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Alexandrian dough for cakes

Alexandria Dough for Easter Kulich

Absolutely incredible Easter kulich - it works every time! Alexandria dough is started the night before, and in the morning you get to baking. I've made these for four years running. The kulich come out sweet, tender, and airy - the best I've ever had! One of the joys of this kulich is that it's sweet all the way through, so you want to eat the whole thing, not just the iced top. If you're worried about the amount of sugar, don't be! The kulich are just sweet enough, like a delicious sweet roll. But if all that sugar still gives you pause, feel free to use less.

hallen-bunny

Recipe author

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Composition / ingredients

Servings:

Milk

1000

Sugar

1000

Butter

500

Eggs

Egg yolks

Yeast (fresh)

150

Raisins

200

Salt

Vanilla sugar

Brandy

Flour

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 14 % 9 g

Carbohydrates 75 % 48 g

304 kcal

GI: 2 / 6 / 92

Cooking method

Step 1:

One batch makes a lot of kulich, so feel free to divide the ingredients by 2, 3, or 4. This time I made a third of the recipe. Start by getting the first group of ingredients ready (milk, yeast, soft butter, sugar, eggs, and yolks).
Step 2:

Mix the eggs and yolks with the sugar. Whisk lightly - there's no need to beat them for long.
Step 3:

Add the softened butter and the yeast dissolved in warm milk.
Step 4:

Leave the dough in a warm place for 8 to 12 hours (overnight is perfectly fine).
Step 5:

In the morning, take the second group of ingredients (salt, raisins, vanilla sugar, brandy, and about 2.5 kg of flour) and add them to the dough.
Step 6:

Plump the raisins first by steeping them in boiling water, then pat them dry with a towel.
Step 7:

Knead a soft, sticky dough, dipping your fingertips in sunflower oil. I use nearly 3 kg, a little over 2.5 kg. Since flour varies, the amount can change, so go by the consistency of the dough. It should be soft and sticky - never stiff!
Step 8:

Let the Alexandria dough rise for an hour to an hour and a half, until it doubles in size. Don't punch it down again!
Step 9:

Right away, divide the Alexandria dough among your prepared molds. Fill each a little less than halfway and let the dough rise a bit. Bake in an oven preheated to 350 F (180 C) - don't go lower, or the dough will keep rising instead of baking. Wait until the kulich are done, about 30-40 minutes (depending on their size). Check for doneness with a toothpick.

Once the kulich have cooled, glaze the tops and decorate them however you like. Besides raisins, you can use dried apricots, prunes, candied fruit, or nuts as add-ins. Wishing everyone a happy and delicious EASTER!