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Alexandria dough for 500 ml of milk for Easter cake

0
782
Kitchen Russian
Calorie content 152.1 kcal
Portions 1 port.
Cooking time 13 h.
Proteins * 4.9 gr.
Fats * 3.3 gr.
Carbohydrates* 24.9 gr.
* per 100 gr. product
Alexandria dough for 500 ml of milk for Easter cake
Content

The most popular recipe for Easter cakes. It makes baked goods lush, tender and aromatic, and at the same time it is very simple to prepare.

Ingredients

Cooking process

step 1 out of 8
Break the eggs into a deep bowl, add sugar and whisk thoroughly until a light foam forms and most of the sugar dissolves. Melt the butter and pour into the mixture, also mix everything thoroughly.
step 2 out of 8
Heat the milk in a saucepan or microwave, crush the compressed yeast into it, add a teaspoon of sugar and stir until the dry ingredients are completely dissolved.
step 3 out of 8
Pour the yeast diluted in milk into the egg mixture, stir until smooth and leave to rise for 8-12 hours in a warm place. For convenience, it is recommended to harvest the dough in the evening so that it stands during the night.
step 4 out of 8
The next morning, on the walls of the container, it will be seen that the dough has risen, and then fell, and there will also be many small craters on the surface from the air escaping from the inside. This means that everything is done correctly and you can knead the dough from this dough.
step 5 out of 8
Rinse the raisins in advance and soak in cognac, this will give the baked goods aroma and splendor. Put it in a dough, add salt and vanilla sugar there.
step 6 out of 8
Sift the wheat flour into the dough in parts, kneading everything thoroughly each time.
step 7 out of 8
As a result, you should have a soft and tender dough that sticks to your hands. Do not knead it for more than 10 minutes in total.
step 8 out of 8
Leave the finished dough to rise for 1.5-2 hours, during which time it will need to be kneaded a couple of times. Then you can bake wonderful Easter cakes from it.
Bon Appetit!

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