Many housewives refuse to prepare homemade cakes, because they consider this case too troublesome and requires a solid baggage of culinary skills. In fact, dough though not easy to work, due to the amount of muffin in it, but still definitely justifies all your efforts with a stunning result, markedly different from the store cakes for the better. Below we will share another recipe for the Alexandrian test for Easter cakes - it's just a bomb!
Alexandrine dough recipe for cake
Like any regular cake, the cake on the Alexandrian dough turns out to be very oily, melting in the mouth, but unlike many has a slightly denser crumb.
Ingredients:
- eggs - 10 pieces;
- fresh yeast - 145 g;
- sugar 970 g;
- milk - 980 ml;
- egg yolks - 2 pieces;
- butter - 520 g;
- flour - 2.4 kg;
- raisins - 190 g;
- vanilla sugar - 10 g.
Preparation
Opar for this test is prepared according to a rather strange technique. Together with sugar, warm milk and yeast, over the next 10-12 hours, you must come up with whipped eggs and sliced butter, and therefore boldly mix the first six ingredients together and leave in the warmth for the whole night.
Before mixing, place a bowl with a small amount of vegetable oil, it will need to dunk your hands while working with a sticky dough. Next, pour flour into the spoon, add vanilla (or other perfume), about a teaspoon of salt and flour. Stir the dough for at least 10 minutes, after which it is sent to a second proof for an additional hour and a half. Now it remains only to bake the Easter cakes from the Alexandrian dough, for this, it is divided into shapes, filling the last by about a third, and after the final hourly proofing, you can start baking at 180 degrees.
The recipe for the Alexandrian pastry for the Easter cake
This version of the Alexandrian test differs from the previous one with the airiness of its crumb, therefore for fans of "lacy" cakes it will suit perfectly.
Ingredients:
- milk - 540 ml;
- eggs - 5 pcs .;
- sugar - 430 g;
- egg yolks - 3 pieces;
- dry yeast - 25 g;
- butter - 275 g;
- flour - 1.6 kg;
- cognac - 25 ml;
- vanillin - 5 g;
- raisins / candied fruits - 230 g.
Preparation
Before mixing, the oil is brought to room temperature and cut into small pieces. Eggs (and yolks) whisk together with sugar, and yeast is bred in warm milk. Then all the prepared components are mixed and the opara is left for a proofing for about 10 hours. When the opara grows, pour a mixture of flour, salt and vanillin into it. Add candied fruits / raisins and knead well. The finished dough is spread over the molds, filling them with a third, and then leave to proof for about an hour and a half. Approached cakes are baked at 180 degrees until blanching (time depends on the size). Ready-made Easter cake decorate at your discretion.
Alexandria dough in the bread maker
Ingredients:
- milk - 520 ml;
- eggs - 5 pcs .;
- flour - 1,1 kg;
- margarine - 115 g;
- raisins - 95 g;
- vanillin - 5 g;
- sugar - 520 g.
Preparation
Milk pre-warm slightly, and bring the oil to room temperature. Send all the ingredients to the bowl of the bread maker, and pour raisins into the fruit compartment (if there is one on your device). Next, set the main mode, set the light or medium color of the crust and the maximum size of the product. About the cake can be forgotten up to the sound signal, after which it is left for 20 minutes in the bowl of the device, and then completely cooled on the grate before coating the glaze.