Honey cake with raisins
If you want to surprise your loved ones and guests, serve a honey cake with raisins prepared according to our recipe on the Easter table. How is it different from the usual? The fact that honey in the dough not only gives the pastry a special taste and aroma, but also has the most wonderful effect on the texture: it becomes denser, slightly moist, very pleasant. And honey cake with raisins is perfectly stored and even becomes tastier with time! To do this, first wrap it in a paper bag, then pack it in a plastic one and put it in a kitchen cabinet.
Ingredients
Servings 8- 500 g flour
- 30 g pressed or 15 g dry yeast
- 100 g of honey
- 7 eggs
- 400 g butter
- 2 h. l. year
- 120 g raisins
- 100 ml cognac or rum
Cooking
Step 1
Prepare the cookie dough. Wash the raisins thoroughly, then pour boiling water over them, dry them and fill them with cognac or rum. Tighten with cling film and leave to infuse for 2-24 hours.
Step 2
Preheat oven to 190°C. Crumble the yeast with your fingers in flour, add honey and 4 eggs. Using a mixer, mix them with flour, then add the remaining eggs one at a time, kneading well each time.
Step 3
Add salt and room temperature butter cut into pieces. Knead until the cake dough begins to lag behind the sides of the bowl. The dough should be very soft, sticky and smooth. Transfer the dough to a large bowl, cover with cling film and leave to rise for 2 hours in a warm, draft-free place.
Step 4
Turn the risen dough (it will be sticky) onto a floured work surface and punch down. Add raisins along with liquid, knead. Put the dough back into the bowl, cover with cling film and refrigerate for 1.5 hours.
Step 5
Punch down the dough, put it on the table and punch it down again. Arrange the dough in the forms for Easter cake so that it takes up no more than half the space in each form. Let rise, 20-30 min. Bake until cooked - Easter cakes should rise strongly. Cool the Easter cakes by laying them on their side on a pillow covered with a towel.