Recipe and photos by: Veronika Ivanauskė.
This recipe will make two Easter buns.
For mixing:
50 g inactive wheat yeast
100 g Zelbukis wheat flour 550C
50 g water
10 g sugar
Dough:
350 g Zelbukis wheat flour 550C
100 g milk
80 g sugar
3 eggs
5 g salt
5 g vanilla (optional)
100 g soft butter
100 g raisins (soaked in warm water)
Or
50 g chocolate
Procedure:
Mix the ingredients the night before, cover with a cloth and leave to ferment at room temperature. This will take 8-12 hours.
Place flour, eggs, sugar, salt, vanilla, and milk in a food processor. Mix slowly until everything is combined. Let rest for 30 minutes.
During this time, you can soak the raisins if you haven't already.
After 30 min. add the mixture, mix slowly with a food processor, using the bread mixing hook. Mix until the dough starts to stick to the hook, becomes firm, strong, elastic. Do the window test.
Add the butter little by little, in small pieces. Mix at low speed until the butter is completely mixed into the dough (10-15 min.). Check the window test again. The dough should not tear. It must remain firm, elastic.
Drain the raisins, add them to the dough, mix slowly.
Transfer the dough to a clean bowl for four hours at a temperature of 24-26°C. During the first three hours, make 3 folds. The dough should almost double in size during this time.
Cover the dough with cling film and place in the refrigerator overnight for cold fermentation.
In the morning, remove the dough from the refrigerator, let it rest for 15-30 minutes, divide the dough in half and form two balls of equal weight, place them in paper molds. Let rise, covered, at 26°C for 4-6 hours, until the dough reaches the top of the molds.
Bake at 170°C for 40 minutes. The internal temperature of the cake is 95°C or check with a wooden skewer, it should remain dry when removed from the cake.
Cool on a wire rack. Once cooled, you can decorate.
