Starobelsky cake (option three)

Category: Easter

Ingredients
premium wheat flour	650 BC
gluten	20 g
milk	300 BC
egg	2 (100 g. B / s)
sugar	170g.
butter (spread)	150 g
turmeric	1 tsp
salt	1 tsp
vanilla	taste
lemon flavor	taste
pressed yeast	30 g
raisins	150 g

Cooking method

Mix flour with gluten and sift. If there is no gluten, then you can take flour with protein in the region of 13.5-14% or reduce the liquid.

Dissolve the yeast in milk, add sugar, salt, flavor and eggs.

Knead with a hook until the flour is moistened.

Add oil at room temperature in small portions. We put each next portion when the previous one has completely entered the dough.

Knead until the dough begins to move away from the walls of the bowl.

During kneading, we monitor the temperature of the dough. It should not exceed 24-25 degrees, well, a maximum of 26. If the temperature of the dough is higher, then stop kneading and send the dough for 30 minutes in the cold.

We wash the raisins, dry and mix with a spoonful of flour.

Add to the dough and stir in at low speed.

The dough is smooth and shiny.

We grease the table and hands with oil. Put the dough on the table. We turn into a ball. The dough does not stick as it might seem.

Grease the dishes with oil. We put the dough, cover. Let's get up.

The dough should increase in volume by 2-2.5 times. This can take from 1.5 to 2.5 hours.

That's how beautiful it is - ready-made dough.

Divide the dough into the required number of parts. Roll each part into a ball. Place in a greased and floured dish. The dough should fill the mold 1/3. Prove the dough.

The dough volume should increase 2-2.5 times. This can take from 1.5 to 2.5 hours.

Place the molds in a cold oven. Set the temperature to 180 degrees and turn it on. Bake from start to finish for 35 to 50 minutes.

If the top starts to burn, cover with foil. Willingness to check with a wooden skewer. Remove from the oven, free from metal molds and cool on something soft, laying on its side. periodically approach and turn over.

Delicious Easter for you!

Note

My last cake this year. Baked ... enough until autumn. I store it in the freezer, take it out, defrost it in a bag. Great baked goods, like fresh.
I baked these cakes with butter and spread. I didn't notice the difference.
The cakes are of medium sweetness and fiber to taste. Average humidity, maybe even more to dry. Everything about them is harmonious.
Life hack from me. For a couple of years now I have been baking small cakes in paper cups for tea of different sizes. They look very nice, stable. And for the price, such glasses are cheaper than paper forms for cakes. I pre-grease the walls and bottom with oil. But they lag quite well behind baking even without lubrication. A 190 ml glass of dough contains 75 grams, and a 225 ml glass contains 100 grams. Recommend!