Recipe for buns with raisins from yeast dough in the oven. Yeast Raisin Buns Tea Raisin Buns Recipe
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.
Ingredients
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.
Bon Appetit!
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
We are waiting for 30-40 minutes until the dough comes up and we begin to roll washed and dried raisins into it
We form future buns from the dough and send them on a sheet greased with vegetable oil in the oven for 50-60 minutes
Raisin buns are ready. Bon Appetit!
We bake buns with raisins (video)
Homemade buns are unsurpassed baked goods based on yeast dough, which are distinguished by their fluffy structure, thin ...
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're making yeast dough for the first time, don't worry, there are step-by-step instructions to help you make the right dough for your buns. 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 splendor 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 they are no longer prepared in educational institutions, 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 in the oven are baked according to a simple recipe, they do not require a lot of ingredients and time to cook. 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.
Rolls topped with cream or icing are a great option for a 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 preparing your favorite buns, experienced housewives advise using several useful recommendations:
- 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 do not like too 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)
Ideal pastries for the autumn-winter season - buns with raisins from yeast dough, I highly recommend adding the recipe with a photo to the culinary piggy bank. I tried quite a few options for making the dough until I finally got what I wanted. Lush, light, with a fluffy crumb and a ruddy glossy crust, buns with raisins are incredibly tasty. To such an extent that we drank almost half at a time with milk. The same dough makes excellent bagels, rolls, pies with sweet filling and other small and large baked goods.
My recipe for raisin buns is comparatively quick. Half an hour for dough, an hour and a half for proving the dough and 25-30 minutes for baking. After two, maximum three hours, ruddy buns will flaunt on the table.
Ingredients
To make buns from yeast dough with raisins, you will need:
- milk (warm up) - 150 ml;
- fresh yeast - 15 g;
- granulated sugar - 1 tbsp. l. without a slide;
- salt - 0.5 tsp;
- wheat flour (sift) - 5 tbsp. l. with a slide.
- wheat flour - 500 g;
- butter - 70 g;
- milk - 100 ml;
- sugar - 130 g;
- eggs - 2 pcs (1 yolk left for lubrication);
- raisins - 100 g (I have raisins + dried cherries).
How to cook yeast dough raisin buns in the oven. Recipe
For dough I take fresh pressed yeast, they are also called "wet". I grind it into a deep bowl, add a spoonful of sugar and salt there.
I grind to get a liquid, homogeneous gruel. So it is more convenient to stir the yeast with milk, there will be no lumps anymore.
I pour in warm milk, a little more than half a glass goes into the dough. Long ago I noticed that if you make a glass of milk and add a lot of flour, a thick dough will stand twice as long as a liquid one. Long fermentation does not affect the final result. So in order to save time, you can use my advice.
Stir flour with milk, knead the lumps. In terms of density, it turned out to be a little thicker than pancake dough.
He covered the bowl and put it in the warmth. For this purpose, I use the oven, preheating to 40-45 degrees (warmed up, turned off the heat). As needed, I warm up the oven without removing the bowl of dough from it. After 20-25 minutes, the dough will be ready. The photo shows that it is all in air bubbles, and begins to settle in the center. These signs indicate that the yeast has gained strength and it is time to feed them, start kneading the dough.
I leave one yolk to grease the top of the buns, whisk the white and beat one egg with a whisk. Gradually add sugar.
It is not necessary to beat until fluffy, as soon as the mixture brightens, a light foam appears - you can add dough.
After stirring, add soft butter. I took it out of the refrigerator in advance and cut it into pieces to melt faster.
He warmed the milk a little warmer than room temperature, poured it into a bowl with yeast dough. Even if the butter is not quite soft, the warm milk will flood it, the pieces will almost dissolve.
Sift three cups of flour until that's enough. When I turn to manual kneading, it will be clear whether more is required or not.
Stir the dough with a spoon until it was steep, heavy, a little sticky. Now you can knead by hand.
I sifted some flour on the board, laid out the dough. At the beginning of the kneading, it will be coarse, sticky, but after five minutes it will become softer and not so heavy. You need to knead with effort, rolling the lump away from you, folding and kneading well.
It takes me at least ten minutes to knead, but it happens that it takes longer to knead. A well-kneaded dough should become soft, elastic and hold its shape well, otherwise the raisin buns will blur in the oven.
Grease the bowl with butter, transfer the dough. I cover it with a film, a towel on top and put it in a warm place for one to an hour and a half. The time I indicate is approximate, look periodically as the dough rises. Should increase three to four times, become very plump and soft.
I knead the dough for better shaping and quick rise of buns in proofing.
I divide into pieces of the same weight, about 45-50 grams each. Covering it with my palm, I roll it on the table into rounded blanks. You can make larger raisin buns or other shapes.
I put a sheet of baking paper on a baking sheet, buns on it at a short distance from one another. To brown on all sides, leave more space between them. If you put it like mine, then when proofing the buns will join, only the top of the head will be ruddy.
I cover it, leave it under a towel for 10-15 minutes, so that it grows a little. The oven at this time warms up to 200 degrees. I mash the yolk with a teaspoon of water. Grease the buns on top.
I put the baking sheet on a medium level for 15-20 minutes. Then I raise it higher and bake buns in the oven for another 5-7 minutes until a beautiful golden crust.
After the oven, I transfer the buns along with the parchment to a wooden board, where they cool under a towel.
Although they say that hot baked goods are not the healthiest food, when you take out ruddy fragrant buns with raisins from the oven, you forget about everything! I would like to pour a mug of milk, break off a couple of pieces and taste the homemade baked goods with appetite. Successful and tasty baking for everyone and bon appetit! Your Plyushkin.
One of the recipe options in video format:
Find the best recipe for raisin buns on the pages of the site. Choose the traditional or the author's version from yeast or curd dough. Cook with the ingredients you like or add your own.
Here are a few tips to get the best results:
... Fresh yeast is preferred over dry yeast.
... Butter dough does not tolerate drafts.
... It is preferable to knead by hand.
... Don't let the dough stand for too long. It may fall off or turn sour.
... It is necessary to exclude the penetration of cold air into the oven during the baking process, the baked goods may settle.
The five most commonly used ingredients in raisin bun recipes are:
How easy it is to make delicious baked goods:
1. Dilute sour milk with sugar.
2. Add soda.
3. Introduce cottage cheese and raisins.
4. Stir in flour
5. Place the dough balls on a baking sheet using a spoon.
6. Bake.
Five quickest raisin bun recipes:
Helpful hints:
... Using soda water instead of regular water will make the baking airy.
... When baking, it is recommended to place a container with liquid at the same time as baking.
... In order for the baking to acquire a beautiful shine, it must be coated with yolk before baking.
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 chances are, yeast raisin buns will quickly disappear from your table!
Enjoy your tea!
