This year, Orthodox Easter fell on April 8, which means that it is time to prepare and stock up amazing recipes for Easter cakes! Alexandria dough is special - it makes incredibly tender, fluffy and at the same time soft cakes. The ingredients are all simple, just like working with a dough.
Attention: there are a lot of Easter cakes with the portion indicated in the recipe. Feel free to divide it into 2 or even 4 parts. Cooking cakes from Alexandria dough should be in advance - the night before the holiday. It is recommended to strictly follow the recipe to get the desired result.
For the first stage, prepare:
- 1 kg of sugar;
- 150 gr. fresh yeast;
- 10 whole eggs and separately 3 yolks;
- 1 liter of baked milk;
- 500 gr. good 82.5% butter.
Heat the milk slightly, beat the eggs a little (not to foam), combine all the products, mix thoroughly, cover and leave the mixture in a warm place overnight (or 8 hours).
For the second stage, prepare:
- 200 gr. soaked raisins;
- 2.5 kg of white flour;
- 2 tbsp. l cognac;
- 1 tsp salts;
- a couple sachets of vanilla sugar.
Gently put together all the ingredients. The last thing to add is flour - it may take less or more, look at the situation. The main thing is right here - do not overdo it! The dough should turn out to be viscous, a little sticky. Stir with your hands, smeared with sunflower oil.
Leave the resulting dough for proofing for at least an hour so that it increases at least twice. Prepare molds for cakes. Pour there dough just 1/3 of the volume - cakes will greatly increase in size.
Put the cakes in the oven preheated to 180 degrees, bake until tender.
Protein icing and confectionery dressing (optional) are applied on the cooled cakes.