Alexandrovskoe dough for cake
Composition / ingredients
12
Servings:
Cooking method
First, lightly beat the eggs with a whisk or use a mixer. Also separately whisk the egg yolks. We introduce them into the egg mass. Add pieces of soft butter, yeast, sugar. Pour in the warm milk and mix thoroughly. The dough should be homogeneous. Put a bowl of sourdough to settle overnight.
In the morning, knead the approaching sourdough, pour in brandy, add salt, vanilla sugar, steamed raisins and flour. Dip your fingers in vegetable oil and gently knead the dough. It should be soft and viscous. In no case should the dough be steep. Let the dough stand for 30 minutes to rise.
And now you can work with it. You can make sweet buns and pies from the Alexander dough. But of course, Easter cakes are made best of it.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Egg yolks - 352 kcal/100g
- Chicken egg - 80 kcal/100g
