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Pan cake with raisins yeast

... a sweet yeast bread with raisins on sourdough. Inspiration for the baking, I found the rules on blogs wyszperanych Lo Scief Scientifico e Anic & Cannella . I am very happy with the final outcome, this sweet bread is very fragrant, and in addition long stays fresh. That is what tigers like the most:)

Ingredients:

the leaven:

· 75 g wheat sourdough

· 75 g flour Manitoba

· 75 g water

Mix all ingredients, cover, set aside in a warm place for 12-24 hours.

on the cake as appropriate:

· leaven

· 150 g flour Manitoba

· 200 g of whole-wheat flour

• 50 g milk

· 150 g sugar

• 2 whole eggs

• 1 egg yolk

of 120 g of butter

· glass of rum

· wiped rind of 1 orange

· pinch of salt

• 50 g raisins (previously soaked, drained and dried)

Extras:

• 50 g raisins (previously soaked, drained and dried)

• 3 tablespoons bitter cocoa

• 3 tablespoons powdered sugar

Sift the flour, mix it with yeast, milk and sugar. Begin to knead, gradually adding the eggs and yolk. Dough will be quite sticky, so if we made by hand, it is best to take a break, cover the dough and leave it for 15-20 minutes. Return to the kneading, gradually adding the butter (best to divide them into 3 parts and add one part of the dough to form until completely absorbed, add another portion of butter, etc.). At the end add a pinch of salt, rum, orange zest, abraded and raisins. Knead again (if necessary, add a little flour.) Flexible, cover kneaded dough and set aside in a warm place to rise (for me it lasted 4 hours).

Ready roll the dough into a rectangle. Sprinkle the surface with icing sugar, cocoa and raisins, rolled up. Pass the dough to the longitudinal mold (greased and floured), set aside in a warm place to rise again (for me: 2 hours). Put into preheated oven and bake for about 35 minutes. at 170-180 ° C.

Additional comments:

- if sourdough is not very active, this cake can be further strengthened by adding a bit of fresh yeast (with milk, the first wyrabianiu);

- the filling can be freely modified;

- Mr. dolce can do it without filling, just add more nuts and raisins to the dough the proper;

- from the dough come out too great scones, and I would recommend this form!