Small Easter cakes with raisins and icing

Instructions

1. Beat two eggs and one egg yolk in a bowl with sugar.
2. Add melted butter.
3. Mix yeast into warm, steamed milk.
4. Also add to eggs.
5. Cover bowl with cling film, 8-12 hours let stand at room temperature.
6. Soak the raisins in the boiling water for about 5-7 minutes.
7. Drain the water and dry with paper towels.
8. Add the sifted flour, salt, vanilla and raisins to the mixture.
9. Grease hands with oil to the mixture does not stick to them.
10. Knead a dough out of it.
11. Cover the bowl again with cling film.
12. Let it rise in a warm place for 60-90 minutes.
13. Knead the yeast dough again, place in small greased molds.
14. Leave to rise for another hour or an hour and a half.
15. In the meantime the dough should have doubled in size by about 1.5 times.
16. Place in the preheated oven and bake at 180°C for 30 minutes.
17. Reduce the temperature to 160°C , bake an additional 10-20 minutes.
18. For the icing, whisk the egg white with the icing sugar.
19. Spread over the cooled Easter cake.
20. Decorate the Easter cake with sprinkles and serve with the Easter brunch.