Summary

Ingredients

• 1 cube yeast
• 1 teaspoon sugar
• 5 tablespoon milk, lukewarm
• 500 g flour, (wheat flour, 550)
• 150 grams sugar
• 1 packet vanilla sugar
• 6 drops flavor, (baking oil, lemon)
• salt
• 200 g butter, melted or mararine
• 3 egg (s)
• liter ⅛ milk, lukewarm
• 125 g raisins
• Margarine, for greasing the mold
• Breadcrumbs
• powdered sugar

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Instructions

1. This recipe always works and doesn`t get dry:
2. Make yeast milk by crumbling the yeast cube, sprinkling with 1 teaspoon of sugar and 5 tablespoon. Add warm (not hot) milk, stir carefully and let stand for 15 minutes at room temperature.
3. Put the flour in a bowl, add the sugar, baking oil, a pinch of salt, the melted butter and the eggs, stir briefly (with a food processor or similar), add the yeast milk and finally the rest of the milk. Beat or knead until bubbles form. Cover and let rise in a warm, not hot, not drafty place until the batter has roughly doubled. Depending on the heat, this can take up to 1 hour.
4. In the meantime, wash the raisins, drain well and finally fold them into the yeast dough.
5. Grease the form, sprinkle with breadcrumbs, pour in the dough. Put in the cold oven and let rise again until it is about 1/3 higher.
6. Then turn on the oven to 175 - 200 degrees depending on the oven and bake for about 50 minutes. After 35 minutes check whether the surface is not getting too dark, cover with aluminum foil if necessary.
7. Let cool down briefly, turn over and let cool down completely.
8. Sprinkle cold with powdered sugar.