Moist and flavorful Alexandrian Easter cake: How to make an Easter pastry
The Alexandria Passover is the perfect recipe for first-time Easter cake bakers who are worried that it might not succeed. Despite the fact that the dough is yeast, it is extremely easy and hassle-free to make. And the result is worth it - the finished easter cake is moderately moist, fragrant, and has a very attractive yellow color.
Foodblogger Maria Mikhalchenko on her YouTube channel(Smakolik.ua Maria Mikhalchenko) shared a recipe for a delicious Alexandrian passover.
Alexandria Easter cake recipe
Source: Screenshot from a cooking video on YouTube
Ingredients (for 6 pastries 13 cm in diameter):
Stuffing:
- milk - 0,5 l
- sugar - 0,5 kg
- yolks - 3 pcs.
- yeast - 75 g
- 250 g cold butter
Dough:
- cognac - 1 tbsp.
- salt - 0,5 tsp.
- vanilla sugar - 1 p
- 1 lemon peel
- dried fruit - 200 g
- flour - 1,25 kg
Method of preparation:
1. To prepare the sourdough you need to mix sugar with warm milk, add yeast and stir until dissolved.
Yeast dough for an Easter cake
Source:
2. Add the eggs, egg yolks and cold butter. Beat with a mixer. Then cover the stew with clingfilm and leave for 8-12 hours.
3. Add cognac, vanilla and lemon zest to the prepared sourdough. Stir.
Easter cake with candied fruits and dried fruit
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4. Add half of the flour and the dried fruit. Stir to combine. Then add the remaining flour and knead the dough until it becomes homogeneous. Leave under a cling film for 1-1.5 hours in a warm place.
5. 5. Divide the dough into equal portions, shape into loaves and place in molds. Allow the dough to proof in a warm place for 1.5 hours.
Frosting for the Easter cake
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6. Grease the Easter cakes with beaten egg, put it in a preheated oven to 180 degrees. Immediately reduce the temperature and bake at 160 degrees for 50 minutes.
Also on OBOZREVATEL you can read the recipes:
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