The Easter cake

Milk a bit of heat (so it was a little warm), dissolve the yeast in it.

Add 500 grams of flour, stir well.

Put in a warm place.
I filled a bowl with warm water, put a container with the dough.

Cover with a towel.

The dough should be doubled (it takes about 30 minutes).

Separate whites from yolks.
Mix yolks with sugar and vanilla sugar.

Whites beaten with a pinch of salt in the foam.

In approaching the dough add the yolks and mix.

Then add the softened butter and mix.

Add protein and mix.

Add the remaining flour (flour, you may need a little more or less, it depends on the quality of the flour, knead the dough.
The dough should be well mixed, it should not be steep and should not stick to hands.

Again put the dough in a warm place.
Give the dough a nice climb (it will take 50-60 minutes).

Soak raisins in warm water for 10-15 minutes, then all the water to drain.

In the risen dough add the raisins, stir and put the dough in a warm place.

The dough should be well serviced.

Form oil, put the dough to 1/3 the height of the form.

Cover with plastic wrap or towel.

Give the dough more time to get up already in the form.
Place in a preheated 100 degree oven, bake for 10 minutes.
The temperature was then to add up to 180 degrees, and bake until tender (I have a cake with a height of 11 cm and a width of 17 cm was baked for 35 minutes, 10 minutes at a temperature of 100 degrees and 25 at a temperature of 180 degrees).
To check the readiness of the cake, poke it with a match (or a toothpick), if it is dry - the cake is ready.

Make the glaze.
Whites beaten with a pinch of salt in the foam.

Add sugar, beat until stable peaks.

Ready hot cakes to coat with glaze and sprinkle with confectionery topping or garnish with candied fruit.

Bon appetit!