Gaby
Ingredients:
200g of margarine (a plant-based and butter blend “Tulchinka”)
50g of butter
50g of fresh yeast
250g of milk
250g of sour cream
1 whole egg
7 egg yolks
40g of vanilla sugar
4 tablespoons of orange zest
100g of light raisins
500g of sugar
1 teaspoon of salt
1.3kg of all-purpose flour
Prepare the dough starter: Mash the fresh yeast with half a cup of sugar. Pour in a cup of warm milk (250g) and add the whole egg; mix well to combine the ingredients. Stir in 2 cups of flour until the mixture resembles a thick pancake batter. Let the starter sit in a warm place for 1.5 hours.
Separate the egg whites from the yolks. Whisk the yolks with sugar, then add them to the dough starter. Stir in the sour cream at room temperature. Add the vanilla sugar, orange zest, and salt. Melt the margarine (“Tulchinka”) and let it cool; then add it to the dough. Rinse, dry, and toss the raisins in a little flour, then fold them into the mixture. Gradually add the sifted flour. Grease your hands with vegetable oil and knead the dough for 25–30 minutes.
Cover the dough with a towel and let it rise in a warm place for 1 hour.
Spoon the dough into molds, filling them to one-third of the mold height. Let the filled molds rise in a warm place for 30 minutes.
Brush the tops with egg yolk and bake for 45–50 minutes at 350°F (180°C).
