Easter cake of Alexandria with sourdough

Category: Easter

Ingredients
LEAVEN:
* Wheat starter 100% hydration	50 g
* Wheat flour. a / c	50 g
* Raisin water	50 ml.
OPARA:
* Sourdough	all
* Baked milk	250 ml.
* Sugar	230-250 g.
* Butter	125 g
* Eggs	2 pcs. + 1 yolk
* Wheat flour. a / c	200 BC
DOUGH
* Opara	all
* Wheat flour. a / c	450-490g.
* Cognac	1 tbsp. l.
* Raisins	50-100 g.
* Salt	pinch
* Vanillin	option
* Lemon zest	option

Cooking method

In the morning, take out the starter and heat it.
While this process is going on, we prepare raisin water - 10-15 pieces of large raisins, such as Jumbo, cut, rinse, put in a cup, pour 75 ml. filtered water, room temperature, add 0.5 tsp. sugar and gently rinse the raisins with a spoon. leave for 1-2 hours while the starter is warming up (then filtered)
Stir in the leaven and leave it overnight. By this time it should be ripe. Readiness is determined by the beginning of the settling process. If the house is not warm enough, then the sourdough must be forcibly heated (in this case, I pour very warm water into the vessel and put the bowl with the sourdough there, periodically changing the water)
So the leaven is ready in the evening, we proceed to kneading the dough.
Grind the softened butter with sugar, pour in loose eggs and additional yolk. Mix the mixture well. Pour in warmed milk until warm. Combine the resulting mixture with the sourdough. Stir well again until smooth. Add flour. And knead the dough, stirring thoroughly. Put in a warm place until morning.
Prepare all the recipes in the morning. Rinse the raisins, combine with brandy.
Add your favorite fillers to the dough (in this case, I have fresh lemon zest, grated on a fine grater, raisins with cognac and vanillin), do not forget about salt, as it enriches the taste of the finished product.
Add 2/3 of the flour here (add the rest in portions so as not to clog the bun with flour)
We make a batch in any way. I did it with a stationary mixer. The dough is sticky, but lags behind the walls of the dishes and hands.
Lubricate the fermentation dish with vegetable oil, transfer the kuliche dough there. Close with a lid or foil. Put in a warm place.
After about an hour, do the stretch folding method. After another hour, repeat the operation again.
When the dough comes up 2-2.5 times, proceed to molding.
Divide into greased forms, 1/3 of the volume and put back in the heat, covered with foil.
Well, the dough has risen almost to the edge of the forms, now you need to preheat the oven to 180 * C. Bake the cakes for 40-45 minutes. If the molds are small, then of course it will take less time. Be sure to keep track of how brown the dome is (if necessary, cover with foil)
Willingness to check for dry knife blade.
Cool the Easter cakes on the wire rack. You can glaze while still warm.

Note

Well, the dough was very impressive. Not only is it not particularly troublesome, but also the quality is excellent. I will definitely use this recipe. I was worried whether the leaven could overpower such a dough. The fears were in vain.

A cutaway photo will be after the holiday.