Kulich from Alexandria dough

Description

The Alexandrian dough cake compares favorably with traditional recipes in a rather convenient way of cooking, when the dough is kneaded in the evening, and the continuation follows only in the morning. As a result, the next day you just have to add spices and flour, dried fruits and candied fruits, and then wait a couple of hours. After overnight proofing, the dough rises much faster, and the Easter cakes are more magnificent. Proven in practice! Therefore, we sincerely wish you to decide on such a culinary experiment and bake Easter cakes from Alexandrian dough - to the delight of everyone who will celebrate Easter with you.

Cooking

Step 1

In the evening, prepare the dough for the cake from the Alexandria dough. Cut the butter into small cubes, place in a saucepan and melt over low heat. Let cool until warm.

Step 2

Whisk the eggs and yolks with the sugar in a large bowl with a mixer. Add warm baked milk, crumbled yeast and melted butter. Mix thoroughly. Cover the pan with a towel and leave at room temperature for 8-12 hours.

Step 3

In the morning pour raisins with cognac and leave for 30 minutes. Add saffron along with vanilla sugar, zest, nutmeg, cardamom and salt to the dough of Easter cake dough. Stir.

Step 4

Sift the flour through a fine sieve and add to the dough in portions. Knead for 15 minutes until the cake dough begins to lag behind the sides of the pan.

Step 5

Cover the top of the bowl with cling film. Leave in a warm place until doubled in volume. Add raisins, dried cherries and candied fruits. Mix thoroughly.

Step 6

Spread the Easter cake dough into molds no more than 1/3 of the height. Let rise so that it does not reach the top edge of 2 cm. Bake for 10 minutes at 200°C and another 25 minutes at 180°C. Let the Alexandria dough cakes cool slightly in the molds. Then carefully remove and lay on its side on a thick towel. Rolling occasionally, let cool completely.