for sweet yeast sponge dough: Rich yeast sponge dough. This test is prepared in two stages: first the dough is prepared, then it knead the dough. Sponge dough is prepared when you need to put more muffin – butter, eggs, sugar, for example, for sweet pies. In warm milk dissolve the yeast, tablespoon of sugar and about half the norm of flour. * enter the flour gradually to make a dough consistency as pancakes

The dough lightly sprinkle with flour, cover with a cloth and leave in a warm place for 1-1,5 hours (dough is ready when it reaches maximum lift, then it starts to fall, and on the surface appear wrinkles).

Coming up the dough.

To prepare the pastry. In a separate bowl RUB the eggs with sugar and salt and mix well. Butter or margarine to melt and cool to room temperature (so as not to burn the yeast). In the finished dough add the baking, gradually add the remaining flour and mix well the dough with the pastry. At the end pour the cooled melted butter and knead on the table, the dough, during the kneading adding flour until the dough no longer stick to hands. Then put it back in a bowl, cover with a napkin or towel and put in warm place to rise for 1.5-2 hours.The finished dough should be elastic. It should not stick to the hands and easy to keep up with the vessel walls.

raisins wash and dry. Candied fruit cut. Melt the butter and cool. The finished dough roll out the layer thickness of 0.5 cm to Grease with a layer of dough with butter. Spread evenly over the dough the raisins, candied fruit, sprinkle the vanilla sugar, cinnamon. From the test roll roll so that the stuffing appeared inside.

Roll gently transfer to a greased baking sheet, roll into the ring. The edges of the cake to grease with egg white, combine and well stung.

Using scissors, make small slits around the entire circumference of the ring.

Ring leave to rise in a warm place for ~20 minutes. Approaching the ring gently brush with beaten egg yolk or egg, being careful not to crush it. Bake in a heated to ~190-200°C oven for ~20-25 minutes. If the top of the loaf heavily flushed, but the cake is not ready yet - you need to cover it with foil and continue to cook. Ready strudel remove from oven, wrap in a clean towel and leave for ~10-15 minutes to rest.

The ring can be lubricated from the top with frosting, chocolate... Sprinkle with powdered sugar or candied fruit.

We hope you enjoy this juicy, rich flavor of bun. Happy Easter =)