Recipe for Alexandria Easter cake with baked milk

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  bakery

• Cooking time:

  1 hour

Ingredients

• milk
• eggs
• butter
• yeast
• sugar
• flour
• cognac
• vanilla sugar
• raisin
• salt

Painted eggs and pastries are the main treats of the festive table for a bright spring holiday. For many years, our grandmothers baked Alexandria Easter cake with baked milk. Step-by-step baking with a photo has an incredible taste and aroma.

The easiest option

From the declared norm of products, 4-5 cakes are obtained. Therefore, you can adjust the amount up or down at your discretion.

Ingredients for the dough:

• baked milk - 1 l;
• granulated sugar - 1 kg;
• butter - 500 g;
• chicken eggs - 10 pcs.;
• yolks - 3 pcs.;
• yeast (fresh) - 150 g.

For the test:

• wheat flour - 2 kg;
• cognac (can be replaced with rum) - 2 tbsp. l.;
• vanilla sugar - 3 sachets;
• raisins - 200 g;
• salt - 1 tsp

Preparation:

• For convenience, we prepare all the products in advance so that they are at hand. We start with milk - heat it up to 30 ° C, dissolve yeast in it.
• In a bowl, beat 7 eggs and 3 yolks, add butter, cut into small pieces, to the same. We introduce sugar and milk-yeast mixture.

• Mix slightly. Cover the bowl with cling film, leave on the table overnight.
• In the morning we return to the preparation of the dough. Put raisins into the matched dough (if you wish, you can add candied fruits), pour in alcohol, salt, add vanilla sugar.

Sift flour directly into the dough, mix in in small portions. The consistency of the mass should be slightly thicker than on the pancakes. If the dough does not roll off your hand, everything is done correctly

According to the step-by-step recipe with a photo, cover the baked milk dough for the Alexandrian Easter cake with foil and leave for an hour and a half. During this time, the mass will double in volume

Lightly grease the molds with vegetable or butter. Fill 1/3 with dough. We leave it to “rest” for 15 minutes, after which we send it to an oven preheated to 180 ° C for 40-45 minutes. We check the readiness of the cakes with a wooden skewer or a toothpick. We pierce the pastries, if the stick is clean - it's time to remove the baked goods from the oven

• We carefully remove from the molds, leave on the wire rack until it cools completely. At the final stage, decorate the cakes as you wish. Simply sprinkle with icing sugar or glaze the tops.
• Delicious treats are ready to be served, bon appetit.

With goji berries

These fruits are rich in B vitamins (B 6, B1, B12). In addition, the composition contains carotene and vitamin C. Therefore, cakes are not only tasty, but also healthy.

Ingredients:

• granulated sugar - 500 g;
• chicken eggs - 5 pcs.;
• baked milk - 450 ml;
• egg yolks - 2 pcs.;
• butter - 250 g;
• fresh yeast - 75 g;
• salt - 0.5 tsp;
• raisins - 100 g;
• goji berries (if they are not there, candied fruits are suitable) - 25 g;
• cognac - 2 tbsp. l.;
• vanillin - 1 g;
• wheat flour - 1.5 kg.

Preparation:

We begin the process of culinary action in the evening, as the dough needs time for proving. It will take all night. Pour sugar into milk, warmed to room temperature, crumbling yeast, and leave to rise a little

Meanwhile, beat the eggs in a bowl with a whisk. We combine the resulting mass with the dough. Throw in pieces of softened butter. Stir everything slightly with a spatula, cover and leave for 12 hours in a warm place

Divide 3 eggs into whites and yolks - the latter are driven into the dough. We put the squirrels aside, they will fit for glaze. Add the remaining ingredients to the dough (salt, sifted flour, brandy and vanillin). Mix gently and set aside

We wash the raisins, steam for 10 minutes in boiling water. Pour into the dough simultaneously with the goji berries, mix again with a spatula for even distribution

• We knead the dough, ideally it should have a viscous consistency. Therefore, we periodically grease our hands with sunflower oil.
• Cover the cake blank, leave it for an hour and a half. Then we lay out on the tins, filling not to the brim, during the baking process the dough will significantly increase in volume.

• We send it to an oven preheated to 160 ° C for 25-30 minutes. Then we increase the heating up to 180 ° С. As soon as the pastries are browned, take out.
• We take out Alexandrian Easter cakes with baked milk, prepared according to a step-by-step recipe with a photo, and carefully put them on a barrel. Then we cover it with a towel, periodically turn it over, leave it until it cools completely.

For decoration we use whatever our heart desires - icing, icing sugar or confectionery sprinkles.

With the addition of Cahors

Just a little bit until Easter. It's time to decide on a recipe for a festive cake. To make it tasty and soft, it is better to bake it the day before.

Ingredients:

• flour - 1, 3 kg;
• baked milk - 0.5 l.;
• eggs (whole) - 5 pcs. + 2 (only yolks are needed);
• butter - 250 g;
• "Live" yeast - 75 g;
• granulated sugar - 0.5 kg;
• Cahors - 2 tbsp. l.;
• vanillin or vanilla sugar - 2 sachets;
• raisins and candied fruits - 250 g;
• salt - 0.5 tsp

Preparation:

In a bowl, beat 5 eggs with two yolks and sugar. Cover the squirrels, put them in the cold, and later make the glaze out of them

• Dissolve yeast in slightly warmed milk. To make as few lumps as possible, first knead them with a fork. Leave the mixture to brew for 15 minutes.
• Melt the butter in a water bath, pour it into the egg mixture in a thin stream, stirring constantly.

Pour in the yeast dissolved in milk in the same way. The dough is ready, leave it warm for 8-12 hours. If done in the evening, then for the whole night

• We wash the dried fruits, fill them with hot boiled water. 20 minutes is enough for them to soften and swell. We drain the water, dry it on a paper towel.
• Since quite a lot of dough is obtained from the declared number of components, we take a large basin. Pour out the dough, salt, gradually add the sifted flour and start kneading first with a spatula, then with your hands.
• After adding half of the flour, add vanilla sugar and Cahors. Thanks to the wine, the pastries are fluffy and airy.

• Add the raisins with candied fruits, for even distribution, mix again and add the remaining flour in parts.
• To make the dough rise, leave it warm, covering it with cling film, for 2 hours.
• Lubricate baking dishes (if they are not available, you can use tin cans from peas, corn, etc.) grease with oil. Fill 1/3 with dough, cover with paper napkins, leave for proofing for an hour. Then put in an oven preheated to 180 ° C. The baking time of the product depends on the characteristics of the oven, the size of the molds. In an hour, the baking will definitely be ready.

We take out Alexandrian cakes with baked milk, prepared according to a step-by-step recipe with a photo, wait until they cool completely, and decorate in accordance with our taste preferences

With the addition of zest

Easter cakes prepared in this way will certainly take their rightful place on the festive table and will be quickly eaten.

Ingredients for the dough:

• butter - 125 g;
• whole eggs - 2 pcs. + 1 yolk;
• baked milk - 240 ml;
• granulated sugar - 230 g;
• fresh yeast - 35 g.

For yeast dough:

• wheat flour (premium) - 600 g;
• raisins - 100 g;
• salt - a pinch;
• vanillin - on the tip of a knife;
• zest of citrus fruits (lemon or orange).

For glaze:

• egg white - 1 pc.;
• icing sugar - 150 g;
• sprinkling confectionery.

Preparation:

• In order for the yeast to reach the desired condition, we prepare the dough in the evening, since it will have to stand all night.
• Grind a couple of whole eggs + 1 yolk in a suitable container with sugar until the bulk component is completely dissolved, beat with a whisk. Please note: we put the protein in the refrigerator for a while. You will need it later for the glaze.

• Add oil to a bowl of eggs, and to make it easier to work with it, we take the product out of the refrigerator in advance. When heated at room temperature, it will become softer.
• We heat the baked milk to 30 ° C, dissolve the compressed yeast in it. Pour the resulting mixture into a bowl with eggs, butter and sugar. Stir so that it does not dry out, cover with foil, leave warm overnight.

• In the morning we continue the process. Sift the flour, preferably several times. Pour in portions, add salt, vanillin. We mix.
• We wash and steam the raisins, grind the lemon zest on a grater, add everything together into the almost finished dough, mix thoroughly.

• Since the dough turns out to be of a softer consistency, grease with sunflower oil before kneading your hands.
• We leave the blank for baking in a bowl covered with a foil for an hour to ferment.
• As soon as it significantly increases in volume, we knead and lay out the dough in tins, previously greased with vegetable, or better yet, butter.

• We follow a step-by-step recipe with a photo from start to finish, so we leave the future Alexandrian Easter cakes in baked milk in a warm place for an hour for proofing. Then we send the oven preheated to 180 ° to the middle level for half an hour. Reduce the heat to 160 ° and continue baking for another 20 minutes.
• We check the readiness in the old way - with a toothpick. We pierce the product, take it out. If the skewer is clean, remove the baked goods. We take it out of the molds, carefully put it on its side, leave it under the towel.

• It's time to do the icing. To do this, grind the proteins with powdered sugar into a thick white mass. So that it does not darken, pour in a little freshly squeezed lemon juice, mix.
• Cover the top of the still warm cakes with freshly cooked icing. If desired, sprinkle with confectionery sprinkles on top.
• We give the baking time to "ripen" and infuse (5-6 hours is more than enough for this) and serve. Easter cakes are very aromatic and tasty. It is also nice that they keep their shape perfectly and do not crumble.

Each housewife has her own secrets of making a branded cake. Any recipe can be modified according to personal taste preferences. The main thing is to approach the process with love in your heart and bright thoughts in your head. All good.