|3.||Vanilla sugar||1 pack|
|4.||Dry yeast||1 pack|
|9.||Chicken egg||2 PC.|
|12.||Ground cinnamon||1 Tsp|
|13.||Powdered sugar Glaze||125 Column|
|14.||Water Glaze||2 art. l|
Flour, 50 gr. Sahara. mix vanilla sugar, yeast and salt in a bowl, add eggs , 60 gr. Melt the butter over low heat, add milk and water and remove from heat. Add the butter-milk mixture to the flour and, using the nozzle for the dough in the mixer, knead the smooth dough. Place the bowl with the dough in a warm place for 1 hour until its volume doubles.
Rinse oranges with hot water, remove the zest. Rinse the raisins, add to the zest and chop coarsely.
Knead the dough that has grown in volume and roll it out on a work surface, sprinkled with flour, into a layer about 50 x 50 cm in size. Lubricate rolled dough with soft butter.
Cut the dough into 6 longitudinal strips each about 8 cm wide, and then cut across five times so that you get rectangles of about 8 x 10 cm.
Mix sugar with cinnamon, sprinkle the rectangles of the dough, spread a mixture of raisins and orange zest on top.
Lubricate the cake pan with butter, place the pan in any bowl so that the pan is vertically inclined.
Roll the rectangles of the dough in half, slightly stretching them along the length and width. To lay out the “layers” of dough prepared in this way, alternating the fold - one layer with the fold up and the other with the fold down. When all the layers are laid out, return the form to a horizontal position and slightly distribute the layers, as evenly as possible in shape.
Leave the mold in a warm place for thawing for 15 minutes. Preheat oven to 175 degrees and bake for 30 minutes.
Remove the finished "Orange" bread from the oven, leave to cool on the wire rack for 10 minutes, remove from the mold. Prepare the icing by mixing powdered sugar with water, beat until smooth and apply the icing on the bread, let the bread cool completely.