Easter cakes made with Alexandrian dough

Step-by-step preparation

Cooking time: 16 hr

1. STEP 1

   

   All necessary ingredients should be at room temperature

2. STEP 2

   

   Soak the raisins for 10 minutes in advance, dry

3. STEP 3

   

   Sift flour 2 times

4. 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 by hand) and also add to the dough. Heat the baked milk a little and pour it into the dough. Place in a warm place for 10-12 hours, it is good to leave overnight.

5. STEP 5

   

   When the dough rises, add salt, raisins, vanilla sugar and cognac. Add flour and knead the dough, greasing your hands with vegetable oil. The dough should be soft and sticky.

6. STEP 6

   

   You can use a mixer with whisks, faster than with your hands.

7. STEP 7

   

   Leave again in a warm place for 1.5 hours so that the dough rises.

8. STEP 8

   

   The dough should double in size.

9. STEP 9

   

   Then knead and place in molds until half full. It’s good to stick a wooden stick into the middle. The dough will rise evenly and it will be easier to check the readiness of the cake.

10. STEP 10

    

    Leave to proof. The dough will rise again. It took a little over an hour.

11. STEP 11

    

    Place the Easter cakes in a cold oven. Place a container of water in the bottom of the oven. Important: further 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. We increase the temperature again: to 200 degrees, bake for another 15 minutes. During this time, the oven cannot be opened. We take out the stick and check the readiness. You can prepare it if necessary.

12. STEP 12

    

    At the end of baking, turn off the oven and leave the cakes in it for about 20 minutes. Then take out the cakes and cool them lying on their sides, turning them over periodically. All. Easter cakes are ready.

13. STEP 13

    

    Decorate the top with egg white glaze. We have some protein left, add 200 g of powdered sugar, a little citric acid, and beat.

Comments on the recipe

arsika

28.12.2023

4.9

Good recipe, but I make it a little differently, like this

Yusya

28.12.2023

4.9

Hello, what is cognac used for? And is it possible to somehow replace it?

Julia

28.12.2023

4.5

The Easter cakes turned out very tasty. True, for some reason they settled during baking, but the glaze hid it.

SVETULKA

28.12.2023

4.5

I baked Easter cakes, they were so fluffy. And it tastes amazing. The main ingredient is baked milk, different from other recipes, which gives it a creamy taste. Thanks for the recipe.