Ingredients
- 1 l. baked milk
- 1 kg. Sahara
- 500 gr. draining. oils
- 10 eggs
- 3 yolks
- 150 gr. fresh yeast
Steps
Beat the eggs slightly, cut the butter into pieces, mix all the products with warm milk and leave in a warm place for 8-12 hours (feel free to leave it overnight).
Then add:
- 1 tsp salt;
- 200 gr. steamed raisins;
- 2-3 bags of vanilla sugar, 2 tbsp. cognac;
- About 2.5 kg of flour.
Knead a soft, viscous dough by dipping your hands in sunflower oil. Let it stand for an hour and a half, until it doubles.
Apply 1/3 of the molds. Wait until it comes almost to the brim and bake at 180 gr. until ready.
Grease the top of the cooled cakes with icing, decorate.
Girls, here I am adding a completely understandable comment by Nadisha Khoreva, I think it will come in handy for everyone:
This dough is like that, without dough... for the third year I will make such a dough, do not worry. Everything must be done as written ...
First, mix all the first products (lukewarm milk, yeast, soft butter, beaten eggs, and separately beaten yolks - you do not need to beat much. sugar, then mix everything together) leave it overnight, I usually knead it in the morning... add salt, cognac (or other alcohol), vanillin, raisins and flour (it leaves me almost 3 kg, but not completely.. a little more than 2.5 kg).. I knead the dough with my hands, dipping fingertips in sunflower oil.. the dough should be soft and viscous, in no case not cool! kneaded and forgot about the dough for an hour and a half, until it rises, you don't need to crush it again!
Immediately put it in a mold, a little less than half of the mold, leave it to rise a little... and send it to the oven at a temperature 180 degrees (no less needed). And wait until it is baked, 30-40 minutes (depending on the size of the cake), you can also check toothpick.
The advantages of this cake are that it turns out sweet, and you want to eat not only the top with cream, and the fact that it is prepared without dough, which is an absolute plus for novice housewives.
Who is worried about the amount of sugar, do not worry! It turns out not oversweetened, but simply the cake is sweet and tasty, but if you want you can put less.
From these proportions, a lot of dough and Easter cakes are obtained)) I hope someone helped with my monologue))
The recipe is very good, I advise everyone
All a pleasant and tasty EASTER!
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