FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material; adding 60 wt% of flour and ground yeast in an amount of 40 wt % into water; mixing and holding produced mixture; preparing dough by adding remaining portion of raw materials into sponge dough in accordance with receipt, i.e. adding 40 wt % of flour, water, sugar, egg, fatty component such as margarine and plant oil, and salt; activating remaining portion of yeast and adding it into dough by moistening flour surface; introducing raisin and/or candied peel and vanillin at final kneading stage; introducing saffron into sponge and/or dough; providing fermentation for 60-90 min, with ready dough temperature being 30-31 C, dough moisture content being 30 plus and minus 1%, acidity value within the range of 2.5- 3.0 deg; dividing fermented dough into pieces, placing dough pieces into pans and directing them to proofer; holding doughs in proofer for time interval providing acidity value of 1.8-4.0 deg. Sweet loaf components are used in the ratio required by receipt, with raisin and sugar being preferably used in increased amounts. EFFECT: simplified method and improved gustatory qualities. 4 cl, 1 tbl, 3 ex
