Butter Alexandrian dough for Easter cake
0
214
Kitchen
Russian
Calorie content
149.2 kcal
Portions
10 port.
Cooking time
16 h.
Proteins *
2.4 gr.
Fats *
2.4 gr.
Carbohydrates*
31 gr.
The breading of the dough is determined by the content of butter, sugar and eggs in it, but these products, slowing down the fermentation in the dough and the development of gluten, make the baked goods crumbly and quickly stale. This problem is eliminated either by intensive and prolonged kneading of the dough, or by increasing the fermentation time of the dough. It is on this (fermentation of the dough under an oil cap for 8-10 hours and the formation of acids at the same time makes the flour gluten very elastic) the technology of the Alexandrian dough for cakes is based on, and baked milk gives the baked goods a special taste and color. Try it and see for yourself.
Ingredients
Cooking process
First of all, measure out the amount of products for baking Easter cake indicated in the recipe and keep them for some time at home temperature in advance. Break 4 chicken eggs and 2 egg yolks into a separate bowl (leave the whites for the glaze), add the required amount of sugar and whisk everything with a whisk until the sugar is completely dissolved.
Pour the yeast mixture and the remaining baked milk into this mass, and mix again. The oil will not completely dissolve in this mixture, and small lumps will remain, but it should be so. You have made a dough for the Alexandrian dough. Cover the dishes with dough with a napkin and place in any warm place for 12 hours.
Pour the matched dough into a bowl for kneading dough. Sift flour 2-3 times on a sieve. Then pour it in portions into the dough and at the same time knead the dough with a spoon or mixer with a special attachment. When the flour has taken up all the liquid, transfer the dough to a floured countertop and finish kneading with your hands.
Happy and delicious festive baking!