The preparation of ingredients ==================== ====== Raisins, of necessity, sort, wash and fill with boiling water for 15 minutes. Drain the water and allow to dry. Butter, sour cream, eggs, sunflower oil - leave in the room in order to room temperature. The dough I always somehow put a straight dough method. Okay... DOUGH - to 5-quart saucepan. ======== Drain. blend butter and a half norms sugar. Break the eggs and separate the yolks from the whites. Beat the eggs with sugar. Beaten eggs mixed with butter. (which is pre-rubbed with sugar) Pre-dissolve yeast in warm milk. In the resulting mass add sour cream, warm milk with yeast, vegetable oil, cognac. Gradually add the flour with the vanilla and raisins, pre-dried and objasnim in the flour to evenly distribute it in the test. Knead the dough well and put in a warm place to rise for 2-3 hours. The dough rose very well again knead adding flour. The dough sticks to hands, you can lubricate your hands with vegetable oil. Leave until the next rise. The batter is a little watery. For buns and rolls, it is not, because they will be slightly spread out ( already tried more than once. For bread the dough needs more flour) Knead the dough for the 3rd time and put in shape for 1/3, greased and lined with baking paper. Supply for proofing in a warm place until the volume increases. I put on the oven with the included oven.

Bake for adapting to his plate, since plates of all bake differently, but the oven does not open the first 25 minutes. Minutes 40 - 45 start to check readiness of a wooden skewer.

Baked the cake get a little cool and remove carefully from the mold. Put to cool on a cushion or sofa, covered with baking paper and a towel. The cooled cakes to cover with glaze.

FROSTING ======= 1 egg white whipped with 1 Cup of powdered sugar and add the juice of half a lemon.

Bon appetit!