Dry fast-acting yeast 10 g
Eggs 3 pcs
Egg yolk 1 pc
Milk 3.2% fat. 100 g
Butter 50 g
Sour cream 10% fat. 200 g
Wheat flour of the highest grade 2 kg
Sugar (sand) 200 g
Raisins 100 g
Vegetable oil 3 tbsp. l.
Salt to taste
Dissolve the yeast in warm milk, add a couple of tablespoons of sugar and flour. Let it swell for about 1 hour.
Add melted butter, eggs, sugar, salt, sour cream.
Mix well and add a little flour to knead the dough. Stir in until the dough sticks to your hands. Grease a baking dish with vegetable oil and place the dough, cover with a clean towel and leave in a warm place for 2 hours.
When the dough comes up, lower it and let it rise again.
Soak the raisins in hot water.
Divide the dough into parts, roll a ball from each part.
Roll out with a rolling pin. Place some raisins in the middle and add sugar if desired.
Make cuts at two edges and thread one edge through the other.
Put on a baking sheet and brush with yolk.
Bake in a preheated oven for 20-25 minutes at 180 degrees C.
Put on a dish.