Cakes on the Alexandrian dough

Delicious cakes from the famous dough - cook and enjoy. If there is a cake on the Easter table, then God lives in the house. A distinctive feature of this dough is that it is not necessary to knead it just for a long time, and the dough is made in a completely different way and the milk is not ordinary, but melted. If you have never baked Easter cakes, try the Alexandrian dough for Easter cakes. Don't be afraid, you will definitely succeed.

Galina

The author of the recipe

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Composition / ingredients

Servings:

Flour

625

Milk (Melted milk)

250

Sugar

250

Butter

125

Eggs

Egg yolks

Fresh yeast

Salt

to taste

Raisins

Vanilla sugar

Cognac

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 14 % 9 g

Carbohydrates 75 % 47 g

302 kcal

GI: 2 / 6 / 91

Step-by-step cooking

Cooking time: 16 h

Step 1:
All the necessary ingredients must be at room temperature
Step 2:
Soak the raisins in advance for 10 minutes, dry
Step 3:
Sift flour 2 times
Step 4:
Beat the eggs and yolk a little, add the butter cut into pieces, add sugar. Break the yeast into small pieces (fresh yeast crumbles very well with your hands) and also add to the sourdough. Heat the melted milk a little and pour it into the sourdough. Put in a warm place for 10-12 hours, leave well overnight.
Step 5:
When the dough rises, add salt, raisins, vanilla sugar and brandy. Add flour and knead the dough, greasing your hands with vegetable oil. The dough should be soft and sticky.
Step 6:
You can use a mixer with beaters, faster than with your hands
Step 7:
Leave again in a warm place for 1.5 hours so that the dough rises.
Step 8:
The dough should double in size.
Step 9:
Then knead and put in the molds up to half. It is good to stick a wooden stick in the middle. The dough will rise smoothly and it is easier to check the readiness of the cake.
Step 10:
Leave for proofing. The dough will rise again. It took a little over an hour.
Step 11:
Put the cakes in a cold oven. Put a container of water in the bottom of the oven. Important: then we prepare in several stages. Turn on the oven at 100 degrees, bake for 10 minutes. Increase the temperature to 150 degrees, bake for 15 minutes. Increase the temperature again: up to 200 degrees, bake for another 15 minutes. You can't open the oven all this time. We take out the wand and check the readiness. If necessary, you can finish up.
Step 12:
At the end of baking, turn off the oven and leave the cakes in it for 20 minutes. Then we take out the cakes and cool them lying on their sides, turning them over periodically. All. The cakes are ready.
Step 13:
Decorate the top with protein glaze. We have protein left, add 200 g of powdered sugar, a little citric acid, whisk.