Alexandria cake dough

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.

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.

The bread maker does an excellent job not only with its direct purpose, but it is also very convenient to use it for kneading and holding yeast dough, due to maintaining a constant temperature inside it.

The most popular recipe for Easter cakes.It makes baked goods lush, tender and aromatic, and at the same time it is very simple to prepare.

Milk makes the yeast dough softer, more tender and moist, and also gives a pleasant creamy taste. The baked goods are fluffy and not overdried.

One of the simplest recipes for making yeast dough with a very convenient schedule. Easter cakes from it are lush and tender, not overburdened with flour and not overdried.

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.

A unique feature of the Alexandria Easter cake dough is the special way of making the dough. It starts with fresh yeast, baked milk, flour-free and stands all night (10-12 hours). The dough on such a dough will have a well-developed gluten, and the baked goods are tender, fluffy and not stale for a long time.

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.

The recipe for the Alexandrian dough for Easter cakes is becoming in demand on the Internet, probably many people appreciate it well. The dough is kneaded in baked milk, ready-made or cooked by hand, and it takes a long time to prove the dough, but the baking turns out to be wonderful. The ingredients in the recipe are for a large number of Easter cakes (20 pieces), so you can reduce them by half or one third.

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.