Alexandria dough with baked milk and dry yeast for cake
0
281
Kitchen
Russian
Calorie content
149.4 kcal
Portions
6 port.
Cooking time
15 h.
Proteins *
5.9 gr.
Fats *
7.3 gr.
Carbohydrates*
21.6 gr.
Traditionally, Easter cakes are baked using fresh yeast, but no less lush and tender pastries are obtained by kneading Alexandria dough with dry yeast. There are 2 types of dry yeast: activated "Saf-Levyur" and fast-acting "Saf-Moment". They differ both in composition and appearance and are added to the dough in different ways. The amount of such yeast should be put into flour according to the instructions on the package, because an increase in them does not speed up the approach of the dough, but gives an unpleasant aftertaste. The dough is kneaded in the same way as the classic Alexandrian dough.
Ingredients
Cooking process
Pour the oil into the main mixture and mix well. This will be a brew for the test. Cover the dishes with dough with a piece of cling film and leave for 10-12 hours at home temperature. If you need to speed up the rise of the dough, place it in a warm place for a couple of hours, such as in a heated oven.
After the fermentation time of the dough has elapsed, pour the flour sifted onto a sieve to it and knead the dough. Add flour in portions and brush your hands with vegetable oil, because the dough should be soft, sticky and just not steep, so some flour may remain. Put the prepared raisins into the dough and add salt and vanilla sugar.
Happy and delicious baking!