Alexandria Easter cake dough
Step-by-step preparation
STEP 1
You get a lot of Easter cakes per serving, you can safely divide the amount of ingredients by 2, 3, 4... This time I mixed 1/3 of the ingredients. First, let's prepare the first part of the products (milk, yeast, soft butter, sugar, eggs and yolks).
STEP 2
Mix eggs and yolks with sugar. Beat lightly, no need to beat for long.
STEP 3
Add softened butter and yeast dissolved in warm milk.
STEP 4
Leave the dough in a warm place for 8-12 hours. Keep in mind that if it is very warm, the dough will be ready for baking earlier, and since yeast is living organisms, it will develop further, this will give the finished product an alcoholic smell when baking. If the room is cool enough, you can leave the dough for 12 hours.
STEP 5
When the dough has risen, take the second part of the ingredients (salt, raisins, vanilla sugar, cognac and about 2.5 kg of flour) and add to the dough.
STEP 6
First steam the raisins in boiling water and then dry them with a towel.
STEP 7
Knead the soft, viscous dough, dipping your fingertips in sunflower oil. It takes me almost 3 kg, a little more than 2.5 kg. Since flour is different, the amount may vary, so you need to focus on the consistency of the dough. The dough should be soft and viscous, and in no case hard!
STEP 8
We leave the Alexandria dough to rise for an hour and a half, until it doubles in size. No need to knead it again!
STEP 9
Immediately pour the Alexandria dough into the prepared molds. Place a little less than half of the mold and leave for the dough to rise a little. Place in the oven, preheated to 180 degrees (you don’t need less, otherwise the dough will continue to rise and not bake). We wait until the Easter cakes are baked, about 30-40 minutes (depending on the size of the Easter cake). You can check the readiness of the cakes with a toothpick.
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