Alexandrovskoe dough for Easter cakes - 8 step by step recipes

Alexander's dough always rises and the cakes are simply delicious. It is kneaded in the evening and in the morning you can start baking. This pliable dough can be kneaded according to 8 recipes we have collected.

Aleksandrovskoe dough for cakes with baked milk

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

Cooking time: 15 hours.

Cooking time: 60 minutes

Servings: 6.

• 
  In a bowl, combine eggs, yolk and sugar until smooth.
• 
  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 mass.
• 
  Cover the bowl with cling film and leave overnight. After 12 hours, the dough will look like in the photo.
• 
  In the morning, add sifted flour, vanillin, salt and raisins to a bowl, stir.
• 
  Cover the dough and place in a warm place for 1.5 hours.
• 
  When the dough has risen, fill 1/3 of the baking dish with it.
• 
  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.
• 
  Bake the cakes in the oven at 180 degrees for 40-50 minutes until a beautiful ruddy color. Decorate the cooled Easter cakes to your liking.

Bon Appetit!

Aleksandrovskoe dough for Easter cake with dry yeast

Aleksandrovskoe dough has a very simple and convenient cooking technology. Easter cakes are perfect: soft, ruddy and fragrant. In the recipe, the recipe for the preparation of the Aleksandrovsky dough is painted in steps.

Cooking time: 15 hours.

Cooking time: 150 minutes

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 a dough. Break 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. Then add sifted flour and vanilla sugar to the dough. Knead a homogeneous dough, let it rest for 2 hours in a warm place for proofing.
3. Then add the raisins, stir.
4. Spread the dough into oiled tins, leave them for 20-30 minutes.
5. Bake the cakes at 180-190 degrees for 50-60 minutes. Cool the finished cakes completely, decorate with icing and pastry sprinkles.

Bon Appetit!

How to make cake dough for 1 liter of milk?

All preparation for Easter is accompanied by the magnificent aroma of lush baked goods. We offer you to cook Aleksandrovsky dough for 1 liter of milk. It is kneaded using long-term fermentation technology and rises well.

Cooking time: 15 hours.

Cooking time: 90 minutes

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 tablespoons
• 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 mass and leave the dough in a warm place for 8-12 hours.
3. Then add salt, raisins, cognac and sifted flour to the dough. Knead the dough.
4. Leave the dough in a warm place for 1-1.5 hours to grow.
5. Then spread the dough into the greased tins. Leave the molds with the dough in the body for half an hour, after which you can proceed to baking. The cakes should be baked at 180 degrees for 30-40 minutes.

Bon Appetit!

Aleksandrovskoe dough for cakes in a bread maker for 500 ml of milk

Each housewife has her own favorite recipe for Easter cake and often it is Alexander's dough. Thanks to the kneading of the dough in two stages, it rises well and the crumb turns out to be very soft and light.

Cooking time: 15 hours.

Cooking time: 90 minutes

Servings: 16.

Ingredients:

Ingredients:

• Baked milk - 500 ml.
• Sugar - 0.5 kg.
• Butter - 250 gr.
• Pressed yeast - 75 gr.
• Chicken eggs - 5 pcs.
• Egg yolks - 2 pcs.
• Flour - 1-1.3 kg.
• Salt - 0.5 tsp
• Cognac - 1 tablespoon
• Vanillin - 2 gr.
• Raisins - 125 gr.

Cooking process:

1. Dissolve the yeast in warm milk. Beat eggs, yolks and sugar with a mixer. Then mix the egg and yeast mixture with softened butter. Leave the dough in a warm place for 10-12 hours. After the allotted time, add salt, vanillin, brandy and sifted flour. Knead to a homogeneous dough.
2. After kneading, let the dough stand for 2 hours.
3. Then add raisins to the dough, mix.
4. Fill the baking dish 1/3 of its volume with dough and leave for another 30-60 minutes to allow the dough to grow.
5. Bake the cakes in the oven at 180 degrees for 30-40 minutes. Cool the baked goods completely, decorate and serve on the festive table.

Bon Appetit!

Delicious Aleksandrovsky dough for cakes with cream

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

Cooking time: 13 hours.

Cooking time: 80 minutes

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 tablespoons
• Cognac - 1 tablespoon
• 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 beforehand.
2. Once the cream has come to a boil, remove the pan from the stove and add 2 tablespoons of flour, stir quickly.
3. Then add 2 tablespoons of sugar and yeast, mix. 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 mass turns white. Whisk the whites separately with a pinch of salt.
5. Next, add whipped yolks to the dough.
6. The next step is to mix softened butter into the dough, then vegetable oil and cognac.
7. After that add the whipped egg whites, mix the ingredients with gentle, slow movements.
8. Add the sifted flour and knead the dough. Finally, add the raisins.
9. Divide the dough into oiled tins, leave in a warm place for 40-60 minutes, until it rises.
10. When the dough has increased in volume, place the molds in the oven and bake at 200 degrees for 40-60 minutes. Cool baked goods and garnish with icing.

Bon Appetit!

How to bake a delicious Aleksandrovsky Easter cake with cognac?

Amazing pastries that will delight your loved ones and serve as a decoration for a festive 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 minutes

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 tablespoons
• Vegetable oil - 20 ml.

Cooking process:

1. Add yeast, some flour and sugar to baked milk. Beat eggs and yolks separately, then add them to the yeast mass. Leave the dough for 12 hours.
2. Pour raisins and candied fruits with hot water.
3. Dry dried fruits and mix with a little flour.
4. After 12 hours, add vanilla sugar, salt and cognac to the dough.
5. Sift the flour through a fine sieve and start kneading the dough.
6. After that add raisins and candied fruits, mix.
7. Grind the cardamom in a mortar. Add spice to the dough, stir and leave in a warm place for 1-1.5 hours.
8. After that, arrange 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. Cool the baked goods completely before serving.

Bon Appetit!

Butter dough with baked milk for Easter cakes

Easter cakes are tastier than those made from butter Alexandrovsky dough, you definitely have not tried it. The dough is kneaded according to a certain technology and does not need to be kneaded for a long time. In general, all its charms cannot be described in words, you need to try.

Cooking time: 15 hours.

Cooking time: 90 minutes

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 tablespoons

Cooking process:

1. Whisk eggs, yolks and sugar in a bowl. Cut the softened butter into pieces, add to the egg mass. Dissolve yeast in warm baked milk and mix with egg mass. 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 for proofing in a warm place for 1.5-2 hours.
4. Then fill the molds 1/3 full of the grown dough. Leave the molds with the dough for another 1.5-2 hours to rise.
5. Bake the cakes in the oven at 180 degrees for 40-50 minutes. Cool the baked goods completely and decorate as you wish.

Bon Appetit!

Lush Easter cake with raisins on alexandrovsky dough

Aleksandrovskoe dough differs from any other yeast dough in that the dough is allowed to stand for 8 to 12 hours. Easter cakes are soft, fluffy, with the aroma of baked milk.

Cooking time: 15 hours.

Cooking time: 80 minutes

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 tablespoons
• 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. Beat the yolks, eggs and sugar separately, 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, mix.
5. Then add the sifted flour in several passes, knead the dough.
6. Add raisins at the end, stir.
7. Grease a bowl with butter, put the dough in it and leave it in a warm place for 1.5-2 hours for proofing.
8. Next, distribute the dough into the molds, filling them 1/3 full. Leave the blanks for 30-40 minutes so that the dough rises again.
9. Then bake the cakes in the oven at 180 degrees for 40-60 minutes. Cool and decorate beautiful ruddy pastries to your liking.

Bon Appetit!