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➠ Alexandria Easter cake with dry yeast

Alexandria Easter cake with dry yeast

1112

Kitchen Russian

Calorie content 168 kcal

Portions 4 port.

Cooking time 180 minutes

Proteins * 5.6 g

Fats * 3.8 g

Carbohydrates* 32 gr.

Content

It is easier to cook baked goods with dry yeast than with live pressed ones, since there is practically no chance that the dough will not rise. The cake turns out to be lush, airy and light.

Ingredients

Wheat flour 600 gr. Egg 3 pcs. Granulated sugar 150 g Dry yeast 5 gr. Baked milk 250 ml. Raisin 150 g Butter 100 g Vanilla sugar 11 gr. Salt 1 pinch

Cooking process

Heat the milk and in a deep bowl, combine it with yeast and a little flour, about 200 grams. Stir everything well so that there are no lumps left, and leave the resulting dough to rise for 30 minutes.

Beat the eggs and carefully separate the whites from the yolks, add vanilla and regular sugar to the latter.

Using a mixer, beat the whites with a pinch of salt until stable peaks, and mix the yolks with sugar until completely dissolved. The mass will have to brighten and increase in volume.

Pour the whipped yolks into the settled dough and mix well. It is better to do this with a spatula so as not to severely damage the porous structure of the future dough. Melt the butter in the microwave and add to the mixture.

In parts, add whipped whites into the dough, gently stirring everything with a spatula.

Then sift the remaining flour through a fine sieve and knead the dough. It should be soft, gentle, sticky to your hands. Cover the bowl with it with a towel or cling film and leave to rise for 1 hour.

After the specified time has passed, divide the dough into the baking tins, filling them about halfway. For Easter cakes, special paper forms are usually used. Leave the dough for another half hour to rise.

In the meantime, preheat the oven to 180 ° C and bake the cakes in it for about 30-40 minutes, depending on their size. If the wooden skewer comes out dry, then they are ready.

Bon Appetit!