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Alexandria dough with dry yeast for cakes

0
3028
Kitchen Russian
Calorie content 147.5 kcal
Portions 1 port.
Cooking time 14 minutes
Proteins * 4.9 gr.
Fats * 3.3 gr.
Carbohydrates* 28 gr.
* per 100 gr. product
Alexandria dough with dry yeast for cakes
Content

One of the simplest recipes for making yeast dough with a very convenient schedule. Easter cakes from it are lush and tender, not overburdened with flour and not overdried.

Ingredients

Cooking process

step 1 out of 7
Break the eggs into a small saucepan and add sugar and vanilla sugar to them.
step 2 out of 7
Using a whisk, wooden spatula or fork, stir the ingredients together and beat until light foam appears.
step 3 out of 7
Heat the milk in a saucepan or using the microwave, add a teaspoon of sugar and yeast there. Mix everything thoroughly and leave for a couple of minutes to activate the yeast. When a small foam cap has formed on top, pour the milk and yeast into the egg-sugar mixture.
step 4 out of 7
Remove the butter from the refrigerator about an hour before starting the dough, or melt in the microwave at intervals of 30 seconds. Pour it into the dough base and mix the contents of the pot thoroughly.
step 5 out of 7
After mixing the dough, cover the pan with it with a towel and leave in a warm place for several hours. It is best to prepare it in the evening and leave it overnight to stand for about 10-12 hours.
step 6 out of 7
After the specified time has passed, sift wheat flour in parts to the dough. Use a wooden spoon or stiff spatula to knead the dough.
step 7 out of 7
Sort the raisins first, rinse and dry either in the air or with towels. Stir it into the dough, you can also soak it in strong alcohol for aroma. Leave the dough to rise for 2 hours, kneading it every 40-50 minutes, as needed. Then you can divide it into parts and use it to make delicious cakes.
Bon Appetit!

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