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Alexandria Easter cake with baked milk and dry yeast

0
1259
Kitchen Russian
Calorie content 183.9 kcal
Portions 3 port.
Cooking time 12 h.
Proteins * 4.7 gr.
Fats * 3.3 gr.
Carbohydrates* 41.8 g
* per 100 gr. product
Alexandria Easter cake with baked milk and dry yeast
Content

Easter cakes according to this recipe will not only decorate the festive table, they will also be an excellent dessert. Soft, fluffy, moist and creamy thanks to baked milk, with sweetish dried fruits.

Ingredients

Cooking process

step 1 out of 9
Heat milk in a separate container, add a couple of teaspoons of sugar and fast-acting yeast to it. Stir everything well until the dry ingredients are completely dissolved and leave for a couple of minutes for a foam cap to appear.
step 2 out of 9
Meanwhile, soak the raisins in boiling water and let sit for 30 minutes. After this time, drain the water, squeeze the berries, add a tablespoon of flour and stir so that all the fruits are covered with it.
step 3 out of 9
Remove the butter from the refrigerator beforehand to soften, or melt in the microwave. In a bowl, mix eggs with sugar until it is completely dissolved, add diluted yeast and butter, and mix everything thoroughly. Leave the dough under a towel for 8-10 hours. When it rises, add salt, vanilla sugar and lemon zest.
step 4 out of 9
Sift flour into the dough through a fine sieve and mix thoroughly. You should have a soft dough that sticks to your hands.
step 5 out of 9
Add dried fruits and candied fruits to the dough and mix everything so that they are evenly distributed throughout the mass. If desired, you can add a tablespoon of strong alcohol to the dough, for example, cognac, liqueur or rum. This will make the baked goods more flavorful. Cover the dough with a towel and leave to rise for 1.5 hours.
step 6 out of 9
Fill the prepared paper muffin forms about halfway with the dough. Then cover with a towel and remove for 30-50 minutes for the cakes to rise.
step 7 out of 9
Preheat the oven to 180 ̊C and bake the cakes for 30-40 minutes, depending on their size. If they are small, then 20 minutes may be enough. Readiness can be determined by a wooden skewer. When the dessert is baked, remove it from the oven and cool to room temperature.
step 8 out of 9
While the cakes are cooling, prepare the icing. Use a mixer to combine the egg white, icing sugar and lemon juice. If you have food colors, you can add them too, so the dish will turn out to be even brighter and more festive.
step 9 out of 9
Pour the icing over the cakes and garnish with pastry sprinkles.
Bon Appetit!

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