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Alexandria cake dough with baked milk

0
188
Kitchen Russian
Calorie content 135.9 kcal
Portions 7 port.
Cooking time 16 h.
Proteins * 3.8 g
Fats * 3.7 gr.
Carbohydrates* 21 gr.
* per 100 gr. product
Alexandria cake dough with baked milk
Content

A unique feature of the Alexandria Easter cake dough is the special way of making the dough. It starts with fresh yeast, baked milk, flour-free and stands all night (10-12 hours). The dough on such a dough will have a well-developed gluten, and the baked goods turn out to be tender, fluffy and not stale for a long time.

Ingredients

Cooking process

step 1 out of 11
Knead the Alexandrian dough overnight. Pour the amount of warmed baked milk specified in the recipe into a separate bowl and dissolve the compressed yeast in it.
step 2 out of 11
Break 5 chicken eggs into another bowl, add 2 yolks to them (leave the whites for the glaze), add sugar and rub well with a spoon or whisk until white.
step 3 out of 11
Then put butter, softened at home temperature, to the crushed eggs and mix everything with a whisk.
step 4 out of 11
Pour the yeast dissolved in baked milk to this mass and mix until smooth. Cover the dishes with a piece of cling film and leave to ferment overnight (10-12 hours).
step 5 out of 11
After this time, that is, in the morning, start kneading the dough. Sift flour 2-3 times on a sieve. Then combine the prepared dough with flour, add salt and vanilla sugar and knead the dough.
step 6 out of 11
First, knead the dough with a spatula and add flour in portions.
step 7 out of 11
In the kneaded dough, at this stage, put the previously soaked raisins, add cognac for flavor (it also improves the quality of the dough) and mix everything.
step 8 out of 11
When the flour has taken up all the liquid, then complete the kneading with your hands, oiled with vegetable oil. The kneaded dough should remain soft and sticky.
step 9 out of 11
Cover the dishes with the dough with plastic foil and put them in a warm place for 1–1.5 hours so that it fits well and doubles in volume.
step 10 out of 11
During this time, prepare any tins for baking cakes. Wrinkle the matching Alexandrian dough a little. Then use your hands to separate it into pieces and place in the prepared molds. Cover the dough in tins with a towel and leave for 40 minutes to proof in a warm, draft-free place.
step 11 out of 11
Bake the cakes in an oven preheated to 180 ° C for 30-40 minutes. Check the baked goods with a toothpick. Cool the baked Easter cakes, remove from the molds and decorate to your liking.
Delicious and successful baking!

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