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Yeast Cakes (Refrigerator Dough) (D, TNT)
Source: Rina's mother
Serves: about 36 (makes 3 cakes)

2 tsp. sugar
1/2 cup warm water
50 grams fresh yeast
3 eggs
1/2 cup sugar
1 cup butter, melted
1 cup sour cream
6 cups flour

3/4 cup butter
3/4 cup sugar
2 tbsp. unsweetened cocoa
1 tsp. cinnamon
1 cup raisins (soaked in liqueur)
3/4 cup crushed walnuts

Mix the first 3 ingredients in warm electric mixer. Cover with nylon seal wrap and let yeast rise in warm place for 15 minutes.

Start to mix dough with your cake beater. Add eggs, cooled butter to yeast and mix. Add flour alternately with sour cream. Note: After 3 cups of flour change beater to the yeast dough beater (it is like a hook). Mix well. Continue to knead with the hook another 5 minutes. Switch off.

Take 1 tbsp. of oil and oil with your hands around dough so it won't stick to bowl. Cover with nylon wrap and with a kitchen towel and leave in your refrigerator overnight. Let dough stand at room temperature at least 1/2 an hour.

Knead again just for 1 minute. Transfer to floured board and divide in half, or make smaller cakes.

First of all soak raisins with liqueur, Micro for 1 minute on high; set aside. Cream butter with sugar until fluffy, add cocoa and cinnamon.

To Make Cakes:
Take 1 portion of the dough, knead lightly few times and make a ball. Put some flour on board so it won't stick. With the rolling pin roll out a rectangle leaf.

Drain raisins (or better still drink the liqueur.) Spread 1/2 of the butter on top, sprinkle with walnuts and raisins. Start rolling away from you and trying to roll as tight as possible.

Repeat the same with the second part. If you decide to have 3 cakes, divide the filling in 3.

You can put one cake a round a tube baking pan. One, or two in 2 bread pans, or cut in 2- 1/2" pieces and put upside in a round 28cm round springform pan, leaving some space to let the dough rise. Of course you have to butter all the baking pans.

Cover pan (pans) in nylon wrap, cover well with towels and leave to rise again for 1/2 an hour in a warm place of course out of draft.

Bake in pre heated 350°F (hot oven) for 35-45 minutes.

Posted by Rina Perry

Nutritional Info Per Serving: N/A