Alexandria Easter cake

Kulich with sour cream and baked milk is surprisingly tasty, delicate pastries for the bright holiday of Easter. The hostess, who cooked the cake according to this recipe, will surely enjoy the enthusiastic glances and praises of guests and households, because this pastry is so fragrant, it gives a feeling of a holiday!

This recipe is perfect for those who want a fluffy, fluffy and light Easter cake. The dough will be soft and tender, and the icing will make the cake sweet. Each time, such a recipe will gain more and more popularity, because it will appeal to all people at the table, without exception, for their taste and appearance.

A multicooker will be a great helper in baking if you don't have a bread maker. It is almost impossible to dry the cakes in it, but this method will take almost the same time as baking in the oven.

The use of a bread machine greatly simplifies and speeds up the process of making cakes, since due to maintaining a constant temperature, the dough rises faster and does not need to be transferred from one bowl to another, everything happens in one bucket.

Easter cakes according to this recipe will not only decorate the festive table, they will also be an excellent dessert. Soft, fluffy, moist and creamy thanks to baked milk, with sweetish dried fruits.

Dough cakes according to this recipe are distinguished by the preparation of dough, to which flour is not added, but at the same time oil is introduced, which in classic recipes is usually mixed at the very end.

Cognac gives baked goods a special aroma and splendor. It can be added directly to the dough itself, or you can soak raisins and other dried fruits in it. Depending on preference, it can also be replaced with rum or liqueur.

It is easier to cook baked goods with dry yeast than with live pressed ones, since there is practically no chance that the dough will not rise. The cake turns out to be lush, airy and light.

Baked milk gives baked goods made from tender, moist and fluffy dough a very pleasant soft and creamy taste.

Easter cake on baked milk with cognac has a special taste and aroma and differs from buns and muffins, because the technology of its preparation is slightly different. The dough for the dough must stand at least 8 hours and must be crushed three times, and the cognac gives the baked goods a special airiness and aroma. Easter cakes retain their freshness for a long time and do not crumble when sliced.