Alexandria dough (for cakes)

Alexandria dough (for cakes)

Absolutely stunning cakes! Sweet, gentle, soft ... delicious I had not eaten in my life! Recipe grandmother, she is preparing for this recipe for several decades. With portions obtained a lot of cakes, safely divide the number by 2, 3, 4 ...
3.4 (votes: 3)
Cook time 120 min
Number of servings 10
Difficulty level medium


milk 1000 ml
salt 5 g
butter 500 g
sugar 1000 g
chicken egg 13 pc.
wheat flour 2500 g
vanilla sugar 21 g
raisins 200 g
sunflower oil 150 ml
cognac 30 ml
yeast 150 g

How to prepare alexandria dough (for cakes):

1 1 l. warm milk; 1 kg. Sahara; 500 gr. drain. oil; 10 eggs; 3 egg yolks; 150 gr. fresh yeast. The eggs lightly beaten, cut pieces of butter, mix all products with warm milk and leave in a warm place for 8-12 hours (boldly leave for the night).
2 Then add 1 tsp salt; 200 gr. steamed raisins; 2-3 sachets of vanilla sugar, 2 tbsp brandy; about 2.5 kg of flour. Knead a soft, viscous dough, dipping his hands in sunflower oil.
3 Put on proofed for an hour and a half, until it has doubled.
4 Overlay 1/3 of the molds, to wait until almost fit to the edges and bake at the D-180 c. until cooked. The top of the cooled cakes grease the glaze, decorate.

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