Categories
Blanks for the winter
  1. home
  2. ➠ Easter cakes
  3. ➠ Alexandria cake dough
  4. ➠ Butter Alexandrian dough for Easter cakes

Butter Alexandrian dough for Easter cakes

0
422
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
Butter Alexandrian dough for Easter cakes
Content

Baking according to this recipe turns out to be very tender and fluffy, thanks to milk, and the addition of cognac makes the cakes especially fragrant.

Ingredients

Cooking process

step 1 out of 8
Prepare the raisins first. Pour boiling water over it, let it stand for half an hour, then drain the water and dry the berries with a towel or paper napkins. Then soak in a little cognac or other strong alcohol, such as rum or liqueur.
step 2 out of 8
Now you can do the dough. Heat the milk in a saucepan or microwave, add 1-2 teaspoons of sugar and crumbled yeast. Mix everything thoroughly with a fork or whisk until completely dissolved.
step 3 out of 8
In a separate bowl, combine the eggs and the rest of the sugar, also until the sugar crystals are completely dissolved. Then pour in the diluted yeast and stir everything together until smooth. Melt the butter in the microwave or remove it from the refrigerator beforehand to soften and cut into small pieces. Also stir it into the brew.
step 4 out of 8
Cover the resulting mixture with cling film and leave to stand for 10-12 hours at room temperature. For convenience, it is better to prepare the dough in the evening so that it will stand overnight.
step 5 out of 8
After the specified time, add salt and vanilla sugar to the dough. Mix everything well, as over a long time the oil could flake off and float to the surface, forming a dense crust.
step 6 out of 8
Then sift the flour into a bowl in several passes using a fine sieve. Stir in each portion thoroughly.
step 7 out of 8
When the mass becomes thick and dense enough, add raisins and, if desired, other dried fruits to it. As a result, you should have a soft, sticky dough.
step 8 out of 8
Cover the bowl of dough with a towel and leave to rise for 1.5-2 hours. During this time, its volume will increase by 2-3 times, this should be taken into account and select a bowl of the appropriate size.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *