Easter cake with raisins and candied fruits

Category: Yeast bread

Ingredients
Flour	700-1000 gr
Milk	350 ml
Margarine	200 g
Eggs	5 pieces
Fresh yeast	25 g
Sugar	300-400 gr
Vanilla sugar	15 g
Coarse salt	1 tsp
Candied fruits and raisins	150 g each
Glaze:
Egg white	1 PC
Powdered sugar	200-250 gr
Lemon juice	1 tbsp. l

Cooking method

I baked Easter cakes with my daughters.
We took 1 st. l. sugar and 50 ml of warm milk, mixed, added crumbled yeast and dissolved in milk. We put it in a warm place for 15-20 minutes, during which time the yeast rose with a "cap".
In 150 gr. sifted flour was added 300 ml of warm milk and mixed. Lightly beat the yeast and added to the flour mixture, mixed - it turned into a dough. We covered it with a towel and put it in a warm place for about 1 hour
While the dough is coming up, we have separated the whites from the yolks. Salt, vanilla sugar and the remaining granulated sugar were added to the yolks. Grind the yolks, if it turns out too thick, you can add 1 tbsp. l. water. The whites were beaten with a mixer until they thickened.
The dough that came up was mixed, the yolks were added, then the whipped whites were gradually added, in small portions they began to sprinkle with sifted flour, carefully mixing everything.
As soon as the dough became less liquid, they transferred it to a layer sprinkled with flour and continued to knead, adding pieces of softened margarine to the dough. To prevent the dough from sticking to our hands, we slightly greased it with sunflower oil and did not forget to sprinkle the table with a little flour. The dough is ready if it doesn't stick to your hands. They collected it in a ball, put it in a large bowl, covered it and left it to rise in a warm place for 3-5 hours.
The dough came up, we kneaded a little and put it in the refrigerator overnight.
In the morning, the dough was laid out and raisins (washed and mixed with 1 tablespoon of flour) and candied fruit were added to it. Divide the dough into pieces and put them in molds greased with sunflower oil. After the cakes came up again, greased them on top with an egg mixed with 1 tbsp. water.
They baked for 55 minutes in the oven at a temperature of 180 * Readiness was checked with a wooden skewer; when piercing the cake, it should be dry.
Glaze: protein and icing sugar were mixed, lemon juice was added and beat with a mixer. Apply the finished glaze to the cooled cakes and
decorate with confectionery sprinkles.