Recipe for an Easter cake from Andy Chef

Ingredients:

• 
  Flour - 415 g (85 + 260 + 70 g)


• 
  Eggs - 4 pcs. (2 + 2)


• 
  Softened butter - 95 g (70 + 25 g)


• 
  Yeast in a sachet - 6 g


• 
  Warm water or milk - 200 g (40 + 160 g)


• 
  Sugar - 85 g


• 
  Vanilla sugar - 2 tsp.


• 
  Raisins - 100 g


• 
  For glaze: 50 g of powdered sugar, 1 tsp. water

Cooking method:

1. 
   For the preparation of spoons: Mix dry yeast with forty grams of water or milk, mix well. The temperature of the liquid should not exceed forty degrees. Wait two to three minutes for the yeast to start functioning.


2. 
   Add 85 g of flour and mix the smooth doughof medium density. At first the mass will "disintegrate": it is necessary to continue to mix up to an elastic consistency. The finished dough should be put in a container, cover with a film and leave in a warm place for an hour and a half: it should increase in volume


3. 
   Add in the dough 160 grams of water (milk), goodknead the mass with your hands or mixer. Enter 260 grams of flour and knead again. Add two eggs, 85 g of sugar and 70 g of butter and knead to a uniform consistency


4. 
   Wrap the dough in a film and place in a warm place for a couple of hours - it should go up again


5. 
   In a well-risen dough, add 70 g of flour and"Sweet" ingredients: 25 g of butter (softened), two eggs, raisins (candied fruits, citrus peel), vanilla sugar. The total mass of additives should not exceed 250 grams


6. 
   Wash the dough thoroughly again.


7. 
   Cover the dough with a film and leave in a warm place for another couple of hours


8. 
   Fill in two-thirds of the forms, cover with a towel and put in heat for an hour. Bake cakes 20 - 40 minutes in the oven, heated to 180 degrees, checking the availability of skewers


9. 
   Mix the powdered sugar and water to a uniform consistency. With the resulting glaze, grease the cooled cake and decorate with chocolate or sugar chips