Composition / ingredients
Cooking method
Wash and soak the raisins.
Heat the milk slightly, dilute the honey and yeast in it. Let stand for 7 minutes and add the sifted wheat flour. Knead the soft dough and set aside for 2 hours so that it fits.
After 2 hours, whisk the egg with xylitol, salt and vanilla, and then add half the corn flour.
Mix the egg mixture with the finished dough, add the rest of the corn flour and knead the dough again.
Mix the dried raisins into the dough.
Grease a bowl with oil, put the dough in it and send it to the refrigerator for 60 minutes.
Divide the cooled dough into 8 parts, put it in muffin molds, greased with oil. Put the oven to warm up to 180 degrees until the dough is ready (no more than 20 minutes).
Bake for 20-30 minutes.
Set aside to cool. In the meantime, prepare the syrup, which you will pour over the cooled and skewered blanks.
For the syrup, boil water, add xylitol, cook for 1-2 minutes, cool to 35 degrees and add rum. Soak the cakes with syrup.
While the cakes are soaked, prepare the glaze.
Mix milk, xylitol, starch and lemon zest in a saucepan with a thick bottom. Boil the mixture over low heat, cook until thickened and strain.
Pour the cooled icing over the syrup-soaked cakes and serve.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Honey - 400 kcal/100g
- Pressed yeast - 109 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Rum - 75 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Lemon zest - 47 kcal/100g
- Chicken egg - 80 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour, unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitamin E - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
- Corn starch - 329 kcal/100g
- Whole wheat flour - 298 kcal/100g
- Xylitol - 243 kcal/100g
