Stage 1. 1.2 kg of flour in the evening brew 0, 75 liter of boiling milk and leave for 5 – 6 o'clock in the morning. Flour brew, pouring milk, just taken from the fire. Immediately mash with a spoon, to get all the dry flour. Once the ground is very hot, but after a couple of minutes, you can knead it with your hand and form a homogeneous ball. I didn't leave brewed the flour overnight, just put it in a saucepan under a lid until it has cooled to warm. The dough between all the stages put just under the lid. This time I cooked a third portion and didn't put raisins. But in the original version, the raisins, of course, should be. When cooking for a third of the ingredients take 7 small eggs in the dough 4 whole and 3 egg yolks, 3 protein leave in the fridge for the glaze.

Stage 2. In the morning, 100 g of live yeast and 1 tbsp. sugar bred in 100g of warm milk. Leave in a warm place until increased in volume by 5 times. Separately wash the raisins, pour boiling water and leave to cool. When it is cold, you will need to drain off the water and drain in cheesecloth to dry, while we will continue to make the dough.

So came our yeast.

Stage 3. Add "2" to "1", mix and leave in warm. The dough should come, and then fall off. The mass obtained is dense and at first hard to believe she can climb, and even fall off, but warm is exactly what happens. Usually warm it takes about an hour.

Stage 4. 10 eggs, 10 egg yolks, 800 g of sugar and 5 to 8 packets of vanilla mix. I use a hand mixer. Stage 5. "4" we pour in the fallen dough and mix. And it is also the hand mixer. Don't know how I could handle such a load electric: mass is initially dense enough, and the manual turns out very carefully. Subject to approach. Mass will rise beautifully, magnificently, for about an hour.

But until the dough looks like this.

Stage 6. Melt 250 g butter, gently stirring to boiling, leave to cool. Knead the dough first with a spoon, then by hand, gradually adding the remaining 1,3 kg of flour. Then gradually pour in the oil and also knead by hand. At the end of kneading, pour 2 tbsp vegetable oil, knead. Add the dried raisins, mix. Just batch takes 30 – 40 minutes.

You need to obtain a homogeneous mass, without lumps.

Then leave the dough to rise. At this stage I shift it into the large pot, to not run away. It is important not to overdo, so it's not more than an hour. Otherwise, Easter cakes can crack the top.

That's the way it came, an increase of about half.

Step 7. Cut out baking paper circles the size of the bottom of the forms, grease them with butter from the inside and decompose shapes. After that, inside grease with butter the sides of forms. Fillable form test 1/3 of the total volume. To do this, I separate the dough in two large spoons (not Cutlery) and transferred to the form. Cover the forms with a towel and leave in warm to come to ½ volume. Start preheat the oven at 150 degrees. When the dough has risen, grease the top with egg, and bake it in the oven. I bake in an electric oven at the lower heating placing shapes on a sheet in the middle of the oven to avoid burning. Readiness can be checked with a splinter of wood – the dough is ready when it is taken out dry. But, in principle, when the top Easter be a beautiful and ruddy, it is clear that it is ready. While they bake, make the icing: whisk 1 egg white and gradually add 1 Cup sugar, continuing to whisk.

Ready Easter take out from the oven, take out of the forms at once, as quickly as possible, lubricated with glaze. Here you can not yawn, otherwise the icing may not dry in the future. Then sprinkle with powder. If you do without frosting, you can hold in forms 15 minutes and then remove. If removed at once, for reliability, you can carefully go between the inner edge forms and Easter with a knife. If you cook a third of the ingredients is obtained 4 Easter: 500 g, 400 g and 2 to 300 g is only 1.5 kg. If the original number of products is 12 pieces.

Ready Easter leave on a towel in the clear for the night. During this time they cool down, acquire a desired texture, while the icing dries.

Then I store them in an enamel saucepan with the lid.

Here's a real old Kiev Easter we have. Christ Voskrese!