Let's start with the dough. Warmed milk. Put it in the piece of sugar and a piece of flour. Raskruchivaem yeast and put in milk. Stir with your hand or a wooden spoon. Danielou cover with a cloth and leave the PA half an hour. If there is foam, it is possible to continue, and if not, then leave the dough until such time as it appears. The first secret - never warm liquid in which dilute yeast above 37° C. If you don't have a thermometer, then dip your finger in the fluid should be a pleasant, almost do not feel the heat. If the fluid is overheated, the fungi may die, and the finished dough when cutting will become sticky and unmanageable. The second secret - high-quality yeast. How to determine the quality of fresh yeast? Break off a piece and try to put ago. If the broken piece is stuck and the consistency is like plasticine, you can safely throw away the yeast. And if they crumble and are not attached to each other, it is indicative of their high quality. In poor-quality yeast of the force is only enough for the dough and a little on the primary dough. And kneading thick dough, you will find that it, standing for a few hours, is not suitable.

Yeast came to life. Now make the first batch. In the dough, put salt, stir. The whisk yolks with half the sugar. If the dough we will work mostly with your hands, then boldly yolks, beat with a blender, mixer or whisk. The third secret - if you visibile from all the sugar in the first batch, the yeast will eat sucrose and your product will not be sweet.

Protoplasm margarine with vegetable oil. Cool oil up to t of the dough pour in the yeast and stir. I poured the yeast mixture in Bolshoy capacity.

In the dough with egg yolks and oil put the flour. Make the dough as for pancakes. It takes half normal flour. Cover with a cloth and set in a warm place. I lay on the pillow. Leave for two hours. Good yeast can raise the baking for an hour. The fourth secret: the flour should be sifted through a fine sieve. This we do in order to enrich it with oxygen and remove the impurity or accidentally nedomoganie grains.

If the primary dough has doubled, begin kneading. Spread the remaining sugar and vanilla. Stir. Add flour portions-by the handful. Each time it is kneaded. Spread the flour until until the dough begins to lag behind the walls of the vessel. It is not homogeneous and sticky fingers. Another secret - not in a hurry to pour all at once the norm of flour (a little better nedolozhit than to shift). Yeast dough is much softer than the ravioli or dumplings.

The dough is spread on Lesnica, greased with vegetable oil. Wash your hands from the remnants of dough, wipe and also slush. Knead the dough until, until it starts "beeping". I kneaded for three minutes. PS: the dough may have a bit more paglipat. After lifting, this should not happen.

Spread the dough in a clean bowl, greased with oil. Propylaeum flour and put in a warm place for two hours. Another secret of a good test: PE put it on a hot surface and near heating devices. Overheated the dough loses its elasticity and germination, and in the cutting of sticks to everything it touches: hands, knife, rolling pin etc. But in the draft, too, to keep it not quencies. I put the bowl of dough on the pillow and covered with a towel.

Every twenty or twenty-five minutes abenaim suitable dough - make a Deposit. Do not wait until it completely rises to press down. A little up - to besiege. Do this five times and leave it to rise. Every time obmana the dough you will see that it rises more and more. PS: the settling test, you will be pleasantly surprised that not warming up additionally, the dough is warm to the touch.

Prepare the raisins. Soak for 15 minutes in krupnoplastinchatam the sieve or in the time recommended. Immersed in the water. Dirt and sand will sink to the bottom of the dish with water.

Raisins spread on a waffle or Terry towel. Remove low-quality raisins and remove the stalk.

The dough is ready. It is not sticky, and pleasant to poditive osut. I do not advise you, my dear, to cut it on the countertop with plenty of flour. Oukranos in place of the table, pour a half Cup of flour - it is useful to us, and the worktop lightly with flour propylite.

Roll out the dough into a bundle D 5 cm Cut width of 5 cm. we get 24 blanks

Each piece rolled thickness 5 - 6 mm. Put the raisins. Twisted in the shape of a loaf. Connect the two ends and give a shape of ball.

Protiven lubricated with oil and flour propylaeum. Put blanks 5 - 6 mm from each other. Now put on 15 minutes in a very warm place for proofing. I turn on the oven and put a baking sheet on top. PS: I Have a baking sheet covered with foil.

Mix the eggs with the vanilla and 1 tablespoon of sugar. The lubricated mixture coming up blank. Use only half the mixture. Bake for 20 minutes at t - 180° C

Get the pan out of the oven. Buns grease the second time and sprinkle with cane sugar. Topcem 10 minutes

The buns are sprinkled with water. Enough three times to click on the camera, you can sprinkle it with a brush dipped in water, but do not overdo it! Cover with a cloth and film. Leave for half an hour. It is possible for a few hours. During this time, sweet crust holds up, and the cakes will be more tender. PS: On the second day of rolls will be more tender. This can be done with any yeast baking.

The buns have cooled. They are light, well cut and have fine pores. This we reached by five-time obmyvanija dough during its rise.

Adamiv, we see that the dough is well cooked and it has a lot of raisins.

Enjoy your tea!

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