For the yeast:
1 cake of active dry yeast
1/2 tablespoon sugar
1/3 cup warm water
For the dough:
1/3 cup unsalted butter, softened
1/2 cup milk
1/2 cup all-purpose flour
1 pinch salt
2 eggs
3 3/4 cups all-purpose flour
For the topping:
3/4 cup unsalted butter at room temperature
1/2 cup raisins
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 tablespoon ground ginger
For the yeast:
1 cake of active dry yeast
1/2 tablespoon sugar
1/3 cup warm water
For the dough:
1/3 cup unsalted butter, softened
1/2 cup milk
1/2 cup all-purpose flour
1 pinch salt
2 eggs
3 3/4 cups all-purpose flour
For the topping:
3/4 cup unsalted butter at room temperature
1/2 cup raisins
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 tablespoon ground ginger
Prepare the yeast mixture by combining yeast, sugar, and warm water in a bowl
Let it sit for 15 minutes
Leave the mixture to rise for another 50 minutes in a warm place
Melt the butter with milk and let it cool down
Prepare the dough by whisking together warm milk, eggs, yeast mixture, flour, salt, and melted butter in a bowl
Grease a baking dish of 36 x 24 cm or refractory and spread the dough evenly with a damp cloth
Let the dough rise for another 50 minutes in a protected place
Beat the topping butter until smooth
Poke holes on the surface of the cake using your finger and fill those holes with the cream (use a large piping bag with a star tip)
Soak raisins in hot water to remove their skins
Pat dry and cut into small pieces
Spread the raisins over the cake and dust with sugar mixed with cinnamon and ginger
Bake at 200°C for 30 minutes, then reduce heat to 150°C (20 more minutes) on the middle rack.
