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➠ Alexandria Easter cake with baked milk

Alexandria Easter cake with baked milk

921

Kitchen Russian

Calorie content 168 kcal

Portions 3 port.

Cooking time 13 h.

Proteins * 5.6 g

Fats * 3.8 gr.

Carbohydrates* 32 gr.

Content

Baked milk gives baked goods made from tender, moist and fluffy dough a very pleasant soft and creamy taste.

Ingredients

Wheat flour 600 gr. Egg 2 pcs. Granulated sugar 230 gr. Dry yeast 35 gr. Baked milk 240 ml. Raisin 100 g Butter 125 gr. Vanilla sugar 7 gr. Salt 1 pinch

Cooking process

In a deep bowl, use a mixer to mix the eggs and sugar until completely dissolved.

Heat the milk, but do not boil, add a couple of teaspoons of sugar and yeast to it, also stir until completely dissolved. Then pour the resulting liquid into the egg-sugar mixture and mix until smooth. Melt the butter and stir into the brew as well.

Cover the resulting mass with cling film and leave to infuse for 10-12 hours. During this time, the dough will rise and fall several times, in the end, a denser oily crust is likely to form on top, covered with cracks or craters from bursting bubbles.

Rinse the raisins in boiling water, if you wish, you can soak them in strong alcohol, for example, in cognac, this will make the cakes more fragrant. You can also add other dried fruits or candied fruits. Stir these ingredients into the brew along with the salt and vanilla sugar.

Sift the wheat flour in portions into the dough, carefully stirring each portion. This will result in a soft and very sticky dough. Cover it with a towel or cling film and leave to rise for 1.5-2 hours. During this time, the dough will increase in size by 2-3 times, which must be taken into account when choosing a bowl.

Prepare the tins for baking the cakes, put the dough that has come up to 1/3 of their volume in them and leave to rise for another 1.5 hours. For convenience, you can grease your palms with vegetable oil so that the dough does not stick to them.

Preheat the oven to 180 ° C, place the cakes in it and bake for 30 minutes. Then reduce the heat to 160 ° C and hold them for another 15 minutes. The readiness of the dish can be checked with a toothpick or bamboo skewer; they should come out of the roll dry. Cool the finished cakes to room temperature and, if desired, cover with sugar icing and confectionery sprinkles.

Bon Appetit!