Why add vodka and other alcoholic beverages to baking: not everyone knows about it

Sometimes you can find recipes for confectionery products that include vodka and other strong spirits drinks.

In most cases, we are used to hearing about cognac: it is often used to impregnate cake layers. However, it is not only about this method of application.

What is the role of vodka

• As it turned out, strong alcoholic beverages (especially vodka) have a wonderful effect on the structure and quality of the dough. Due to the rapid evaporation of alcohol at low temperatures, the dough is saturated with oxygen, so the baking becomes more lush and tasty.
• Dough that contains vodka rises faster and better.
• Yeast dough becomes even more lush. and light.
• Baking with the addition of alcohol does not dry out and does not become stale for a long time, if you add a little alcohol to the dough.
• Pies and cupcakes bake better and look even, appetizing.
• Crunchy pastries, for example, brushwood, turn out even more crispy.
• For sweet pastries, you can use rum or cognac, and in other cases – vodka.

How to add vodka in the dough

On the basis of 1 kg of dough, you can add from one teaspoon to a tablespoon of a strong alcoholic drink.

In yeast dough, vodka is added to the foam that has already risen, together with eggs and butter before adding the flour.

Pour vodka into the yeast-free dough while kneading and let it infuse.