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Dough cake with raw yeast for the night

0
1431
Kitchen Russian
Calorie content 127.9 kcal
Portions 4 port.
Cooking time 8 h
Proteins * 4.9 gr.
Fats * 5 gr.
Carbohydrates* 21 gr.
* per 100 gr. product
Dough cake with raw yeast for the night
Content

Kulich on such a dough is also called Alexandria: the dough is kneaded in the evening and left for proofing overnight. After that, the rest of the ingredients are added and the dough is kneaded. It is noteworthy that long-term kneading, typical for classic Easter cakes, is not required. The crumb of finished products is dense, but soft, does not crumble and has a very pleasant texture.

Ingredients

Cooking process

step 1 out of 12
Break eggs into a deep bowl, add yolk, pour granulated sugar. Beat everything together until smooth.
step 2 out of 12
We heat the milk to a temperature of 36-40 degrees. We crush the yeast into it, mix until completely dissolved.
step 3 out of 12
Pour the milk-yeast mixture into the egg-sugar mass, mix.
step 4 out of 12
Then add melted butter to the resulting mixture, mix.
step 5 out of 12
We tighten the resulting mass with cling film and leave overnight at room temperature. During this time, the mass will rise and fall several times.
step 6 out of 12
After the night, prepare the rest of the ingredients. We wash the raisins in warm water, dry them. Remove the zest from the orange. Add raisins and zest to the dough, mix.
step 7 out of 12
Then add sifted wheat flour, vanilla sugar and knead until smooth. The dough turns out to be quite sticky, stretching.
step 8 out of 12
Cover the bowl with the dough with a towel or tighten with cling film. We put in a warm place for one and a half to two hours. The volume of the mass should increase by one and a half to two times.
step 9 out of 12
Grease the baking dishes with butter. It is permissible not to lubricate paper or silicone forms. Lightly knead the dough that has come up and split it into shapes, filling them by a third of the volume. Raising and baking the dough will increase even more. To make it more convenient during work, we grease our hands with vegetable oil. Leave the filled forms to rise for about an hour - the dough should rise to the top of the forms.
step 10 out of 12
Preheat the oven to a temperature of 180 degrees. We put the forms with the dough in the oven and bake them for thirty minutes. At the end of baking, pierce the cake with a wooden skewer - if it comes out dry, then the products are ready.
step 11 out of 12
We take out the finished cakes from the oven, let them cool to a warm state.
step 12 out of 12
To prepare the glaze, beat the egg white with icing sugar until a thick, dense, glossy glaze is obtained. We cover the surface of warm cakes with the resulting mass. After that, immediately sprinkle the icing with confectionery dressing so that it is fixed on the sticky layer. Let the glaze dry.
Bon Appetit!

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