Yeast dough for cakes

1. Crumble the yeast, put it in a bowl. Here we pour sugar and pour 100 ml of warm milk. Milk should be exactly warm, not hot. Mix it up. Leave the dough in a warm place for 15-20 minutes. During this time, a reaction should take place. After the appearance of a foam cap with a sponge, you can continue to work.

2. Pour half a portion of sugar into the dough, pour the remaining milk. Sift the flour two or three times, pour it to the liquid ingredients. Knead the dough. Its consistency should be like pancakes. Cover the bowl with the dough with cling film, and then with a towel. We leave the sourdough to ripen in a warm place protected from drafts for about five hours. Meanwhile, my raisins, spread on a paper towel, let it dry. Then sprinkle the raisins with flour. This will help the raisins to be evenly distributed in the dough.

3. After the specified time, the dough should fit well. Proceed to further cooking: break the eggs into a bowl, pour the remaining sugar. Beat the eggs with sugar until smooth and fluffy. Then we put margarine in it. Margarine should be at room temperature. To do this, it should be taken out of the refrigerator in advance. Together with margarine, add sour cream, salt, raisins.

4. Well, now we pour the flour in parts and begin to knead the dough. You need to knead for a long time and persistently, about 30 minutes. As a result, the dough should easily fall behind the hands. You need to be careful with flour, since the excess has a very negative effect on the finished product. In order not to add too much, you can lubricate your hands with vegetable oil when kneading.

5. We roll the finished dough into a ball, put it in a bowl greased with vegetable oil. Cover with a towel. We put it in a warm place for about one hour. After the specified time, the dough is crushed and laid out in forms.

Delicious cakes and pleasant tasting for you!