Delicate yeast cake with raisins - a simple and tasty recipe

Kitchen appliances and utensils: a deep bowl, cling film or towel, baking dish, oven, use a silicone spatula or a wooden spoon to knead the dough.

Ingredients

Step cooking

1. First, prepare the dough. We heat 100 ml of milk to a temperature of 35-40 degrees, add one teaspoon of sugar and 1.5 teaspoon of dried yeast. Mix well and leave for 15 minutes so that the yeast comes up. It is very important not to overheat the milk, because the fermentation reaction will not start in the very hot yeast.
   
2. We take 150 g of butter from the refrigerator so that it melts a little to room temperature. Pour 60 g of raisins into a separate bowl and fill it with hot boiled water to swell. Instead of raisins, you can add any candied fruit to the dough. If you want to add nuts, then a small amount is allowed, because they plant the dough.
   
3. Drive three eggs, 60 g sugar, a pinch of salt into a separate deep bowl. We also send 0.5 tsp. vanilla extract or 10 g of vanilla sugar and lightly beat with a whisk or a fork.
   
4. We pour the approaching dough. Sift 370 g of flour into a separate bowl, add half to the liquid mixture and knead the batter. Add the remaining flour, knead the dough. It turns out sticky, and this is necessary, we do not add more flour. Knead the dough with your hands or with a mixer with a nozzle for dough 10-15 minutes.
   
5. Gently mix raisins in the dough. Then, in small portions, add 150 g of butter and mix it into the mass.
   
6. We put the finished dough into a clean dish, cover with cling film or a towel, make a small hole so that the air comes in and leave it to approach for an hour and a half.
   
7. After this time, sprinkle the work surface with flour and spread the dough. Crumple it a little and put it in a baking dish. Half fill the forms. Forms can be used metal or paper. Inside the mold, pre-lubricate with butter. Leave the blanks on the proofing for 30 minutes. You can put them in the oven by setting the temperature to 45 degrees. After that, bake for 30-40 minutes at a temperature of 180 degrees. If the cake pan during the baking process starts to brown, cover it with foil.
   
8. We get ready cakes from the oven. If baked in paper form, leave it in it. If in metal, then we get it, put it on the grill, let it cool. We cover the cooled pastries with glaze.
   
9. You can melt the white chocolate, grease the tops, sprinkle with candied fruits, almond flakes on top. You can make glaze from egg whites. To do this, whisk one egg white in a lush foam with a whisk or mixer. Without ceasing to beat, add 200 g of icing sugar to it in small portions and a teaspoon of lemon juice. Beat until stable peaks. Lubricate the cooled cakes, sprinkle with colored sugar sprinkles on top of the confectionery. Ready cakes we serve to the table.
   

Video recipe

To fully understand the baking of Easter cake, watch this short but informative video. You will learn how to get a fully kneaded dough, see ready-made Easter cakes.

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