The dough for this recipe turns out very tasty, moreover, it does not get stale for a long time and does not crumble. Last year, I left a cake specially for testing, not even wrap it in plastic wrap for 2 weeks, it is of course on top of dried up, but well inside the cut and was not at all dry.
INGREDIENTS
Milk - 250 ml.
Yeast raw -40gr. (14gr or dry).
Butter - 50g.
Margarine - 50g.
Lard -25gr.
Vegetable oil - 1st.l.
Sour -125ml.
Sol -1 / 3ch.l.
Sugar -300gr. (+ 2st.l).
Egg yolks -5sht.
Cognac -1st.l.
Vanilla sugar pack -1
-750-800gr flour.
Raisins - 100g.
COOKING METHOD
In saucepan pour 250 ml of milk, bring home it to the boil and allowed to cool to a temperature of about 40 degrees. Add in 2 tablespoons warm milk Sahara. Adding raw yeast 40 grams, can be replaced by dry 14gr., But I like to work with raw yeast. Stir and leave for 10-15 minutes to ensure that the yeast work.
During this time, mix the soft butter 50g, 50 grams of margarine, 25 grams of lard, lard, you can buy ready-made or make yourself. Bacon cut into pieces and vyzharit over medium heat, get fat to drain and allow it to cool. Add 1 tbsp vegetable oil.
Prepare cake for fats that when yeast dough add different kinds of fats, it is only for the benefit of, the dough turns out magnificently! Adding to fats revived the yeast with the milk. Set aside to walk for about 10 minutes, during which time separate the yolks from the whites, whites will not be needed. In a bowl pour 300 grams of sugar. Add the yolks and grind everything together, and now we add 125 grams of sour cream, stir and add the vanilla sugar. Adding to receive weight and retain weight yeast, add 1/3 teaspoon salt 1 tablespoon skate, add sifted flour and knead the dough to a thickness slightly thicker than pancake, cover and put them in a warm place for 20-30 minutes. Prepare the raisins. Soak, dry it and roll it in flour. We took out the sponge, punched and add the raisins and flour, knead the dough is not slightly cling to the hands. Remove the dough to rise for 1-2 hours, the dough rises as a punched and another subject to increase by 2-3 times. Now ready to distribute the dough on a mold, the mold is filled dough 1/3 forms. Remove to a warm place to rise.
As the dough rise well, put the cakes in preheated oven on the bottom I put a small baking tray with water to not burned cakes from below, bake at 180 degrees 15 minutes, during this time of Easter cakes have time to redden on top, cover them with foil and diminish the temperature to 170 and bake for another 15-30 minutes until cooked, it all depends on the size cakes.
Small cakes before I get then the middle and finally the big one.
Lubricates the cooled cakes with glaze. And immediately sprinkle grit.
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Details and cooking detail you can see in my very brief video below.
Bon Appetit!