Today we will tell you how to prepare the famous Alexandrian pastry for cakes. Products made from it are incredibly delicious and fragrant. In addition, even the beginning hostesses will cope with the technological process of creating such a test, because it is prepared very simply and does not cause unnecessary trouble.
In the original, the Alexandrian dough is kneaded with melted milk , but if you do not like the specific flavor of this product, you can replace it with ordinary whole milk.
Alexandria Dough for Easter - recipe
Ingredients:
- milk melted - 1 l;
- granulated sugar - 1 kg;
- wheat flour of superior quality - 2,5-3 kg;
- chicken eggs of medium size - 10 pcs .;
- egg yolks - 3 pieces;
- butter - 500 g;
- sugar vanilla or flavoring of your choice - 4-5 bags or to taste;
- pressed fresh yeast - 150 g;
- cognac - 2 tbsp. spoons;
- raisins without pits - 250 g;
- table salt; 1 teaspoon;
- vegetable refined oil for the lubrication of hands during batching.
Preparation
To prepare an Alexandrian dough for cakes, beat it with an egg mixer, gradually pouring the sugar, then mix the resulting mass with warm melted milk, in which we pre-dissolve live yeast. We also add yolks and soft butter and mix thoroughly. Now leave the mixture for ten hours, and ideally at night.
After a lapse of time, we add salt, vanilla sugar or other flavor to your taste, as well as cognac, steamed previously and dried a little raisins. After that we sift the wheat flour into the container. It will need about two and a half kilograms or a little more depending on the size of the eggs used and the quality of the flour itself. We knead the contents of the dishes by hand, achieving the consistency of very thick sour cream. The texture of the finished dough should be viscous and sticky, so in order to simplify the kneading process, periodically lubricate the surface of the palms with vegetable refined oil.
When the dough takes the necessary uniform appearance, we leave it in the heat for about a half to two hours to increase in volume and approach. After that, you can lay it out on prepared molds for cakes, filling them with one-third, and after proofing send for baking in the oven.
Alexandrine dough recipe for Easter cake on dry yeast
Ingredients:
- whole milk - 250 ml;
- wheat flour of the highest grade - 490-520 g;
- granulated sugar - 300 g;
- chicken eggs large - 4 pcs .;
- Butter - 190 g;
- sugar vanilla or flavoring of your choice - 2 sachets or to taste;
- dry fast-acting yeast - 2 tsp;
- raisins without pits - 1 glass or to taste;
- table salt - 1/4 tsp;
- vegetable refined oil for the lubrication of hands during batching.
Preparation
In this case, the Alexandrian dough will be prepared using dry yeast with slight changes in the process itself. To do this, initially wash thoroughly and dry the raisins, beat a little egg, and the butter, softened slightly at room temperature, cut into pieces. After that, mix in a container of suitable size egg mass, prepared raisins and oil, add sugar and yeast and pour everything without stirring with warm milk. After that we tighten the vessel with the contents of the food film
After a lapse of time, we throw in the mixture vanilla sugar or flavor to your taste, sift to the same flour of the highest grade and produce kneading. The dough in the texture should be viscous and a bit thicker in consistency than on the muffins, but should not drain from the hand. After this, let the test rise in the heat for about one and a half to two hours, and then douse and lay out the prepared oiled molds, filling them a little more than one-third.