Vienna cake dough is the most delicious

6 servings
10 hour

How to make the most delicious Viennese cake dough with live yeast? Prepare the necessary ingredients for this. Take fresh yeast. I do not recommend taking dry ones for cakes. Milk can be any fat. Melt the butter in a microwave or water bath and cool.

To make the dough, break the yeast into small pieces.

Add warm (36-38 degrees) milk and dissolve yeast in it. Milk should be warm, but not burning, otherwise yeast will die in it.

In a separate dish, using a mixer, whisk the eggs with the sugar into a lush foam and manually stir in the cooled melted oil.

Mix the yeast mass with the egg mass, cover with clingfilm and leave to ferment for 7-10 hours. Do not put to the battery, otherwise the mass will be reborn in heat. Normal room temperature is enough. The mass will rise or fall.

After the fermentation stage, start gradually pouring the flour with vanillin and knead the dough. Be sure to sift flour through a sieve to saturate it with oxygen. In the amount of flour, navigate the consistency of the finished dough.

Knead the yeast dough for a long time. At first, it will be sticky and will ask for more flour. But with a long kneading, it will become denser and more viscous. Cover the dough with a towel and place in a warm place for 1 hour.

Steam the raisins with boiling water for 10 minutes, then rinse and dry from excess water. Place the washed raisins on a towel and wet thoroughly.

In an hour, the dough will increase in volume.

Stir raisins into the dough.

Arrange the finished dough with raisins into prepared moulds for cakes into 1/3 of the mold. It is better to lubricate your hands with vegetable oil for this. Allow the dough to stand in shape for another 15-20 minutes. It will increase in size.

Bake the Easter pastry cakes in the oven preheated to 180 degrees for 20-30 minutes. The exact time depends on the features of your oven. Cook with pleasure!