Of the total number of ingredients separated 2 tbsp flour, 1 tbsp sugar, add the yeast and 1 Cup. milk to make the dough. RUB the yolks with sugar and pour into the prepared dough. Then add the flour, softened at room temperature butter, cognac, vanillin, salt. Kneaded dough is put in a warm place while lifting the dough need to press down twice. After the third lift to put on the table and divide into pieces for cakes.

Note: the dough can be mixed with the cleaned raisins. I divided the dough into two parts, one part mixed the raisins.

The pieces of dough put in shape, covered with oiled parchment paper. The dough should take 1/3 of the form. Leave for 60-80 minutes for the cakes to rise. Bake cakes at a temperature of 200-210 degrees until tender. Ready the cooled cakes to grease with glaze.

Frosting: beat the whites to increase in volume, gradually add the powdered sugar and then a spoon of cognac. Grind until white and fluffy state (you can enter cocoa, chocolate, strained cranberry juice...)

Decorate as desired.

Happy Easter! All in all a good!