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Milk - 0.5 liters
Yeast - 40 grams (dry - 20 grams)
Eggs - 3 (medium or large)
1 egg for coating
Sugar - 180 -200 grams
Flour - 1 kilogram 150 grams
Butter - 100 grams
Vegetable oil (odorless) - 100 milliliters
Salt - 1 teaspoon
Raisins - 100 - 130 grams
Vanilla sugar - 1 teaspoon
Cinnamon - to taste and desire
Cardamom - to taste and desire
Star anise - to taste and desire
Nutmeg - to taste and desire
Cloves - to taste and desire
Ginger - to taste and desire
It is important!
- Dissolve yeast in warm, but not hot milk
- The dough should triple in size during proofing. This takes about two hours at a room temperature of about 20 degrees.
- After you put the dough in the molds, put it in a warm place for about an hour (you can heat the oven a little, up to 35 - 40 degrees, turn it off and put it in it).
- Place in the oven preheated to 180 degrees.
- Bake for the first 20 minutes at 180 degrees, then reduce to 160 degrees and bake for another 30 - 40 minutes.
- After 10 minutes of baking, cover with foil to prevent the top from getting too dark.
- Check doneness with a wooden stick. When ready, the stick comes out dry and nothing sticks to it.
Dimensions of forms used in the video:
Length x width x height (in centimeters)
23 x 10 x 6.5
30 x 10 x 7.5
Round: diameter - 16 cm, height - 16 cm.