Alexandria Easter cake dough

Name: Alexandria Easter cake dough
Total time: 12 h
Yield: 20
Ingredients: 1000 ml Milk; 1000 g Sugar; 500 g Butter; 10 Eggs; 3 Egg yolks; 150 g Yeast; 200 g Raisin; 1 teaspoon Salt; 3 Vanilla sugar; 2 tablespoon Cognac; 2.5 kg Wheat flour

Absolutely amazing cakes! They always work out. The Alexandria dough is made in the evening, and in the morning we start baking Easter cakes. I have been baking this recipe for the fourth year in a row. The cakes turn out sweet, tender, and airy. I have never eaten more deliciously in my life! The advantage of this cake is that it turns out sweet, and you want to eat it whole, and not just the top with icing. If you're worried about the amount of sugar, don't be! The Easter cakes turn out moderately sweet, like a delicious bun. If you are still confused by this amount of sugar, you can add less.

171

2383

Sadie Rodriguez

Recipe author

Calories

976kcal

Protein

21g

Fat

27g

Carbs

146g

*Nutrition per serving

Ingredients

Servings: 20

1000ml

1000g

500g

10

3

150g

200g

1teaspoon

3

2tablespoon

2.5kg

Step-by-step preparation

Cooking time: 12 hr

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.