Cupcake of may

30 servings
6 hours 30 min

Filter half the milk, add a glass of sugar to it and stir well, until the crystals are completely dissolved. Then we introduce live yeast into the mixture, simply crumbling them with our hands, mix them thoroughly again and leave the yeast to come. Melt the butter and combine it with the remaining milk. Chicken eggs are divided into proteins and yolks. Add unused sugar to the container for yolks and beat first at low speed and gradually gaining momentum. The mass should increase in volume by 2-3 times and shine. Sift wheat flour (necessarily of the highest grade) into a separate large bowl. We make a depression and pour milk with butter, then yolks beaten with sugar and yeast milk at the end, also add vanillin and cognac. We start kneading the dough. For convenience, at the first stage, you can use a whisk or fork, but when the mass thickens, we continue to knead with our hands until the dough stops sticking to the hands. Leave the yeast dough to rest, covering the bowl with a towel and moving closer to the heat. During maturation (3-4 hours), the dough must be beaten twice (just lightly knead it with your hands).

How vanilla, vanillin, vanilla extract and vanilla sugar differ, how to properly apply and replace them so as not to spoil the taste of the dish, read this article.

How to steam raisins? Cover the well-washed raisins with hot water and leave for 10-15 minutes. During this time, it will become soft. Drain and dry with paper towels.

Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

It is important to sift through the flour to saturate it with oxygen. Then the pastry will turn out to be airy and will rise well when baking. While the dough comes up, go through the raisins and pour boiling water over it for 10 minutes. We drain the water using a sieve. During the second beating, pour steamed raisins. Lubricate the cakes with butter, divide the dough into portions half of the volume of the form and lay out. We leave for 10-15 minutes so that the cakes come up and put in the oven. Bake at 200 C for 40-45 minutes. We check our readiness with a wooden ray. Cool the cupcakes in the form and only after that we take them out. Beat the proteins in clean dry dishes into strong foam, gradually adding powdered sugar. Grease the surface of the cakes with protein lipstick and decorate with powder. Enjoy your meal!