Alexandrian dough for cakes

Absolutely amazing cakes! They always work out. The Alexandrian dough is put in the evening, and in the morning we start baking cakes. I've been baking according to this recipe for the fourth year in a row. Cakes are sweet, tender, airy. Tastier than I've ever eaten in my life! The advantages of this cake is that it turns out sweet, and you want to eat it whole, not just the top with icing. Who is worried about the amount of sugar, do not worry! The cakes are moderately sweet, like a delicious bun. If you are still confused by this amount of sugar, you can put less.

hallen-bunny

Recipe author

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Composition / ingredients

Servings:

Milk

1000

Sugar

1000

Butter

500

Eggs

Egg yolks

Yeast (fresh)

150

Raisins

200

Salt

Vanilla sugar

Cognac

Flour

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 14 % 9 g

Carbohydrates 75 % 48 g

304 kcal

GI: 2 / 6 / 92

Step-by-step cooking

Cooking time: 12 h

Step 1:
A lot of cakes are obtained from a serving, you can safely divide the number of ingredients by 2, 3, 4 ... This time I did a batch for 1/3 of the products. First prepare the first part of the products (milk, yeast, soft butter, sugar, eggs and yolks).
Step 2:
Mix eggs and yolks with sugar. Lightly whisk, you do not need to whisk for a long time.
Step 3:
Add softened butter and yeast dissolved in warm milk.
Step 4:
Leave the dough in a warm place for 8-12 hours (feel free to leave it overnight).
Step 5:
In the morning we 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:
Raisins are pre-steamed in boiling water, and then dried with a towel.
Step 7:
Knead a 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 can vary, so you need to focus on the consistency of the dough. The dough should be soft and viscous, by no means steep!
Step 8:
Leave the Alexandrian dough to rise for an hour and a half until it doubles in size. It is not necessary to knead it again!
Step 9:
Immediately lay out the Alexandrian dough on the prepared molds. We put a little less than half of the mold and leave the dough to rise a little. We send it to the oven, preheated to 180 degrees (do not need less, otherwise the dough will continue to fit, and not bake). We wait until the cakes are baked, about 30-40 minutes (depending on the size of the cake). The readiness of the cakes can be checked with a toothpick.

Lubricate the top of the cooled cakes with glaze and decorate to your liking.

In addition to raisins, dried apricots, prunes, candied fruits and nuts can also be used as a filler.

Have a nice and delicious EASTER to everyone!