Fragrant cake

Category: Easter

Ingredients
Flour / s (I have	650 g
Milk	220 g
Butter	100 g
Egg	4 pcs + 1 yolk + 1 yolk for greasing
SAF yeast	3 tsp
Sugar	1 stack (200 ml with a slide)
Vanillin	a little bit
Cinnamon and nutmeg	to taste
Cardamom (freshly ground)	5 seeds
Salt	2/3 tsp
Raisins	1 glass with a slide
GLAZE
Protein	2 pcs
Powdered sugar (Haas)	1 stack (200 ml)
Powdered sugar (regular)	2 tbsp. l.
Lemon juice	2 tbsp. l.

Cooking method

I will make a reservation right away - the recipe is prefabricated, partly from our beloved and native forum (and may the author forgive me).
Nevertheless, I reworked it a little to please my desires (namely, to reduce butter, and add flavor), as well as kitchen circumstances that did not allow me to follow the technology in some way. Perhaps you should soak it a little with syrup, but here it tastes ...
So, let's take a bigger bowl:
1. We dilute yeast in warm milk (27-29 C), with 1 tbsp. l. Sahara. Gradually add half the flour (preferably 2/3), knead without lumps, set aside in a warm place. We allow ourselves to be distracted for half an hour.
2. Now the eggs. Separate the yolks from the whites. Put the whites in the refrigerator (if desired, since they are beaten wonderfully without it, with a small pinch of salt). Grind the yolks with sugar (do not grind white, it is better to mix thoroughly). Melt and cool the butter (up to about 30-35 C).
3. Prepare the seasonings. I mixed cinnamon and nutmeg in a mortar. walnut (ground) and freshly ground cardamom and salt. Take the time to get the cardamom in seeds - it gives the dough a special flavor, while the cinnamon and nutmeg accentuate the flavor.
4. Check the dough. It should double in size (but it is better not to overexpose at this stage). Add yolks, butter and spices to the dough.
5. Beat the whites until tender (ie, so that they do not slide over the bowl). We introduce gently into the dough, gently mix with a spatula. Outwardly and in consistency, it should resemble a creamy pudding. Add the remaining flour. There are two options here - either strictly the remaining amount, or by eye. At first I followed the original recipe strictly in this matter, and it seemed to me that the flour was too much. The author wrote “thicker than on pancakes, thinner than on pies.) I would recommend stopping at the border when a pinched piece of dough, rolled in your fingers for several minutes, just stops sticking. hands, and continue to "shift" it with a spatula.) Again, we poison for proofing.
6. Pour boiling water over the raisins (or soak if completely dry). We throw it back in a colander, let it dry, and immediately dust it with flour. And we rest for about an hour.
Baking.
1. Preheat the oven to 180 C.
2. Prepare the form - line the bottom with parchment, grease the bottom and walls with butter (butter or vegetable). We shift the dough, filling by about half or 2/3. We put on the proofer again (until it rises above the edge). Lubricate the top with yolk.
3. Moisten the oven (the easiest way is to use a spray bottle). We bake on convection at 180 C for 20 minutes, then we reduce it to 160 C and bake until tender (I got another 20 minutes).
Glaze.
It's nowhere easier:
Beat the protein until tender, gradually add the powder using a strainer. Then pour in lemon juice a little.
The consistency of the glaze is quite thick. But, I have the main Haas powder, and it is with starch. After the introduction of lemon juice, it seemed to me that it came out liquid, and I added regular ground sugar. I just dipped small cakes in the icing, I had to coat the big one with a spatula.And, for her own peace of mind, as well as on the advice of one of the members of the forum, she put glazed Easter cakes in the oven for 1 minute (t = 100 C).
It’s probably not good to praise yourself, but the scent was, it seems, even on the stairs. For which I paid - half of the Easter cakes are gone ...