Pie with Nuts, Raisins and Cinnamon

The cake according to this recipe is made from yeast dough, which rises not in a warm place, but the cold. Cold cooked yeast dough is delicious and soft. The aromatic filling is made of nuts, raisins, and cinnamon. And on top of the pie-roll is covered with icing from powdered sugar.

Ingredients

For the dough:

Dry yeast – 2.5 teaspoon (12 g)
Flour – 335-425 g
Butter – 100 g + 20 g for greasing parchment
Egg – 1 pc.
Milk – 60 ml
Water – 60 ml
Sugar – 30 g (2 tablespoons)
Salt – 0.5 teaspoon

For filling:

Butter – 70 g
Sugar (preferably cane sugar) – 120-140 g
Cinnamon – 1 teaspoon
Raisins – 60 g
Walnuts (kernels) – 70 g

For glaze:

Powdered sugar – 150 g
Milk – 25-30 ml

Instructions

We prepare all the necessary products. The butter should be at room temperature. Sift the flour. We heat water and 60 ml of milk separately to 35-40 degrees.
Add dry yeast to warm water, mix a little and leave for 5 minutes. In a bowl, mix 335 g flour, sugar, and salt. Add 100 g of soft butter (you can cut it into pieces for convenience). Lightly rub butter and flour with a fork. Then add warm milk, egg, and water with yeast. Mix. Knead the dough for 3-5 minutes, until it ceases to stick to your hands, adding flour if necessary. I needed 425 g of flour.
The dough should be soft, elastic, and not sticky to your hands. Cover the dough with foil and put it in the refrigerator (I put it on the lower shelf) for at least 2 hours, but it is possible for a longer time. During this time, the dough should double.
Grind the walnut kernels (but not hard). Rinse the raisins and dry them on a towel.
Melt 70 g of butter. Roll out the dough into a rectangular layer 27×37 cm (maximum 30×40 cm). Using a brush, grease the surface of the dough with melted butter. Mix sugar with cinnamon and spread over the oiled dough. Then evenly distribute the raisins and nuts.
Roll a layer of dough with nuts, raisins, and cinnamon, starting from the long side, into a roll. We pinch the seam, and then roll the roll a few more times on the table so that the seam does not protrude. Cover a baking dish with a diameter of 23-24 cm with parchment and grease with 20 g of butter.
Roll the roll in a circle, put it in a mold, and pinch two opposite edges. On the edges of the cake with a knife, we make cuts at a distance of about 4 cm from each other. Cover the cake with plastic wrap and place in a warm place for 30 minutes.
Preheat the oven to 180 degrees and bake a pie with nuts, raisins, and cinnamon for 30-45 minutes. Readiness can be checked with a wooden skewer – when piercing the cake, it should remain dry.
Add milk to the icing sugar and mix. Milk should be added gradually so that the frosting does not turn out too thin. The consistency of the finished glaze should resemble condensed milk.
Let the cake cool, then take it out of the mold. Cover the cooled cake with glaze.
Bon Appetit!

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