Viennese dough for cakes

In a large and deep container with a volume of at least three liters, break the eggs, add granulated sugar to them, then beat everything well together with a mixer. Melt the butter in a water bath, cool it a little and add it to the egg-sugar mixture. You can also use a microwave oven to melt the oil.

We heat the milk to 37 degrees Celsius and dilute fresh yeast in it (it is them, dry ones will not work), after which we add this mixture to the previous one. Mix everything thoroughly, then cover the container with a clean towel and put it in a warm place overnight. You can even additionally wrap the container with a blanket.

The sourdough will ferment overnight and in the morning it will be possible to continue preparing the dough. We wash the raisins, fill them with clean warm water and leave them for half an hour, after which we wash it and put it out to dry a little on a paper towel. Sift the flour.

Add salt to the sourdough, mix. Now we begin to pour the flour slowly, kneading the dough. In the process, we also add raisins. Knead the dough until it stops sticking strongly to your hands. At this stage, we lay out the dough into molds (it is better to take two molds with a diameter of 12 cm or a little less / a little more), filling them by one third of the volume. We leave it to come up for two hours (the dough should come up, taking about half of the mold).

Everything is ready for baking! And while the cakes are being baked, you can prepare the glaze. By the way, such cakes are baked at 180 degrees Celsius to a "dry match", that is, when a match is pierced with a cake, it remains dry. And, of course, to ruddiness.

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