- milk - 500 ml;
- dry yeast - 11 g;
- flour - 1-1.3 kg;
- eggs - 6 pcs .;
- butter - 200 g;
- sugar - 250-300 g;
- raisins - 300 g;
- vanilla sugar - 1 tsp.
- a pinch of salt.
For the glaze: 2 egg whites; 100 g sugar.
Heat the milk. In warm milk, dissolve the yeast. Add 500 g flour, stir well. Put in a warm place and cover with a towel. Wait about 20 minutes.
Separate the whites from the yolks. Mash yolks with sugar and vanilla sugar. Whip the whites with a pinch of salt into the foam.
Add yolks, mix. Add softened butter, mix, then add whites, mix.
Add the remaining flour, make the dough. Put the dough in a warm place again. Give it a good rise (wait 50-60 minutes).
Soak the raisins in warm water for 10-15 minutes, drain the water. Add the raisins to the dough, mix and place again in a warm place so that it rises well.
Grease the form with butter, put the dough at 1/3 of the height of the form. Cover with foil or towel. Let the dough rise again.
Put the dough into the oven preheated to 100 degrees, bake for 10 minutes.
Then raise the temperature to 180 degrees, bake until ready (25-35 minutes).
How to make the frosting: Whip whites with a pinch of salt into the foam. Add sugar, whip until stable foam. If desired, you can decorate with confectionary sprinkles or candied fruit.