Alexandria Cake
by Editorial Staff
A very interesting recipe for cakes made from Alexandrian dough in baked milk. Dough “walks” for about 10 hours, and butter and sugar are immediately added to it. The result surpassed all expectations – the airy structure of the Alexandrian Easter cake and the excellent taste are worth the risk and bake Easter cakes according to a new recipe.
Ingredients
For dough:
- Butter – 125 g
- Eggs – 2 pcs.
- Yolk – 1 pc.
- Baked milk – 240 ml
- Sugar – 230 g
- Fresh yeast – 35 g
For kneading yeast dough:
- Wheat flour of the highest grade – 600 g
- Raisins – 100 g
- Salt – a pinch
- Vanillin – on the tip of a knife
- Citrus zest (optional)
For glaze:
- Egg white – 1 pc.
- Powdered sugar – 150 g
- Sprinkling confectionery
Directions
- In a large bowl, combine 2 eggs and 1 yolk with all the sugar. Mix everything thoroughly with a spoon or with a whisk until the sugar is completely dissolved. Leave one egg white for the glaze.
- Add 125 g of soft butter there.
In another bowl, heat the baked milk until warm and dissolve the compressed yeast in it.
Pour the baked milk with yeast into the egg and butter mixture, stir well. Cover with a bag or cling film and leave at room temperature overnight (8-12 hours). - During this time, the dough will rise and fall, while there will be an oil layer on the surface, and fermentation under it. In the morning, the dough looks like in the photo.
- Add a little sifted wheat flour, vanillin and salt. There, immediately add steamed raisins and chopped zest, if you like.
The dough will turn out to be sticky, much softer than the usual yeast dough from which the products are formed. For convenient kneading, grease your hands with oil. - Tighten the bowl with cling film or cover with a towel and let it ferment warm for 1-1.5 hours.
After this time, the Alexandrian yeast dough for cakes will at least double or triple.
- Gently knead the dough (to let air out) and place in baking tins. I always grease paper baking dishes with butter.
- I got a dough for 3 cakes of 400 g. Put the forms with the dough in a warm place until the dough grows one and a half times, depending on the temperature, it will take 1-1.5 hours.
- Turn on the oven to warm up to 180 degrees in advance. Bake the Alexandrian dough cakes at the same temperature for the first 30 minutes on the middle oven level, then reduce the temperature to 160 degrees and bake for another 10-20 minutes. Check the readiness of the cakes with a wooden toothpick.
- For the icing, combine the protein with the icing sugar and rub thoroughly with a whisk until the powder is completely dissolved. Add lemon juice at the end.
- Cover the slightly cooled, but still warm cakes with icing and decorate with pastry sprinkles or other decor of your choice.
- Wait until the cakes are completely cool and ripe (5-8 hours), and then taste. The cake is excellently cut and does not crumble even when warm.
The Alexandrian Easter cakes are ready, with them the holiday of Bright Easter will be even brighter and more joyful!
Bon Appetit!
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