Easter cake in a raisin bakery

6 servings
3 hours

How to make Easter cake with raisins in a bakery? Prepare the products. Butter must be of high quality, in accordance with GOST. Remove it from the fridge beforehand to soften. Choose yeast quickly acting, such that are immediately mixed with flour, without prior activation. All products must be at room temperature.

Pour boiling water over the raisins for 10 minutes. Heat the milk to a warm state, about 38 ° C, it should become exactly warm, not hot - hot milk will kill yeast living organism.

Take a bucket of bread maker, install a stirrer blade. In my model, dough products are laid down in the following way - first, liquid ingredients go, then dry ingredients fall asleep. In other models, the bookmark order may differ, see the instructions for your bread maker. Pour warm milk into the bucket, break the eggs.

Put the soft butter. Pour in the sugar, salt and vanillin.

Tip the steamed raisins onto a sieve and rinse under running water, then place it on a paper towel. Dry the raisins and put in a bucket.

Sift the flour, I do it directly above the bucket, you can sift the flour first over the bowl.

Top with the yeast. Set the bucket in the bakery. Choose the program & quot; French bun or bread & quot;, depending on the model. Weight is 500 grams, I always put a light crust, my bread fry any pastry a lot. You look at your model, you can make a medium-rare crust.

Turn on the program. First, the dough is kneaded. I always help with the spatula by scraping flour off the walls and look at the consistency of the dough. Mine this time was very liquid, I poured about 4 more spoons of flour. The correct dough should come together in a lump and move completely away from the walls. When the dough reaches this condition, close the lid and no longer open - the dough will begin to rise.

My program lasted about 3 hours, the cake grew very much, almost to the lid. After the termination signal, open the cover and leave for 10 minutes. Then remove the bucket and shake the cake out of it. Note that with the correct consistency of the dough, the blade should remain in the bucket, and not get stuck in the product.

My cake was slightly tanned as always, but this did not affect the taste in any way. Cool the cake and decorate to your liking. I made the icing out of protein and powder. Enjoy your meal!