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 also turns out very tasty. If you are cooking yeast dough first time don't worry step by step instructions help you make the right dough for buns. And the filling of raisins is nowhere easier. All our options will be based on the main ingredients for sweet 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 the dough;
- one egg for lubrication;
- one hundred grams of margarine or butter drain.
Step by step recipe for raisin buns
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, pour a couple of tablespoons of sugar, dry yeast and two tablespoons of flour into it. Mix everything well, cover with cling film and leave for half an hour in a warm place.
Note: How to determine the readiness of dough for the test? 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 oven Melt margarine until liquid and cool slightly.
Break two eggs into a large bowl, pour in the remaining sugar and liquid margarine. Stir with a whisk until smooth.
Pour in the prepared broth, stir thoroughly.
Raisins can be slightly soaked in cold water, squeeze and put into a large mixing bowl.
Mix everything again.
Sift the 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, you may need a little less or more flour.
We shift it into a bowl, cover with a damp towel and leave to reach for another hour and a half.
After about forty-five minutes, punch down the dough with your hands and cover again.
So, it's time to cook further our delicious sweet 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 all the buns. You can sprinkle a little more sugar if you like.
We send it to the 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. Very tasty when the buns are still warm.
Option 2: A quick recipe for raisin muffins
If you chose this option, then you will get about 30 buns in an hour and a half. It will be faster and more convenient to bake on two baking sheets at once. To ensure that all the buns are ruddy, swap the baking sheets. Everything is in more detail in the step-by-step instructions.
Ingredients:
- half a liter of milk;
- a bag of dry yeast;
- eight hundred grams of flour;
- two hundred grams of oil drain;
- two hundred grams of sugar;
- two eggs in the dough;
- one egg for lubrication;
- three hundred grams of raisins.
How to quickly cook sweet raisin buns
First we need to prepare the yeast base. We heat the milk, pour it into a bowl and pour dry fast-acting yeast. Stir until dissolved and pour 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.
Crack two eggs into the mixture and scramble with a spoon.
Sift the remaining flour and add to the mass in small portions, kneading the dough. In the end, it will stick a little to your hands and bowl. Cover it with cling film or a towel and let it rise for another half an hour.
Rinse the raisins, cover with hot water and leave for ten minutes. Then drain the liquid and dry the raisins with paper towels. Sprinkle a little flour on it 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 parts.
Roll out portions into thin layers and sprinkle with raisins. We twist into a roll, and pinch the edges tightly.
Cut the roll into portions 5 centimeters wide. In the same way, we use the rest of the dough, prepare our buns.
Spread parchment on a baking sheet, lay out the first fifteen products. Or fill two baking sheets at once with 15 pieces each.
Beat the 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: Buns with raisins in the form of lush knots
We will add raisins to the dough and make buns in the form of air knots. If desired, 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 plums;
- two hundred grams of raisins.
Step by step recipe
Rinse the raisins under running water, transfer to a sieve, let the excess liquid drain. By the time we prepare the dough, it will just dry out.
Sift three cups of flour into a large bowl, add dry yeast and a pinch of salt. Stir.
Beat the eggs separately until fluffy. Add sugar to them and beat for a couple more minutes.
Pour slightly warmed milk and melted slightly cooled butter into the egg mixture. Mix well with a whisk.
Now pour everything into the dry flour mass with yeast and knead the dough with a whisk.
Sift all the remaining flour, pour into a bowl and continue kneading the dough. It's better to do it by hand. So it will be easier for us to understand when the dough will get the right consistency - soft, elastic, pliable. It also shouldn't be very sticky.
Blind it into a bun and cover with a towel. Leave warm for an hour.
Ideally, the dough should rise twice. Sprinkle the table with flour and put the bun on it. Punch down with your hands and add the raisins to the dough, kneading with your hands so that it is evenly distributed.
Now we pinch off a piece of dough from the kolobok. Roll with your hands into a sausage and tie a knot first. We attach one tail of the knot to the top, and the second to the bottom. We form the same size buns-knots.
Line a baking sheet with parchment paper and place the knots a short distance apart. Cover them with a towel and leave for fifteen minutes - let them rise.
Set the oven to heat up to 180 C.
Buns need to be greased. To do this, you can use a beaten egg, milk or butter.
Bake for twenty minutes or five to ten minutes longer. It all depends on your oven.
Serve warm on the table. It is better to store in a closed container so that they do not dry out.
Option 4: Buns with snail raisins
Such buns are prepared in the form of snails, which are smeared with milk before baking. Lubricate the finished products with honey a little, it will melt on hot muffin, 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 plums;
- tea l lemon zest;
- one egg;
- a quarter tsp of salt;
- three tbsp sugar.
Filling:
- one tbsp powdered sugar;
- two hundred grams of raisins;
- fifty gr plums of oil.
Additionally:
- milk and honey for brushing.
How to cook
Warm the milk a little, pour it into a bowl. Pour a tablespoon of flour, a teaspoon of sugar and mix thoroughly. Leave 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. We mix everything well. Then add flour little by little and prepare the dough. Knead for ten minutes until a smooth and elastic mixture is obtained.
Cover with cling film and leave in a warm place for one hour.
After the specified 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 with oil.
Scald the raisins with boiling water, dry them and sprinkle over the dough.
We turn the whole roll, cut into about twelve parts.
Line a baking sheet with parchment. Lay the pieces cut side up. Cover with a towel and let rise.
So, the products are ready for baking. It remains only to grease them with a little milk. Cooking at 200 C for half an hour. We focus on splendor and golden color.
Remove the baking sheet from the oven and grease the hot buns with honey. Serve immediately before they cool down.
Option 5: Lush buns with raisins
The recipe is not at all complicated, we will make a blank from dough and raisins, make balls, grease them with yolk and bake. Get appetizing and ruddy buns- donuts.
Dough Ingredients:
- one hundred and fifty ml of warm milk;
- fifteen gr fresh yeast;
- one tbsp sugar;
- half a teaspoon of salt;
- five tablespoons of flour.
For test:
- five hundred grams of flour;
- seventy grams of oil plums;
- one hundred ml of milk;
- one hundred and thirty grams of sugar;
- two eggs;
- yolk for lubrication;
- one hundred grams of raisins.
Step by step recipe
We take fresh yeast, crumble it with our hands into a large container, pour sugar and salt. Mash with a fork, and then pour warm milk, about half a glass. Stir and get a mass without lumps.
Add the indicated 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.
Break two eggs, immediately separate the yolk from one to grease the buns. Beat the rest with sugar until fluffy.
We drive the prepared dough, soft butter, warm milk into the mass and stir everything until smooth.
Sift three cups of flour, add them to the mixture and start kneading the dough. Then you can understand if you need more flour.
The dough should not be steep, we need soft and elastic.
Add raisins to the dough and stir with a spoon, then continue to bring the dough to readiness with your hands.
Transfer the dough to a floured surface and knead for ten minutes. It turns out a sort of elastic bun.
Take a bowl, grease it with oil and transfer the dough into it. Cover with a towel and leave for an hour and a half. Time can be increased if the dough has not risen twice.
Leave a distance from each other so that the buns are ruddy on all sides. Cover them with a towel and forget about them for fifteen minutes.
Preheat the oven to 200 C. Mix the egg yolk with a teaspoon of water and beat.
Lubricate all products and bake for fifteen minutes at an average level. Then lift the baking sheet to the top section and brown for seven minutes.
Remove from the oven, transfer to a cutting board and cover with a towel to cool. Then we serve the buns to the table.
Sweet buns with raisins
Basically, raisin buns are prepared on the basis of yeast dough. Such pastries are famous for their lightness and special taste.
As with other sweet buns, both dry and fresh yeast can be used.
The recipe involves the preparation of sourdough. It won't be difficult to prepare it. You need to mix the yeast and milk, preheating it. Only then it is worth falling asleep flour and only a little sugar.
If you see a foam cap, then the dough is correctly made and you can use it to prepare the dough in the future.
I advise you to prepare the purchased raisins in advance, wash them and dry them, only then put them in the dough, carefully mixing the composition.
The recipe for yeast dough involves leaving the mixture for a while so that it “reaches”. This is a mandatory stage of preparation, involving one or two rises.
Ready-made yeast dough will be ideal for making pastries with 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 an awkward situation, the savvy baker said that it was just pastries with raisins, and to confirm the words, he came up with a recipe for yeast raisin buns, which almost all residents of Moscow liked very much!
If you remember, then in the days of the USSR, similar delicious buns 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, air buns have not ceased to be in demand, but they are no longer prepared in educational institutions, believing that delicacy is not the best ally in the fight against extra pounds of the younger generation.
Preparing for baking
To bake quick raisin buns for the whole family, you will find a step-by-step recipe with a photo 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 towel or napkin for dough and cling film will be useful.
I know many recipes for a delicious 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 cook buns with raisins from yeast dough, the recipe with a photo is written below:
Raisin buns, which include dry yeast, will taste the same if you use live yeast for the recipe. yeast formulations. It is important to use fresh milk, I would recommend homemade.
Estimated baking time is about 3 hours. Bun - very satisfying and tasty, in 100 gr. - 293 kcal.
For your reference, I offer a recipe step by step with a description of each stage of cooking:
- I breed yeast in (warm) milk, add flour, and with it a spoonful of sugar. I mix everything and set it for 30 minutes. I fill the raisins with warm water, drain after 10 minutes, and dry it with a towel. Mix with yeast mixture.
- I fall asleep flour crushed through a sieve (better premium) and knead the dough. I crush it and spread it in a clean bowl, wiped dry. I cover it and leave it for 60 minutes. I stir the dough and give it time to rise. I preheat the oven to 190°C. I make koloboks, I form balls. To prevent the dough from sticking, wet your hands with water.
- I spread the buns, but remember that you must definitely leave a distance so that the blanks do not stick to each other. Air yeast buns rise by about 2 times. I bake 30 min.
- I let the buns cool, only then I transfer them to a dish. If you hurry, there is a great chance that the buns may fall through.
Rolls with zest and raisins
Feel free 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 to the kitchen. It will take about an hour and a half to prepare. 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 gr. Sahara; 450 ml of milk; 120 gr. raisins; half a lemon; 250 ml of purified water; a little salt.
Cooking process:
- I pour water into a bowl and add yeast to it. I mix everything well. I pre-wash the lemon, peel off the skin from it. It needs to be grated, for this I use a grater. I wash the raisins, it should dry. I mix vanilla with eggs, sugar, sponge and olive. oil. I knead gently, pour in the flour, doing it very carefully.
- I knead the dough, introduce previously prepared products: lemon zest and raisins. I give time so that the dough can rise by covering the dough with a rag or towel. After 50 minutes, knead the dough, leave for 30 minutes again.
- I turn on the oven at 185°C. At this time, I roll out the dough with sausage. I turn the dough inward from its edge, cut off a part. After that, I spread the blanks on a baking sheet covered with baking paper. To make the buns rich, anoint with milk. Look at the photo, which rose buns should turn out in the end.
- I send the buns to bake for about 20 minutes.
Air dough on kefir for rolls with raisins and fragrant cinnamon
It will take 2 times less time to cook than messing with the yeast composition. If you do everything in accordance with the recipe, the buns will taste just as good as yeast baked goods.
Required: 350 gr. flour; 1 chicken egg; 220 gr. Sahara; 110 gr. raisins; 200 ml of kefir; half a teal soda and 1 sachet of cinnamon.
- I combine kefir and soda, mix well. I steam the raisins, beat the egg and cinnamon together with sugar, pour in the kefir-soda liquid and slowly pour in the sifted flour.
- 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. I cover with a towel and leave for 20 minutes.
- I roll out the dough, put 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 with sugar on top. Delicious sweet rolls are ready!
Lush buns with curd filling and raisins
It is better home baking you can’t find it for tea, I advise you to pamper not only your family, but also your guests.
You need two rolls for the test: 700 gr. flour; 200 ml of milk; 100 gr. 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 gr. raisins; 2-3 tbsp Sahara. I also advise you to make watering: 100 gr. Sahara; 40 gr. drain. oils; 3-4 tbsp cream cheese; add vanilla to taste.
The cooking process is very simple:
- I heat the milk to 35°. I add tsp to it. sugar and yeast there. I leave the steam for 15 minutes. That's enough to get her up.
- Drain. I leave the oil warm beforehand so that it is soft. I beat eggs and sugar. I add salt and little.
- When the dough is ready, pour the previously prepared mixture and add the 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 min. I name him. My advice to you: so that the dough does not stick to your hands, spread them with rast. oil.
- Raisins should be soaked for 15 minutes. in warm water. Dry and mix with sugar and raisins.
- When the dough is ready, I roll it out to about 0.5-1 centimeters in thickness and lay out the filling. I send the roll, cut into buns, into the oven at 180 ° for a maximum of 25 minutes. Lush buns I advise you to anoint with a beaten egg.
- While baking is cooking, I do watering. I mix all the ingredients for it together.
Done, it remains only to anoint each bun with a brush.
Cooking Tricks
- If you do not want to get too sweet raisin buns, then reduce the amount of sugar in the recipe by half. You can replace it with a sweetener if you wish.
- To avoid lumps in the milk, grind the yeast with sugar and salt before making the dough.
- Use warm kefir to extinguish soda.
- To keep pastries soft and fluffy, do not overcook them in the oven.
- Raisins need to be poured with hot water or soaked so that the filling is not dry.
My video recipe
The recipe for raisin buns from yeast dough in the oven
Delicious buns with raisins in the oven are baked in simple recipe, do not require a large number of ingredients and cooking time. You just have to do butter dough, add raisins to it and form a flour product of any desired shape - snails, snowflakes, curls, roses or hearts.
Top pastries can be sprinkled with cinnamon or poppy seeds, and after the product is browned in the oven and is ready to serve, cut and grease butter, honey, jam, icing or custard.
Thanks to their aroma, taste and softness, buns are a favorite treat for the whole family. In addition, 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 high-speed yeast - 25 g;
- granulated sugar - 3 tbsp. l.;
- salt - a pinch;
- butter - 50 g;
- egg- 2 pcs.;
- vanilla sugar - 0.5 tsp;
- premium wheat flour - 500-650 g.
- washed and peeled raisins - 100 g;
- chicken egg yolk - 1 pc.;
- milk - 2 tbsp. l.;
- vegetable oil for product lubrication.
Before you start creating flour products, you should prepare a standard set necessary utensils: spoon, measuring cup, plate (2 pcs.), saucepan or other deep container, oil brush, mug, rolling pin and baking sheet. In addition, you may need baking paper, cling film and a towel.
Ready meal
Ready-made yeast dough buns are laid out on a plate, greased with butter and, if desired, sprinkled with powdered sugar, poppy seeds, nuts, grated cottage cheese, lemon zest, icing or cream.
To give a taste reminiscent of French vanilla buns, you can make custard using the following method:
- Pour milk into a saucepan, add vanilla and put on medium heat.
- In a separate bowl, mix 1 egg, 1 tbsp. l. flour and 1 tsp. Sahara.
- Add the resulting liquid to boiled milk.
- Cook for 5-8 minutes.
And to prepare coffee icing, you need to stock up on the following ingredients:
- powdered sugar - 200-250 g;
- melted butter - 15 g;
- warm milk - 2 tbsp. l.;
- instant coffee - 3 tsp;
- liquid honey - 3 tsp
Icing 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.
- Beat the mass lightly and combine with butter.
Buns topped with cream or icing are a great option for delicious breakfast in the circle of family or friends.
Cooking process
There are many ways to prepare dough for buns with raisins in milk. Below is a simple and popular recipe using instant dry yeast.
Cooking fluffy buns with raisins from yeast dough step by step:
- Before kneading the dough with dry yeast, it is necessary to prepare the raisins: rinse, dry and clean of debris.
- Sift flour into a deep bowl, add salt and yeast.
- Melt butter.
- Break the eggs into another bowl and beat well.
- Add sugar and vanilla to 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 rise 2.5 times.
- Sprinkle the table with flour, lay out the risen dough and knead thoroughly.
- Add peeled raisins to the dough so that it is evenly distributed throughout the ball.
- Go to the formation of the selected form of buns. To make the products the same in size, you can pre-divide the dough into equal pieces.
- Put the buns on a baking sheet and leave for 20-25 minutes in a warm place.
- Preheat the oven to +180°C and bake the product until golden brown.
When making your favorite buns experienced housewives Here are some helpful tips to help you:
- 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 like 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 crust, it should be greased with a pre-beaten egg, milk and butter, and then sent to the oven for 25-30 minutes.
Forms of buns with raisins
Spicy raisin buns can be any shape, size, and toasty. It all depends on the imagination of the hostess or the desires of her family members. Below are ways to create the most common baking options.
Snail buns
To prepare snails with raisins or curls, you need to roll out the infused and divided dough so that you get triangles 0.5 cm thick.
The dough should be sprinkled with sugar, cinnamon, poppy seeds or nuts (optional), and then rolled up. Cut the sausage into pieces of 1.5-2 cm, evenly distribute on a baking sheet and send to the oven.
How to make a heart shaped bun
From the roll, you can also form a bun with raisins in the shape of a heart. To do this, the dough tube must be cut with a knife lengthwise from one end to 3/4 of the entire length.
Wrap the remaining free ends of the roll down and tightly blind with each other so that the bun does not lose its shape during baking.
Buns in the form of roses
Lush and fragrant roses with raisins are prepared according to the same principle: the dough is rolled into a rectangle and rolled up.
Then the dough sausage is divided into many equal parts, and roses are formed from the resulting pieces. To do this, you need to tightly blind the lower edges of the future bun with each other, and open the upper ones. It is important to ensure that the raisins do not fall out of the dough, and that the pastries acquire a beautiful appearance during modeling.
Snowflakes
To make snowflakes, the dough is also divided into pieces from a pre-made sausage. Roll each cut part into a ball the size of a chicken egg. To give the blanks a pretty shape, they should be pressed firmly by hand and quickly rotated in a circle on the surface of the table. And then make cuts from the edge of the product to the middle - this is how snowflakes will turn out.
Some ways to create lush pastries from yeast dough make you return to the memories of the kindergarten: how kindergarten there is an aroma and the crunch of freshly baked rolls is heard. And if you consider that it is not difficult to cook buns with raisins at home, then you can constantly return to childhood.
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 sourdough - yeast, a little sugar and flour are stirred in warm milk. When a foam cap appears on this mixture, it will become 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 confectionery.
Recipe for buns with raisins step by step
This recipe involves the preparation of buns with dry yeast.
How to cook buns:
Ready-made buns can be sprinkled on top with powdered sugar. If you want to turn a simple muffin into a more "smart dish", pour the buns with icing sour cream, sprinkle with nuts or grated cottage cheese.
Butter buns with raisins: what else to add
It does not always make sense to surprise with the filling. For example, at certain times, lean buns, that is, buns without milk and eggs, will be good.
But if you want to bake something special, you can make cinnamon muffins or sweet rolls with raisins and poppy seeds (you can use poppy seeds).
French raisin buns suggest adding custard. Usually puff yeast dough is used for their preparation.
To make the crust on the bun rosy, before baking, the dough is smeared with an egg and sprinkled with a little sugar.
Custard for french buns is done 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 over from the side to the base, and become the future buns.
Here is a delicious and simple muffin. Raisin buns can be served with herbal tea, coffee with milk, fresh berry compote or cocoa.
Raisin buns recipe with photo step by step
First of all, 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 to 40 degrees
When the yeast with sugar begins to turn into a liquid mass, immediately begin to mix it thoroughly
Slowly pour the heated kefir into the yeast and mix thoroughly, adding the sifted flour
Buns with raisins are ready. Bon Appetit!
We bake buns with raisins (video)
Find the best recipe for raisin buns on the pages of the site. Choose a traditional or author's version from yeast or curd dough. Cook with your favorite ingredients or add your own.
A few tips for getting the best results:
. Fresh yeast is preferred over dry yeast.
. Sweet dough does not tolerate drafts.
. Mixing is preferably done by hand.
. Don't leave the dough too long. It may fall off or sour.
. It is necessary to exclude the penetration of cold air into the oven during the baking process, baking may settle.
The five most commonly used ingredients in raisin bun recipes are:
How easy it is to make delicious pastries:
1. Dilute spoiled milk with sugar.
2. Add soda.
3. Enter cottage cheese and raisins.
4. Knead with flour
5. Put the dough balls on a baking sheet with a spoon.
6. Bake.
Five of the fastest raisin bun recipes:
Helpful Hints:
. Using sparkling water instead of regular water will make the muffin more airy.
. When baking at the same time as baking, it is recommended to place a container with liquid.
. In order for the muffin to acquire a beautiful shine, it must be coated with yolk before baking.
I'm preparing the steam. We crumble fresh yeast into a bowl, mix it with sugar, pour 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 with salt and sugar.
Pour the room temperature melted butter into the egg mixture.
Pour the egg-butter mixture into the dough, and mix.
In several stages, we introduce flour into the dough, kneading an elastic dough.
We finish kneading with our hands. If necessary, gradually add to the flour until the dough stops sticking to your hands and the table.
When the dough is no longer sticky, grease your hands with vegetable oil, and finish kneading.
We shift the dough into 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 leave the dough to rise in a warm place for 1-1.5 hours.
We spread the dough that has risen 2-3 times on a table sprinkled with flour.
For convenience of work, small parts can be separated from a common 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. Brush the surface of the dough with a thin layer of butter.
Sprinkle a thin layer of sugar and cinnamon mixture over the butter.
Put the raisins on top of the sugar, and roll up a tight roll.
We blind one of the edge of the roll, and make a longitudinal incision in the center.
We intertwine the strips between in the form of a tourniquet, 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 approached buns 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, covered with a kitchen towel. Bon Appetit!
Basically, raisin buns are prepared on the basis of yeast dough. Such pastries are famous for their lightness and special taste.
As with other sweet buns, both dry and fresh yeast can be used.
The recipe involves the preparation of sourdough. It won't be difficult to prepare it. You need to mix the yeast and milk, preheating it. Only then it is worth falling asleep flour and only a little sugar.
If you see a foam cap, then the dough is correctly made and you can use it to prepare the dough in the future.
I advise you to prepare the purchased raisins in advance, wash them and dry them, only then put them in the dough, carefully mixing the composition.
The recipe for yeast dough involves leaving the mixture for a while so that it “reaches”. This is a mandatory stage of preparation, involving one or two rises.
Ready-made yeast dough will be ideal for making pastries with raisins. I make homemade raisin buns with rolls, envelopes and balls and roses.
To get an appetizing crust, I advise you to grease ruddy buns with raisins with sugar mixed with an egg. I bake buns with raisins in the oven at 180 - 225 ° for about 20-25 minutes.
From the history of the appearance of the dish
To get out of an awkward situation, the savvy baker said that it was just pastries with raisins, and to confirm the words, he came up with a recipe for yeast raisin buns, 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, air buns have not ceased to be in demand, but they are no longer prepared in educational institutions, believing that delicacy is not the best ally in the fight against extra pounds of the younger generation.
Preparing for baking
To bake quick raisin buns for the whole family, you will find a step-by-step recipe with a photo 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 towel or napkin for dough and cling film will be useful.
I know many recipes for a delicious 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 cook buns with raisins from yeast dough, the recipe with a photo is written below:
3 art. flour; 1 chicken egg; 30 gr. fresh yeast; 1 pack vanilla; 200 gr. Sahara; 500 ml of milk; 100 gr. raisins; 100 gr. drain. oils.
Raisin buns, which include dry yeast, will taste the same if you use live yeast formulations for the recipe. It is important to use fresh milk, I would recommend homemade.
Estimated baking time is about 3 hours. Bun - very satisfying and tasty, in 100 gr. - 293 kcal.
For your reference, I offer a recipe step by step with a description of each stage of cooking:
- I breed yeast in (warm) milk, add flour, and with it a spoonful of sugar. I mix everything and set it for 30 minutes. I fill the raisins with warm water, drain after 10 minutes, and dry it with a towel. Mix with yeast mixture.
- I fall asleep flour, crushed through a sieve (preferably the highest grade) and knead the dough. I crush it and spread it in a clean bowl, wiped dry. I cover it and leave it for 60 minutes. I stir the dough and give it time to rise. I preheat the oven to 190°C. I make koloboks, I form balls. To prevent the dough from sticking, wet your hands with water.
- I spread the buns, but remember that you must definitely 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 30 min.
- I let the buns cool, only then I transfer them to a dish. If you hurry, there is a great chance that the buns may fall through.
Rolls with zest and raisins
Feel free 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 to the kitchen. It will take about an hour and a half to prepare. 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 gr. Sahara; 450 ml of milk; 120 gr. raisins; half a lemon; 250 ml of purified water; a little salt.
Cooking process:
- I pour water into a bowl and add yeast to it. I mix everything well. I pre-wash the lemon, peel off the skin from it. It needs to be grated, for this I use a grater. I wash the raisins, it should dry. I mix vanilla with eggs, sugar, sponge and olive. oil. I knead gently, pour in the flour, doing it very carefully.
- I knead the dough, introduce previously prepared products: lemon zest and raisins. I give time so that the dough can rise by covering the dough with a rag or towel. After 50 minutes, knead the dough, leave for 30 minutes again.
- I turn on the oven at 185°C. At this time, I roll out the dough with sausage. I turn the dough inward from its edge, cut off a part. After that, I spread the blanks on a baking sheet covered with baking paper. To make the buns rich, anoint with milk. Look at the photo, which rose buns should turn out in the end.
- I send the buns to bake for about 20 minutes.
Air dough on kefir for rolls with raisins and fragrant cinnamon
It will take 2 times less time to cook than messing with the yeast composition. If you do everything in accordance with the recipe, the buns will taste just as good as yeast baked goods.
Required: 350 gr. flour; 1 chicken egg; 220 gr. Sahara; 110 gr. raisins; 200 ml of kefir; half a teal soda and 1 sachet of cinnamon.
- I combine kefir and soda, mix well. I steam the raisins, beat the egg and cinnamon together with sugar, pour in the kefir-soda liquid and slowly pour in the sifted flour.
- 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. I cover with a towel and leave for 20 minutes.
- I roll out the dough, put 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 with sugar on top. Delicious sweet rolls are ready!
Lush buns with curd filling and raisins
You won’t find better homemade cakes for tea, I advise you to pamper not only your family, but also your guests.
You need two rolls for the test: 700 gr. flour; 200 ml of milk; 100 gr. 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 gr. raisins; 2-3 tbsp Sahara. I also advise you to make watering: 100 gr. Sahara; 40 gr. drain. oils; 3-4 tbsp cream cheese; add vanilla to taste.
The cooking process is very simple:
- I heat the milk to 35°. I add tsp to it. sugar and yeast there. I leave the steam for 15 minutes. That's enough to get her up.
- Drain. I leave the oil warm beforehand so that it is soft. I beat eggs and sugar. I add salt and little.
- When the dough is ready, pour the previously prepared mixture and add the 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 min. I name him. My advice to you: so that the dough does not stick to your hands, spread them with rast. oil.
- Raisins should be soaked for 15 minutes. in warm water. Dry and mix with sugar and raisins.
- When the dough is ready, I roll it out to about 0.5-1 centimeters in thickness and lay out the filling. I send the roll, cut into buns, into the oven at 180 ° for a maximum of 25 minutes. Lush buns I advise you to anoint with a beaten egg.
- While baking is cooking, I do watering. I mix all the ingredients for it together.
Done, it remains only to anoint each bun with a brush.
Cooking Tricks
- If you do not want to get too sweet raisin buns, then reduce the amount of sugar in the recipe by half. You can replace it with a sweetener if you wish.
- To avoid lumps in the milk, grind the yeast with sugar and salt before making the dough.
- Use warm kefir to extinguish soda.
- To keep pastries soft and fluffy, do not overcook them in the oven.
- Raisins need to be poured with hot water or soaked so that the filling is not dry.
My video recipe
Yeast dough raisin buns are a very simple option for delicious homemade cakes. No need to fool your head with inventing the filling, you just need to make a rich dough and knead raisins into it - nowhere is easier. You can create products different ways. Making regular pumps or twisting pigtails is a personal matter for everyone. 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 all, of course, are freshly baked products that have just come out of the oven and have cooled slightly. And even if you cut them lengthwise and grease with butter or jam ... In general, read the recipe and cook with pleasure!
So, to prepare yeast dough for raisin buns, we need the following ingredients.
For the filling you need raisins. It must be well washed, dried and sorted out.
Sift 3 cups of flour into a bowl, add yeast and salt.
Break the eggs into a separate bowl and lightly beat with a whisk. Add sugar and continue beating for about 1-2 minutes.
Pour warm milk and cooled melted butter to eggs and sugar. We mix - baking for yeast dough for buns with raisins is ready!
Pour the liquid into the flour with yeast and begin to knead the dough.
Sift the rest of the flour, switch to hand kneading. The amount of flour is adjustable according to the consistency of the dough - it should be soft, elastic, not too sticky to the hands. 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.
After an hour, my dough has grown 2.5 times. We spread it on a table sprinkled with flour, knead well.
In portions, add prepared raisins to the dough. Knead with your hands until the filling is relatively evenly distributed throughout the dough.
It's time to form the buns. We pinch off a little dough, roll out the sausage and tie it with a knot.
Then we fix the left edge from below, and the right - from above. We repeat this operation with the entire test. You can immediately divide the dough into equal pieces so that the buns are 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 on heating to 180 degrees.
Before baking, grease the buns with a beaten 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 raisin buns will quickly disappear from your table!
Happy tea!
