Saffron-yellow Easter cake

Saffron-yellow Easter cake

It is necessary for us:
300 gr torments + 50 gr (it will be required at batch; the quantity depends on humidity and quality of flour)
125 ml of warm milk
5 gr yeast
1 egg + yolk (protein keep if do proteinaceous glaze)
50 gr plums. oils
70 gr sugar
110 gr raisin
salt pinch
vanilla (vanilla sugar / vanillin / vanilla essence)
saffron (2 tablespoons of tincture)

for glaze:
To beat 1 egg white with 80 gr icing sugar, plus some drops of lemon juice

Add to pinch of threads of saffron hot water, leave for a while.
100 gr mix torments (all flour it is better to sift) with salt pinch, add yeast and milk. Add saffron. Stir, cover with wet napkin and leave sponge dough for 30 minutes.
Pound the whole egg and yolk with sugar and vanilla (I have vanilla essence).

Add eggs with sugar to sponge dough and soft oil. Well stir, gradually pouring other flour. Knead soft dough (here and can the additional flour is required), again cover with napkin and leave to approach for 1 hour.

Besiege the risen dough, add raisin, slightly podmesit and let's rise once again (40-60 minutes).

Prepare form. I take deep ladle, I cover it paper for pastries and I grease paper with desi.
Fill form with dough (from third - to half; it is no more! dough will very strongly rise).
Leave dough in shape, having covered with napkin (minutes 30-40).

Warm oven to 100 degrees and put in it form with dough for 10 minutes. Then lift temperature to 180 degrees and bake minutes 30 until the splinter leaves dry dough.
Let's Easter cake cool down and cover with glaze.

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