Buns with raisins made from yeast dough. Butter buns with raisins Butter dough for buns with raisins recipe
Cooking dough. Chop fresh yeast into a bowl, mix it with sugar, fill it with warm milk and add a few tablespoons of flour.
Mix thoroughly and leave in a warm place for 20 minutes. During this time, the dough should increase several times.
Mix eggs in salt and sugar.
Pour melted butter at room temperature into the egg mixture.
Pour the egg-oil mixture into the dough and mix.
In several steps, we introduce flour into the dough, kneading the elastic dough.
We finish kneading with our hands. If necessary, add a little to the flour until the dough stops sticking to the hands and table.
When the dough has stopped sticking, we grease our hands. vegetable oil, and finish mixing.
Transfer the dough to a deep bowl greased with vegetable oil. We also apply vegetable oil to the surface of the dough. Cover the bowl with a towel, and set the dough aside in a warm place for 1-1.5 hours.
Put the dough that has come up 2-3 times on a table sprinkled with flour.
For the convenience of work, small parts can be separated from the general piece of dough.
We form a tourniquet from the dough, and divide it into equal parts. The size is arbitrary, depending on your individual preferences.
We form each piece of dough into a ball, put it on the table, and cover with a towel.
Roll the balls one by one into rectangles 3 mm thick. Lubricate the surface of the dough with a thin layer of butter.
Sprinkle a mixture of sugar and cinnamon on top of the butter.
Put the raisins on top of the sugar, and roll up a dense roll.
We blind one of the edges of the roll, and make a longitudinal cut in the center.
We intertwine the strips between in the form of a bundle, twist into a ring, forming a bun.
Put the buns on a baking sheet covered with parchment paper and set aside for proofing for 20-30 minutes.
Grease the buns that have come up with an egg so that a golden crust forms during baking.
We bake the bun in the oven, preheated to 180 * C for 25-35 minutes.
To make the buns softer and more tender, cool them on a wire rack, covering with a kitchen towel. Bon Appetit!
Yeast dough raisin buns are a very simple option for delicious homemade baked goods. There is no need to fool your head by inventing the filling, you just need to make a butter dough and knead raisins into it - it couldn't be easier. Products can be formed in different ways. Making ordinary pompoms or winding pigtails is everyone's personal business. For me this time, the best option turned out to be buns-knots: it seems to be easy, and at the same time - interesting!
What I like about buns is that you can always take them with you as a snack. But the tastiest, of course, are freshly baked products that have just come out of the oven and have cooled down a little. And even if you cut them lengthwise and grease them with butter or jam ... In general, read the recipe and cook with pleasure!
So, to make a yeast dough for raisin buns, we need the following ingredients.
For the filling, you need raisins. It needs to be rinsed well, dried and sorted out.
Sift 3 cups flour into a bowl, add yeast and salt.
Break the eggs into a separate container and beat lightly with a whisk. Add sugar and continue to beat for about 1-2 minutes.
Pour warm milk and cooled melted butter into the eggs and sugar. Stir - the yeast dough bun for raisin buns is ready!
Pour the liquid into the flour with yeast and start kneading the dough.
Sift the rest of the flour, switch to manual kneading. The amount of flour is regulated according to the consistency of the dough - it should be soft, elastic, not stick to your hands too much. Knead for at least 10 minutes. We form a ball, sprinkle with flour, cover the bowl with a towel and leave in a warm place for 30-60 minutes.
An hour later, my dough grew 2.5 times. We put it on the table, sprinkled with flour, mnem well.
Add the prepared raisins in portions to the dough. Knead with your hands until the filling is relatively evenly distributed throughout the dough.
It's time to shape the buns. Pinch off some dough, roll out the sausage and tie it in a knot.
Then we fix the left edge at the bottom, and the right edge at the top. We repeat this operation with the entire test. You can immediately divide the dough into equal pieces to make the buns the same size.
We spread the products on a baking sheet with baking paper, cover with a towel and leave to rise in a warm place for 15-20 minutes. At this time, we put the oven to heat up to 180 degrees.
Before baking, grease the buns with a scrambled egg, milk or butter. We bake buns from yeast dough with raisins for 20-25 minutes. Readiness is determined by an appetizing golden crust.
Remove the cooled buns from the baking sheet and serve. You can store products for several days in a closed container. But most likely yeast buns with raisins will quickly disappear from your table!
Enjoy your tea!
Butter dough is always prepared on the basis of milk, yeast, chicken eggs and butter. Some housewives use margarine instead of butter - this is normal and it turns out very tasty too. If you cook yeast dough the first time, don't worry, step-by-step instructions will help you make the right bun dough. And the raisin filling is nowhere easier. All of our variations will be based on the main ingredients for the butter dough. Various improvisations will also be offered when kneading dough, adding raisins and shaping the buns themselves.
Ingredients:
- five hundred grams of flour;
- one hundred grams of raisins;
- a quarter liter of milk;
- twelve grams of dry yeast;
- a glass of sugar;
- two eggs in a dough;
- one egg for brushing;
- one hundred grams of margarine or butter drain.
Step-by-step recipe for buns with raisins
Heat the milk to a warm, but not hot state, so the yeast will work well, the reaction we need will come.
Pour it into a bowl, add a couple of tablespoons of sugar, dry yeast and two tablespoons of flour to it. Stir everything well, cover with cling film and leave warm for half an hour.
Note: How to determine the readiness of the dough for the dough? First, after stirring and being warm, a lush foam will appear on the surface, then it will begin to fall off, bubbles will appear - everything is ready, you can use it for further cooking.
In a water bath or microwave, melt the margarine until liquid and cool slightly.
Break two eggs into a large bowl and add remaining sugar and liquid margarine. Whisk until smooth.
Pour in the finished dough, stir thoroughly.
Raisins can be soaked a little in cold water, squeezed out and put into a large bowl to knead the dough.
Mix everything again.
Sift flour and add to the dough in small portions, kneading the dough. As soon as you find it difficult to knead with a spoon, transfer to a floured table and continue to bring the dough to mind.
It turns out not sticky, pliable and tender dough... Don't make it too steep, it may take a little less or more flour.
We transfer it to a bowl, cover with a damp towel and leave to rise for another hour and a half.
After about forty-five minutes, wrap your hands around the dough and cover again.
So, it's time to cook further our delicious buns with raisins. Transfer the dough to a floured table, divide into two parts, each in half, and so on. We need portions the size of a small ball about the size of an egg, because the buns will rise during baking.
We cover the baking sheet with parchment, lay out the products, leaving a distance from each other. Beat the egg until fluffy and brush over all the buns. You can sprinkle a little more sugar if desired.
We send it to an oven preheated to 180 C for thirty to forty minutes.
We take out the finished products, they turned out to be very soft and lush. Delicious when the buns are still warm.
Option 2: Quick Raisin Buns Recipe
If you choose this option, then you will get about 30 rolls in an hour and a half. It will be faster and more convenient to bake on two baking sheets at once. To ensure all the buns are golden brown, swap the baking sheets. Read more about everything in the step-by-step instructions.
Ingredients:
- half a liter of milk;
- dry yeast bag;
- eight hundred grams of flour;
- two hundred grams of oil drain;
- two hundred grams of sugar;
- two eggs in a dough;
- one egg for brushing;
- three hundred grams of raisins.
How to Quickly Make Raisin Buns
First, we need to prepare the yeast base. Heat the milk, pour it into a bowl and add dry fast-acting yeast. Stir until dissolved and add five hundred grams of sifted flour. Stir everything again, cover with a towel and leave warm for half an hour.
Melt the butter, pour it into the dough and sprinkle with sugar. Mix well.
Beat two eggs into the mixture and spoon through.
Sift the remaining flour and add to the mixture in small portions, kneading the dough. At the end, it will stick a little to your hands and bowl. Cover it with cling film or a towel and leave to rise for another half hour.
Rinse the raisins, cover with hot water and leave for ten minutes. Then we drain the liquid and dry the raisins with paper towels. Sprinkle a little flour and stir.
So the dough has risen. We divide it into two identical parts. Place the first one on a floured work surface.
We divide it into three more parts.
Roll the portions into thin layers and sprinkle with raisins. We twist it into a roll, and pinch the edges tightly.
Cut the roll into portions five centimeters wide. We use the rest of the dough in the same way, prepare our buns.
Spread the parchment on a baking sheet, lay out the first fifteen items. Or fill two baking sheets of 15 at a time.
Beat an egg, grease all products.
We put in the oven, bake at 190 C for twenty minutes. We focus on pomp and ruddy color.
Transfer the buns to a basket, cover with a towel. Serve warm with tea.
Option 3: Butter buns with raisins in the form of lush knots
We add raisins to the dough and make buns in the form of airy knots. If desired, the finished products can be sprinkled with powdered sugar.
Ingredients:
- four stacks of flour;
- tea l dry yeast;
- a pinch of salt;
- a quarter liter of milk;
- half a glass of sugar;
- two eggs;
- sixty grams of oil drain;
- two hundred grams of raisins.
Step by step recipe
Rinse the raisins under running water, transfer to a sieve, let the excess liquid drain. While we are preparing the dough, it will just dry.
Sift three cups of flour into a large bowl, add dry yeast and a pinch of salt. Stir.
Beat eggs separately until fluffy. Add sugar to them and beat for a couple of minutes.
Pour slightly warmed milk and melted slightly cooled butter into the egg mixture. Stir well with a whisk.
Now pour everything into a dry flour mass with yeast and knead the dough with a whisk.
Sift any remaining flour into a bowl and continue kneading. It is better to do this with your hands. So it will be easier for us to understand when the dough is the right consistency - soft, elastic, pliable. Also, it shouldn't be very sticky.
Blind it into a bun and cover with a towel. We leave it warm for an hour.
In theory, the dough should rise twice. Sprinkle flour on the table and transfer the bun to it. Wrap your hands and add the raisins to the dough, crushing them with your hands so that they are evenly distributed.
Now pinch off a piece of dough from the bun. Roll it into a sausage with your hands and tie a knot first. We attach one tail of the knot to the top, and the other to the bottom. We form the same size buns-knots.
Line a baking sheet with parchment, place the knots at a short distance from each other. Cover them with a towel and leave for fifteen minutes - let them rise.
We put the oven to warm up to 180 C.
The buns need to be greased. You can use beaten egg, milk, or butter for this.
Bake for twenty minutes or five to ten minutes longer. It all depends on your oven.
Serve warm. It is better to store in a closed container so that they do not dry out.
Option 4: Butter buns with snail raisins
Such buns in the form of snails are prepared, which are greased with milk before baking. Lubricate the finished products a little with honey, it will melt in a hot baking, and it will turn out very tasty.
Ingredients:
- five hundred grams of flour;
- one hundred and fifty ml of milk;
- seven grams of dry yeast;
- one hundred and thirty grams of oil drain;
- tea l lemon peel;
- one egg;
- a quarter teaspoon of salt;
- three tablespoons of sugar.
Filling:
- one tablespoon of powdered sugar;
- two hundred grams of raisins;
- fifty grams of oil drain.
Additionally:
- milk and honey for lubrication.
How to cook
Heat the milk a little, pour it into a bowl. Add a tablespoon of flour, a teaspoon of sugar and stir thoroughly. Leave it warm for twenty minutes.
We need a fluffy hat to appear, and then it will begin to fall off.
Melt and cool the butter. Wash the lemon thoroughly, remove the necessary amount of zest.
Add eggs, salt, granulated sugar and lemon zest to the dough. Mix everything well. Then add flour a little at a time and prepare the dough. Knead for about ten minutes, until you get a smooth and elastic mixture.
Cover with plastic wrap and leave in a warm place for one hour.
After the indicated time, we transfer the dough to a silicone mat and knead it with our hands.
In a bowl, mix soft butter, powdered sugar.
Roll out the dough into one large layer, grease it with an oil mass.
Scald the raisins with boiling water, dry them and sprinkle them over the dough.
We fold all the roll, cut into about twelve pieces.
Line a baking sheet with parchment. Lay out the products with the cut up. Cover with a towel - let them rise.
So, the products are ready for baking. It remains only to grease them with milk a little. Cooking at 200 C for half an hour. Focusing on splendor and golden color.
Remove the baking sheet from the oven and grease the hot buns with honey. Serve immediately before they cool.
Option 5: Lush Raisin Buns
The recipe is not at all complicated, we will make a blank of dough and raisins, blind balls, grease them with yolk and bake. You will get delicious and ruddy buns-donuts.
Ingredients for the dough:
- one hundred and fifty ml of warm milk;
- fifteen grams of fresh yeast;
- one tbsp of sugar;
- 1/2 teaspoon of salt;
- five tablespoons of flour.
For the test:
- five hundred grams of flour;
- seventy grams of oil drain;
- one hundred ml of milk;
- one hundred thirty grams of sugar;
- two eggs;
- yolk for lubrication;
- one hundred grams of raisins.
Step by step recipe
We take fresh yeast, chop them by hand into a large container, add sugar and salt. Rub with a fork, and then pour in warm milk, about half a glass. Stir and get a lump-free mass.
Add the specified amount of sifted flour and stir until dissolved. It turns out a thick mass. Cover with a towel and leave in an oven preheated to 40 C for twenty minutes.
Beat two eggs, immediately separate the yolk from one for greasing the buns. Beat the rest with sugar until fluffy.
We add ready-made dough, soft butter, warm milk to the mass and stir everything until smooth.
Sift three cups of flour, add them to the mixture and start kneading the dough. Next, you can figure out if you need more flour.
The dough doesn't have to be tough, we want soft and elastic.
Add raisins to the dough and stir with a spoon, then continue to bring the dough to readiness with your hands.
We transfer the dough to a floured surface, knead for about ten minutes. It turns out a kind of elastic bun.
We take a bowl, grease with oil and transfer the dough into it. Cover with a towel and leave for an hour and a half. The time can be increased if the dough has not risen twice.
Leave a distance from each other so that the buns are golden brown on all sides. We cover them with a towel and forget about them for about fifteen minutes.
Preheat oven to 200 C. Mix egg yolk with a teaspoon of water and beat.
Lubricate all products and bake for fifteen minutes at an average level. Then raise the baking sheet to the top section and brown for seven minutes.
Take it out of the oven, transfer it to a cutting board and cover with a towel until it cools. Then we serve the buns to the table.
Butter buns with raisins
Basically, raisin buns are made on the basis of yeast dough. Such pastries are famous for their airiness and special taste.
As with other sweet buns, both dry and fresh yeast can be used.
The recipe provides for the preparation of dough. It will not be difficult to prepare it. You need to mix yeast and milk, preheating it. Only then should you add flour and only a little sugar.
If you see a foam hat, it means that the dough is made correctly and you can use it to make the dough in the future.
I advise you to prepare the purchased raisins in advance, wash and dry them, only then put them in the dough, thoroughly interfering with the composition.
The recipe for yeast dough provides for leaving the mixture for a while, so that it "reaches". This is an obligatory cooking step, involving one or two lifts.
Ready-made yeast dough is ideal for baking raisins. I make homemade raisin buns with rolls, envelopes and balls and roses.
From the history of the appearance of the dish
To get out of the awkward situation, the savvy baker said that this was just baked goods with raisins, and to confirm the words, he came up with a recipe for yeast buns with raisins, which almost all residents of Moscow liked very much!
If you remember, in the days of the USSR, such delicious buns were called "calories". This is due to the fact that yeast dough has a high energy value, like dried grapes.
This pastry at that time became standard for kindergartens and schools, because it perfectly energized children.
Today airy buns have not ceased to be in demand, but in educational institutions they are no longer prepared, considering that the delicacy is not the best ally in the fight against extra pounds of the younger generation.
Preparation for baking
To bake quick buns with raisins for the whole family, you will find a recipe with a photo step by step a little below, you should take something like this set of dishes: a glass with a measuring table, a bowl, a flour sieve, a rolling pin for dough and a baking sheet with parchment paper.
A dough towel or napkin and cling film are helpful.
I know many recipes for an appetizing dough, but the preparation is the same: sift the flour, wash and dry the raisins, use warm milk, melted plums. butter.
Yeast buns with delicious raisin filling
I invite everyone to find out what it takes to make buns with raisins from yeast dough, the recipe with the photo is written below:
Raisin buns containing dried yeast will taste the same if you use live yeast formulas for the recipe. It is important to use fresh milk, I would recommend homemade milk.
The approximate cooking time for pastries is about 3 hours. The bun is very satisfying and tasty, 100 gr. - 293 Kcal.
I propose a recipe for your review step by step with a description of each stage of cooking:
- I breed yeast in milk (warm), add flour, and with it a spoonful of sugar. I mix everything and put it for 30 minutes. I fill the raisins with warm water, drain after 10 minutes, dry them with a towel. I mix with the yeast mixture.
- I fall asleep flour crushed through a sieve (better than premium) and knead the dough. I knead it and put it in a clean bowl, wiped dry. I cover it and leave it for 60 minutes. I knead the dough and give it time to rise. I preheat the oven to 190 ° C. I make koloboks, shape balls. To prevent the dough from sticking, I wet my hands with water.
- I spread the buns, but remember that it is imperative to leave a distance so that the blanks do not stick to each other. The airy yeast buns will rise by about 2 times. I bake for 30 minutes.
- I let the buns cool, only then I transfer them to the dish. If you hurry, chances are good that the buns could fail.
Rolls with zest and raisins
Don't be afraid to add lemon, tangerine or orange zest to the buns. The taste will become even more pleasant, and the aroma will lure all your loved ones into the kitchen. It will take about an hour and a half to cook. In 100 gr. baking 296 kcal.
For cooking, you need to take: 450 gr. flour; 2 tbsp olive. oils; 1 pack. vanillin and dry yeast; 2 pcs. chickens. eggs; 150 g Sahara; 450 ml of milk; 120 g raisins; half a lemon; 250 ml of purified water; a little salt.
Cooking process:
- I pour water into a bowl and add yeast there. I mix everything well. I wash the lemon beforehand, peel off the skin from it. It needs to be grated, for this I use a grater. I wash out the raisins, it must dry. I stir vanilla with eggs, sugar, dough and olive. oil. I knead gently, add flour, doing it very carefully.
- I knead the dough, introduce the previously prepared products: lemon zest and raisins. I give time for the dough to rise by covering the dough with a rag or towel. After 50 minutes, knead the dough, leave it on for 30 minutes again.
- I activate the oven at 185 ° C. At this time, I roll out the dough with a sausage. I fold the dough inward from its edge, cut off a part. Then I put the blanks on a baking sheet lined with baking paper. For buns to be rich, anoint with milk. Look at the photo, which buns-roses should turn out in the end.
- I send the buns to bake for about 20 minutes.
Airy dough on kefir for buns with raisins and aromatic cinnamon
Cooking time will take 2 times less than messing with the yeast composition. If done according to the recipe, the buns will taste just as good as yeast baked goods.
Required: 350 gr. flour; 1 chickens. egg; 220 gr. Sahara; 110 g raisins; 200 ml of kefir; half tea l. soda and 1 bag of cinnamon.
- I combine kefir and soda, stir well. I steam the raisins, beat the egg and cinnamon together with sugar, pour in the kefir-soda liquid and add the sifted flour on the sly.
- I knead the dough, adding a little flour. It is necessary to ensure that its texture is smooth and does not stick to the hands. Cover with a towel and leave for 20 minutes.
- I roll out the dough, pour raisins and spicy cinnamon on it.
- I send it to the oven for 35 minutes. at 195 °, but before that I cut the dough into balls and crush it on top with sugar. Delicious sweet rolls are ready!
Lush rolls with curd filling and raisins
It is better to find homemade pastries for tea, I advise you to pamper not only the family, but also the guests.
You need two rolls for the dough: 700 gr. flour; 200 ml of milk; 100 g Sahara; 2 pcs. chickens. eggs; 5 tbsp drain. oils; 1 tsp salt; 11 gr. dry yeast or 50 gr. fresh.
To prepare the filling for one roll you will need: 200 gr. cottage cheese; 100 g raisins; 2-3 tbsp Sahara. I also advise you to make watering: 100 gr. Sahara; 40 gr. drain. oils; 3-4 tablespoons cream cheese cream; add vanillin to taste.
The cooking process is very simple:
- I heat milk up to 35 °. I add tsp to it. sugar and yeast there. I leave the dough for 15 minutes. This is enough for her to rise.
- Draining. I first leave the oil warm so that it is soft. Beat eggs and sugar. I add salt and a little.
- When the dough is ready, pour in the previously prepared mixture and add flour. The dough should be elastic. For 2 hours I put it in a warm place, be sure to cover it with a towel. After 40 minutes. crush it. My advice to you: to prevent the dough from sticking to your hands, spread them with rast. oil.
- Raisins need to be soaked for 15 minutes. in warm water. Dry and stir with sugar and raisins.
- When the dough is ready, I roll it out about 0.5-1 centimeters in thickness and lay out the filling. I send the roll, cut into buns, to the oven at 180 ° for a maximum of 25 minutes. I advise you to anoint fluffy buns with a beaten egg.
- While the baking is being prepared, I water it. I mix all the ingredients for it together.
Done, it remains only to anoint each bun with a brush.
Culinary tricks
- If you don't want to get too sweet buns with raisins, then reduce the amount of sugar in the recipe by half. You can replace it with a sweetener if desired.
- To avoid lumps in the milk, grind the yeast with sugar and salt before making the dough.
- Use warm kefir to extinguish the soda.
- To keep baked goods soft and fluffy, do not overexpose them in the oven.
- The raisins should be sprinkled with hot water or soaked so that the filling is not dry.
My video recipe
Recipe for buns with raisins from yeast dough in the oven
Delicious buns with raisins are baked in the oven simple recipe do not require a lot of ingredients and cooking time. All you need to do is make butter dough, add raisins to it and form a flour product of any desired shape - snails, snowflakes, curls, roses or hearts.
Top baked goods can be sprinkled with cinnamon or poppy seeds, and after the product is browned in the oven and ready to serve, cut and grease with butter, honey, jam, icing or custard.
Due to their aroma, taste and softness, buns are a favorite treat for the whole family. It is also a great option for a snack on vacation, on the road or at work.
Ingredients
In order to knead the dough, you will need the following products:
- fresh milk - 500 ml;
- dry fast-acting yeast - 25 g;
- granulated sugar - 3 tbsp. l .;
- salt - a pinch;
- butter - 50 g;
- chicken egg - 2 pcs.;
- vanilla sugar - 0.5 tsp;
- wheat flour of the highest grade - 500-650 g.
- washed and peeled raisins - 100 g;
- chicken egg yolk - 1 pc .;
- milk - 2 tbsp. l .;
- vegetable oil for lubricating the product.
Before you start creating flour products, you should prepare a standard set of the necessary utensils: a spoon, a measuring cup, a plate (2 pcs.), A saucepan or other deep container, an oil brush, a mug, a rolling pin and a baking sheet. In addition, you may need baking paper, cling film and a towel.
Ready dish
Put the finished yeast dough buns on a plate, grease with butter and, if desired, sprinkle with powdered sugar, poppy seeds, nuts, grated cottage cheese, lemon zest, icing or cream.
For a flavor reminiscent of French vanilla buns, you can make a custard using the following method:
- Pour milk into a saucepan, add vanillin and put on medium heat.
- In a separate plate, mix 1 egg, 1 tbsp. l. flour and 1 tsp. Sahara.
- Add the resulting liquid to the boiled milk.
- Cook for 5-8 minutes.
And to make coffee glaze, you need to stock up on the following ingredients:
- icing sugar - 200-250 g;
- melted butter - 15 g;
- warm milk - 2 tbsp. l .;
- instant coffee - 3 tsp;
- liquid honey - 3 tsp
The glaze for vanilla raisin buns is prepared according to a simple recipe:
- Sift the powder into a container.
- Add coffee to milk, mix and send to a container with powder.
- Lightly beat the mass and combine with butter.
Buns drizzled with cream or icing are a great option for delicious breakfast with family or friends.
Cooking process
There are many ways to make milk-based raisin buns. Below is a simple and popular recipe using dry fast acting yeast.
Cooking fluffy raisin buns from yeast dough step by step:
- Before kneading the dough with dry yeast, you need to prepare the raisins: rinse, dry and clear of debris.
- Sift flour into a deep container, add salt and yeast.
- Melt the butter.
- Break eggs into another bowl and beat well.
- Add sugar, vanillin to the eggs. And beat for another 1-2 minutes.
- Pour in warm milk and cooled butter.
- Mix well, add the resulting liquid to the flour with yeast.
- Sift some more flour for hand kneading. The dough should be soft and elastic.
- Knead the dough for 10 minutes.
- Form a ball, sprinkle with flour, cover with a towel, put in a warm place for 40-60 minutes.
- The dough should grow 2.5 times.
- Sprinkle the table with flour, lay out the risen dough and mash thoroughly.
- Add the peeled raisins to the dough so that they are evenly distributed throughout the bowl.
- Go to the formation of the selected shape of the buns. To make the products the same size, you can pre-divide the dough into equal pieces.
- Put the buns on a baking sheet and leave in a warm place for 20-25 minutes.
- Preheat the oven to + 180 ° C and bake the product until golden brown.
When making your favorite buns experienced housewives advise you to use several useful tips:
- To avoid the formation of yeast lumps in milk, before kneading the dough, the yeast must be ground with sugar and salt.
- If family members don't love too much sweet pastries, then no more than 0.5 cups of sugar should be added to the dough.
- Raisins should not be dry, so it is recommended to scald them with boiling water or leave them in hot water for 1-2 minutes.
- In order for the bun to be covered with a golden brown crust, it should be greased with a pre-beaten egg, milk and butter, and then sent to the oven for 25-30 minutes.
Raisin Bun Shapes
Spicy Raisin Buns can be any shape, size, or toastiness. It all depends on the fantasy of the hostess or the desires of her family members. Below are the ways to create the most common baked goods.
Snail buns
To prepare snails with raisins or curls, you need to roll out the present and divided dough so that you get triangles 0.5 cm thick.
Sprinkle the dough with sugar, cinnamon, poppy seeds or nuts (optional) and then roll it up. Cut the sausage into pieces of 1.5-2 cm, distribute evenly on a baking sheet and send to the oven.
How to make a heart-shaped bun?
You can also form a heart-shaped bun with raisins from the roll. To do this, a tube of dough must be cut with a knife lengthwise from one end to 3/4 of its entire length.
Wrap the remaining free ends of the roll down and stick together tightly so that the roll does not lose its shape during baking.
Rosette buns
Lush and fragrant roses with raisins are prepared according to the same principle: the dough is rolled into a rectangle and rolled into a roll.
Then the dough sausage is divided into many equal parts, and roses are formed from the resulting pieces. To do this, you need to firmly stick together the lower edges of the future bun, and open the upper ones. It is important to ensure that the raisins do not fall out of the dough, and that the baked goods acquire a beautiful appearance during molding.
Snowflakes
To prepare the snowflakes, the dough is also cut into pieces from a pre-made sausage. Roll each cut into a ball the size of a chicken egg. To give the blanks a nice shape, they should be firmly pressed by hand and quickly rotated in a circle on the table surface. And then make cuts from the edge of the product to the middle - this is how you get snowflakes.
Some ways to create fluffy pastries from yeast dough make you return memories to the kindergarten: as in kindergarten there is a scent and the crunch of freshly baked buns is heard. And if you consider that making buns with raisins at home is easy, then you can return to childhood all the time.
Butter buns with raisins: a recipe with a photo step by step
Raisin buns are made mainly from yeast dough. You can take both dry yeast and fresh. Some recipes for such buns require the preparation of a dough - yeast, a little sugar and flour are stirred in warm milk. When a frothy cap appears on this mixture, it becomes clear that the dough is ready. After that, it can be mixed with other ingredients.
- Yeast dough buns with raisins
- Ingredients
Raisins are always thoroughly washed and allowed to dry, and then they are added to the dough. The dough is mixed and left to "reach". The dough is allowed to rise once or twice.
So at home you can get buns tastier than from a professional pastry shop.
Raisin buns recipe step by step
This recipe involves making buns with dry yeast.
How to make buns:
You can sprinkle powdered sugar on top of the finished buns. If you want to turn a simple bun into a more "elegant dish", pour the glaze sour cream on the buns, sprinkle with nuts or grated cottage cheese.
Butter buns with raisins: what else to add
It doesn't always make sense to surprise with the filling. For example, at a certain time, lean buns, that is, buns without milk and eggs, will be good.
But if you want to bake something special, then you can make a cinnamon bun or sweet buns with raisins and poppy seeds (you can use poppy seeds).
French Raisin Buns involve the addition of custard. Usually puff yeast dough is used for their preparation.
To make the crust on the bun brown, coat the dough with an egg and sprinkle with sugar a little before baking.
The French bun custard is made like this:
The dough is rolled out, smeared with cream, sprinkled with raisins, rolled into a roll. And the roll is cut into pieces, which are turned from side to base, and become future buns.
So a delicious and simple baking is ready. You can serve raisin buns with herbal tea, coffee with milk, fresh berry compote or cocoa.
Raisin buns recipe with photos step by step
First of all, we mix the yeast with sugar and wait 5 minutes until the yeast starts to play
We take another container and mix kefir, oil and salt in it. We heat the mass up to 40 degrees
When the yeast with sugar begins to turn into a liquid mass, we immediately begin to mix it thoroughly
Slowly pour the warmed kefir into the yeast and mix thoroughly, adding the sifted flour
Raisin buns are ready. Bon Appetit!
We bake buns with raisins (video)
Step 1: prepare the raisins.
First of all, prepare the raisins so that they turn out soft and sweet in buns, you need to pour it with boiling water and brew on 5-15 minutes(depending on how dry it was originally).
After that, the water from the raisins is drained, and he himself is wiped off with paper towels to remove excess moisture.
Step 2: dissolve the yeast.
Along the way, with the preparation of raisins, engage in breeding dry pressed yeast. To do this, crumble them in your hands, place them in warm milk (you can mix it with warm boiled water), mix well, breaking the lumps.
Melt the butter until liquid in a saucepan or small skillet, and then cool to almost room temperature.
In a separate bowl, beat the chicken egg and pour about 1/3 right away, this will go to grease the buns.
Now combine the milk with yeast, melted butter, and a beaten egg. Add salt and granulated sugar there, and then mix well.
Step 3: knead the dough.
Sift the wheat flour and separate half, that is 250 grams... In these 250 grams flour, pour in yeast with milk, butter, eggs and sugar (that is, the very mixture that we prepared in the last step). Mix well, breaking all the lumps.
Add the prepared raisins to the dough and mix everything well again.
Now, gradually adding the remaining wheat flour, knead the dough with your hands. For convenience, you can lay it out on a floured countertop and simply knead it with your hands, periodically adding flour. As a result, you should have a soft and firm dough.
Roll the resulting mass into a ball and place in a bowl greased with butter or vegetable oil (so that the dough does not stick to the walls). Sprinkle flour on top, cover with cling film or a towel and place in a warm place. The dough should rise and fall about 1,5 hour... The mass will increase by almost 3-4 times.
Step 4: form buns with raisins.
Gently wrinkle the risen dough and divide into 18-20 equal pieces. Then knead each separate piece in your hands again, giving it a rounded shape. You should get blanks for buns.
Now place the blanks on a greased (or lined with parchment for baking) baking sheet, cover with foil and let them go for more, leaving the dough so on 30 minutes.
Step 5: bake buns with raisins.
Let the oven preheat until 180 degrees Celsius.
Grease the bun blanks on the previously laid 1/3 of the loose egg and place to bake on 15-20 minutes until the sides of the pastry are appetizing golden brown.
The finished buns with raisins must be removed from the oven and cooled to room temperature, so they will taste better.
Step 6: serve buns with raisins.
Serve buns with raisins for tea, it is possible with butter and jam (this is for very large sweet teeth), or you can just do it without everything. The baked goods are sweet, aromatic and airy on the inside.
Bon Appetit!
Other dried fruits, for example, dried apricots or prunes, can be added to buns for raisins; they will also need to be soaked in hot water and dried.
To make the buns even softer and tastier, immediately after removing them from the oven, brush the sides and top of the baking dish with butter.
So that you do not have to stir the lumps of yeast in milk for a long time, first mash them with salt and sugar.
How pleasant the smell of hot baking is! Rosy puffs, fragrant pies or rolls are dishes that have always been present on the Russian table. Buns with raisins have long been especially popular. The ancient craftswomen kept the peculiarities of their preparation secret, however, the principles of obtaining delicious homemade pastries have survived to this day.
The basis of the pastry is dough. It is in it that the main secret of the lush and most delicious buns that our grandmothers baked is hidden.
Ingredient composition:
- whole milk - 500 ml;
- sifted flour - up to 700 g;
- white sugar - 50 g;
- salt - 15 g;
- eggs - 4 pcs.;
- dry yeast (fast) - 40 g;
- corn starch - 10 g;
- butter (softened) - 130 g;
- the amount of vanillin, orange or lemon zest is selected to taste;
- raisins - 300 g.
Cooking method:
- Soak the washed raisins for half an hour in drinking water, then dry them with napkins and sprinkle them with flour.
- Pour slightly heated, but not hot (up to 40 ° C) milk into the bowl. We dissolve fresh yeast in it, place 1.5 tbsp. l. regular sugar. Stir the mixture until the bulk products are completely dissolved and leave the dough warm for 15 minutes to activate live bacteria.
- After the appearance of the foamy "cap", add vanillin, sift 2 cups of flour, combine all the components with a spatula - we get a semi-liquid dough. We cover the dishes with plastic wrap, then with a towel and put in a warm place.
- If the yeast is of good quality and fresh, after 30 minutes the volume of the product will increase, and many bubbles will appear on its surface.
- Pour in the rest of the milk, place the lemon zest, eggs beaten with sugar, raisins, salt, butter, sifted flour.
- We knead very soft dough, roll it into a kind of ball, cover with a film and a clean cloth. We leave it warm for "ripening". To avoid the formation of condensation, we pierce the cellophane in several places. Three times, be sure to crush the entire mass, freeing the product from carbon dioxide.
- We separate small lumps from the fluffy dough, form buns from them, which we immediately place on a baking sheet covered with butter-treated parchment. We keep the products warm for 30 minutes for proofing, then grease with yolk and send them to the oven for half an hour (190 ° C). After 15 minutes, lower the heating temperature by 40 degrees.
- We remove the ruddy pastries from the oven, sprinkle them with powdered sugar through a strainer.
The buns with raisins turned out to be lush, with a ruddy crust, reminiscent of a happy and very “tasty” childhood.
From unpaired yeast dough
Let's continue our excursion into the world of fragrant homemade baked goods based on unpaired yeast dough. This is the fastest way to prepare "airy" products.
Grocery list:
- milk - 250 ml;
- butter - 50 g;
- regular sugar - 60 g (we use it according to taste);
- pressed yeast - 20 g;
- sifted flour - from 700 g;
- egg;
- salt - ½ tsp;
- raisins - 250 g.
Cooking procedure:
- We wash the dried fruits, steam the berries in a water bath, dry on a towel.
- We take out all the products for the dough in advance - they must have the same room temperature. So that the yeast does not "get lost" in lumps in the liquid, we grind them in a spacious bowl along with a measured amount of salt and sugar.
- Fill the composition with warm milk (you can dilute it with drinking water), add a beaten egg, melted (not hot!) Butter and white sugar.
- Sift half of the flour, place dry raisins, start kneading a dense, but very soft dough. Gradually adding portions of flour, within 15 minutes we get a fluffy, non-sticky, “springy” workpiece.
- We collect it in a ball, which we place in a greased bowl. We cover the dishes with foil (do not forget to pierce it) and leave it warm to rise. An oven with a light on or at 40 ° C is a good place to be. Be sure to crush the product.
- When the lush ball has almost doubled in size, we divide it into about 20 koloboks. Gently roll them up with our palms, put them on a baking sheet treated with oil. After proofing (15 minutes), the products will again increase in volume. Lubricate them with whipped yolk and bake in an oven heated to 180 ° C.
The rosy and unusually appetizing pastry is ready!
Recipe for those who are fasting
Fasting does not mean that there are no tasty and nutritious foods in the diet. See what wonderful lean raisin buns can successfully replace regular buns.
List of components:
- white sugar - 75 g;
- high-quality flour - 500 g;
- fast yeast - 10 g;
- filtered water - 250 ml;
- a bag of vanillin;
- pitted raisins - 100 g;
- lean oil - 40 ml;
- flaxseed - 14 g;
- salt - 5 g.
Cooking features:
- Sift a glass of flour mixed with granules of dry yeast into a spacious bowl. Add white sugar, salt and vanillin. We combine the products, then slowly pour in slightly heated drinking water.
- Stir the semi-liquid mass, place the vegetable oil and the prepared raisins. We pre-soak the berries, dry them, roll them in flour.
- Continuing to add portions of the free-flowing composition, we knead a light and soft dough. We give it the shape of a ball, cover with a napkin, put it away for an hour in the heat.
- Roll out a rectangular layer from the "rested" base, on which we apply a layer of oil with a brush. We wrap the near edge to the middle, overlap the free part.
- Once again, we easily “walk” the product with a rolling pin, again grease the surface with lean fat, then fold the dough in the same order.
- Cut the prepared cake into small pieces, each of which we twist in the middle.
- We put the buns on a baking sheet covered with parchment (we also treat the paper with oil). After proofing, when the baking has "grown" in volume, we send it to the oven for 20 minutes (180 ° C).
Sprinkle the rosy lean pastries with powder, leave them on the wire rack for a while, and then serve them on a beautiful platter.
From dough "like fluff"
How many times have we heard this expression applied to the most delicious and mouth-watering baked goods, without thinking about how such dough as fluff is actually obtained. Now we will find out everything and take it into culinary armament!
Required Ingredients:
- egg;
- premium flour (preferably wheat) - 600 g;
- pressed yeast - 20 g;
- vanillin - 1 pack;
- raisins - 170 g;
- whole milk - 300 ml;
- sunflower oil (20 ml) and butter (50 g).
Cooking technology:
- Pour heated, but not hot milk into the bowl. Pour in a spoonful of granulated sugar and yeast granules. Whisk the food until it dissolves. We leave the mixture for 20 minutes under the film.
- Put in another bowl half the amount of sifted flour, an egg, vanillin, salt, white sugar and 20 ml of vegetable oil. Using a spoon, combine the components, pour in the yeast mixture that has risen with a "head".
- We continue to mix portions of flour, then put the mass on the table and make the final kneading of soft dough that does not stick to your hands. We form a ball, grease it with vegetable oil and leave it for an hour under the film to lift.
- Next, we roll out the bun into a layer, fold it in an envelope and keep it under cellophane for another 20 minutes.
- Divide the dough into about 12 lumps, turn them into thin cakes, sprinkle with prepared raisins. We roll up the products in the form of flagella and place them in a heat-resistant form, treated with oil. After the next proofing (⅔ hour), we send the baked pastry for 25 minutes to the oven (200 ° C).
To get the dough "like fluff", you need to show attention and patience, observing all stages of preparation. Airy pastry with an incomparable taste will become gratitude for the work!
Butter buns with raisins
How is this baked goods different from other, uncomfortable ones? The thing is that foods with a high fat content are added to the dough. The products are as tasty as high-calorie.
What to do - pleasure requires sacrifice!
Required products:
- butter - 170 g;
- egg;
- salt - ¼ tsp;
- whole milk - 150 ml;
- lemon zest - 1.5 tsp;
- dry yeast - 8 g;
- sifted flour - from 500 g;
- granulated sugar - 90 g;
- liquid honey for baking;
- raisins - from 150 g;
Cooking steps:
- Combine yeast with slightly warmed milk, a dessert spoon of white sugar, and a handful of flour. We mix the composition, put in heat for a quarter of an hour. We are waiting for the appearance of a magnificent "hat". This procedure need not be arranged if we are sure of the quality of living bacteria.
- We remove the zest from the lemon scalded with boiling water, melt the natural oil so that it has time to cool down by the time of use. We mix the products with the egg and the matched dough, add a pinch of salt, add portions of the sifted flour.
- Next, knead the dough on the table. We always do this in one direction, folding the layers in half and gradually forming a light ball.
- After 15 minutes of unhurried work, we get a product that does not stick to our hands. Lightly grease it with vegetable oil, leave it warm for an hour, knead it periodically. The dishes in which the dough should "ripen" should not be wide. Otherwise, the manufactured mass will "creep" along the bottom and with difficulty "ascend" to its magnificent peaks.
- The further process is already known to us. We make koloboks from the dough, fold them into a beautiful shape and give time for proofing. Process the pastry on a baking sheet with milk or a beaten egg and put it in a heated oven (200 ° C) for 30 minutes.
Grease hot buns with raisins with melted honey and enjoy fragrant pastries. However, when cold, it is no less tasty.
Puff pastry
The presented method of making your favorite pastries cannot be called simple - it is somewhat more complicated than those described above, but the result of the labor expended is worth it!
Component kit:
- eggs - 2 pcs.;
- filtered water or milk - 90 ml;
- butter - 300 g;
- high-quality flour - 600 g;
- vinegar - 10 ml.
Cooking process:
- We sift flour on the table, arrange a small "crater" in the middle of the slide, where we drive eggs. Combine them lightly with half the amount of bulk product, then add vinegar, salt and whole milk.
- Mix the ingredients thoroughly until small bubbles form. Add finely chopped butter and the remaining flour to the products.
- We make a quick kneading of the dough, roll it out thinly in the direction away from us and wrap it in the form of an envelope. We send the product to the refrigerator for half an hour. We repeat the process four times, each time cooling the product for 10 minutes.
- This is the easiest way to make puff pastry. In other cases, grind the butter with flour, salt and water, cool, roll out a rectangular layer. We distribute a layer of oil on one half, cover with a free part. Formed "envelope" we stand for 10 minutes in the refrigerator. We repeat the procedure, gradually increasing the number of layers. More than 250 of them are made by experienced craftsmen!
- We cut the ball into small pieces, roll them out, sprinkle with raisins soaked, dried and boned in flour beforehand.
- We wrap the cakes, give them the desired shape, put them on a greased baking sheet. Sprinkle the pastry with water, pierce it with a fork in several places and send it to the oven for 20 minutes (220 ° C).
We take our crispy buns out of the oven, sprinkle them thickly with powdered sugar.
With added cinnamon
Tired of messing with yeast dough? No problem - we bake delicious cinnamon rolls without the help of live bacteria.
Required Ingredients:
- raisins - 250 g;
- eggs - 2 pcs.;
- flour - 700 g;
- natural kefir - 400 ml;
- white sugar - 300 g (adjust the amount to taste);
- baking soda - 12 g;
- a bag of cinnamon.
Cooking technology:
- The raisins, as always, are pre-washed, steamed, dried well.
- We combine high-quality kefir and soda, mix the components until the end of the “sizzling” reaction.
- We drive the egg into another dish, add fine sugar and cinnamon, fill the products with the kefir mixture. Mix everything again, then sift the portions of flour. We knead the dough with a very light and soft texture, leave it to "rest" for half an hour.
- Everything! We "wake up" our product from a short sleep, cut it into pieces, which we roll out in thin sheets. Sprinkle them with raisins and form wonderful products.
We bake pastry for 35 minutes at 200 ° C. Do not forget to sprinkle the buns with powdered sugar "snow".
Buns with cottage cheese and raisins
Taking a break from our endlessly pressing business to pamper the family with delicious homemade baked goods.
The composition of the components:
- butter - 90 g;
- salt - 20 g;
- sifted flour - up to 700 g;
- pressed yeast - 20 g;
- whole milk - 250 ml;
- eggs - 2 pcs.;
- vanillin;
- raisins - 130 g;
- regular sugar - 120 g;
- fresh cottage cheese - 150 g.
Cooking process:
- We heat fresh milk to 40 ° C, dissolve dry yeast in it, add a little granulated sugar. We combine the products with a whisk and leave for 15 minutes to obtain a high-quality dough.
- Now we already know how to properly mix sifted flour, vanillin, salt, eggs and sweet granules to knead a soft and airy dough. We always add butter last. We never allow direct contact of yeast and fat that interferes with the activity of living bacteria.
- In the meantime, mix the prepared and already dry raisins with fine sugar and grated cottage cheese.
- We give the dough time to rise, then we roll out a layer no more than 1 cm thick. We spread the filling layer, roll up the roll. We cut it into small pieces, which we place on a baking sheet treated with oil. Lubricate the blanks with milk or whipped yolk. We bake the pastry for 40 minutes (180 ° C).
- "Roses". Roll the dough into a roll. We divide it into parts, retreating in 5 cm steps. We put the buns on the baking sheet with the open side up.
- Lovely "snails". Cut the layer rolled in length in half. Divide the resulting stripes into small parts, thin them slightly. We twist the tubes, connect the edges, cut along the folds. We turn the middle outward, as it were.
- Soul "hearts". Products familiar from childhood. Roll out a small cake, sprinkle with sugar, raisins, other filling, roll a roll. We connect both ends, cut the middle, unfold the product in the form of a heart.
- Beautiful curls. Thinly roll out dough circles as large as a saucer. We form tight rolls, cut them in the middle, leaving one end intact. We twist the two obtained multi-layer stripes, connect them in the form of a wreath, pretzel or other product, choosing the desired option.
- Bun "Sun". We form a roll from the rolled dough, cut it across every 1.5 cm. We wrap the ring, turning the cuts outward, as if opening them in the form of small rays of the sun.
How to bake the perfect raisin buns? We prepare fluffy dough slowly, with tenderness and affection. Methods for decorating muffins are as diverse as the world around us. Take a look around, and your imagination will suggest the most interesting variations of getting amazingly tasty and beautiful pastries.