoltNatalochka, thank you for the wonderful recipe, I liked it very much, it was easy, fast and tasty, I really added sugar, mine love sweet pies
I put the first pasques on the middle shelf and they rose so high that they rested on the grill and deformed a little, then I put them lower and the rest turned out to be smooth, beautiful
Lyuba 1955
Happy holidays! Christ is risen!
Kulich of Alexandria
Kulich of Alexandria
laxy
Natasha, this year I am doing it again according to your recipe. I will definitely post a photo))
So I wanted to ask why the name of Alexandria? Does this cake have any history?
eye
Lyuba 1955, very beautiful Easter cakes! tell me how much dough was applied?
why I'm interested: today I defrosted mine for 4 hours at 40 degrees in the oven from 1/3 to 2/3, almost did not grow in the oven.
fresh yeast, dough fermented for 11 hours. baked, I hope they will be tasty, but I also wanted to get up ...
Natalia Polt
Quote: Lyuba1955

Happy holidays! Christ is risen!
Kulich of Alexandria
Kulich of Alexandria
Very beautiful pasochki, also a cockerel
Quote: ok

Lyuba 1955, very beautiful Easter cakes! tell me how much dough was applied?
why I'm interested: today I defrosted mine for 4 hours at 40 degrees in the oven from 1/3 to 2/3, almost did not grow in the oven.
fresh yeast, dough fermented for 11 hours. baked, I hope they will be tasty, but I also wanted to get up ...
Yeast not quite fresh caught
Quote: laxy

Natasha, this year I am doing it again according to your recipe. I will definitely post a photo))
So I wanted to ask why the name of Alexandria? Does this cake have any history?
I won't say for sure, but some old technology is present here.
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.

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