Creamy Raisin Squares
|Sugar||50 Gram (1/4 Cup)|
|Warm milk||125 Milliliter (1/2 Cup 110Â°F, 43Â°)|
|Active dry yeast||1 1⁄2 Tablespoon (Package)|
|All purpose flour||350 Gram (2 1/3 Cup)|
|Margarine||50 Gram (4 Tablespoon)|
|Whipping cream||300 Milliliter (1 1/3 Cup)|
|Eggs||3 , separated|
|Semolina flour||1 Tablespoon|
|Raisins||75 Gram (1/2 Cup)|
Stir a pinch of sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt margarine; cool slightly.
Lightly beat margarine and eggs into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and elastic.
Cover and let rise in a warm place 1 hour.
Grease a 13x9-inch (33x23-cm) cake pan.
Knead risen dough lightly.
Roll out to fit bottom of cake pan.
Place dough in pan.
Preheat oven to 400°F (205°C).
To make topping, mix cream, yolks, sugar and semolina flour in a medium bowl.
Beat whites until stiff; fold in raisins.
Fold egg white mixture into cream mixture; spread over dough.
Bake 20 to 25 minutes or until filling is golden on top.
Cut into squares and serve warm.