Butter dough is always prepared using 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 will help you do correct dough for butter buns. And the raisin filling couldn’t be simpler. All our options will be based on the main ingredients for butter dough. Various improvisations will also be offered when kneading the dough, adding raisins and shaping the buns themselves.
Ingredients:
Step-by-step recipe for buns with raisins
Heat the milk until warm, but not hot, so the yeast will work well and the reaction we need will occur.
Pour it into a bowl, add a couple of tablespoons of sugar, dry yeast and two tablespoons of flour. Stir everything well, cover with cling film and leave warm for half an hour.
Note: How to determine the readiness of the dough for testing? First, after stirring and keeping it warm, a lush foam will appear on the surface, then it will begin to fall, bubbles will appear - everything is ready, you can use it for further preparation.
In a water bath or microwave oven Melt the margarine until liquid and cool slightly.
Break two eggs into a large bowl, add the remaining sugar and liquid margarine. Mix with a whisk until smooth.
Pour in the prepared dough and stir thoroughly.
Raisins can be slightly soaked in cold water, squeezed out and placed into a large container for kneading dough.
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 perfection.
It turns out non-sticky, pliable and tender dough. Don't make it too stiff, you may end up using a little less or more flour.
Place it in a bowl, cover with a damp towel and leave for another hour and a half.
After about forty-five minutes, knead the dough with your hands and cover again.
So, it's time to continue preparing our delicious buns with raisins. Transfer the dough to a floured table, divide into two parts, each in half, and so on. We want portions the size of a small ball, about the size of an egg, because the buns will rise during baking.
Cover a baking sheet with parchment, lay out the products, leaving a distance from each other. Beat the egg until fluffy and brush all over the buns. You can sprinkle a little more sugar if desired.
Place in an oven preheated to 180 C for thirty to forty minutes.
We take out the finished products; they turned out very soft and fluffy. Very tasty when the buns are still warm.
If you choose this option, 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 golden brown, swap the baking sheets. More details about everything in the step-by-step instructions.
Ingredients:
How to quickly make buns with raisins
First we need to prepare the yeast base. Heat the milk, pour it into a bowl and add dry instant 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 butter, pour it into the dough and sprinkle with sugar. Mix well.
Beat two eggs into the mixture and pass through with a spoon.
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 it for another half hour.
Rinse the raisins, add hot water and leave for ten minutes. Then drain the liquid and dry the raisins with paper towels. Sprinkle it with 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 out portions into thin layers and sprinkle with raisins. Roll into a roll and pinch the edges tightly.
Cut the roll into portions five centimeters wide. Using the same method, we use the rest of the dough and prepare our buns.
Spread parchment paper on a baking sheet and arrange the first fifteen items. Or fill two baking sheets at once with 15 pieces each.
Beat the egg and brush all the products.
Place in the oven and bake at 190 C for twenty minutes. We focus on pomp and ruddy color.
Place the buns in a basket and cover with a towel. Serve warm with tea.
We will 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:
Step by step recipe
Rinse the raisins under running water, place in a sieve, and let the excess liquid drain. While we are preparing the dough, it will dry out.
Sift three cups of flour into a large bowl, add dry yeast and a pinch of salt. Stir.
Separately, beat the eggs until fluffy. Add sugar to them and beat for a couple more minutes.
IN egg mixture pour slightly warmed milk and melted slightly cooled butter. Stir well with a whisk.
Now pour everything into the dry flour mixture with yeast and mix the dough with a whisk.
Sift all the remaining flour, pour into a bowl and continue kneading the dough. It's better to do this by hand. This will make it easier for us to understand when the dough has the desired consistency - soft, elastic, pliable. It also shouldn't be very sticky.
Form it into a bun and cover with a towel. Leave in a warm place for an hour.
In theory, the dough should rise by half. Sprinkle the table with flour and place the bun on it. Using your hands, press and fold the raisins into the dough, kneading them with your hands to distribute them evenly.
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 second to the bottom. We form buns of the same size.
Line a baking sheet with parchment and place the knots at a short distance from each other. Cover them with a towel and leave for fifteen minutes - let them rise.
Set the oven to preheat to 180 C.
The 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. It is better to store them in a closed container so that they do not dry out.
These buns are prepared in the shape of snails, which are brushed with milk before baking. Finished goods brush it a little with honey, it will melt on the hot cake and it will turn out very tasty.
Ingredients:
Filling:
Additionally:
How to cook
Warm the milk slightly and pour it into a bowl. Add a tablespoon of flour, a teaspoon of sugar and stir thoroughly. Leave in a warm place for about twenty minutes.
We need a fluffy cap to appear, and then it will begin to fall off.
Melt and cool the butter. Wash the lemon thoroughly, remove as much zest as necessary.
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 ten minutes until you get a smooth and elastic mixture.
Cover with film and leave in a warm place for one hour.
After the specified time, transfer the dough to a silicone mat and knead it with your hands.
In a bowl, mix soft butter and powdered sugar.
Roll out the dough into one large layer, grease with butter.
Scald the raisins with boiling water, dry them and scatter them over the dough.
Roll the whole thing up and cut it into about twelve pieces.
Line a baking sheet with parchment. Place the products cut side up. Cover with a towel and let them rise.
So, the products are ready for baking. All that remains is to grease them a little with milk. Cook at 200 C for half an hour. We focus on pomp and golden color.
Remove the baking sheet from the oven and brush the hot buns with honey. Serve immediately before they cool down.
The recipe is not at all complicated, we will make a piece of dough and raisins, form balls, brush them with yolk and bake. You will get delicious and rosy donut buns.
Ingredients for the dough:
For the test:
Step by step recipe
Take fresh yeast, crumble it with your hands into a large container, add sugar and salt. Mash with a fork, and then pour in warm milk, about half a glass. Stir and get a mass without lumps.
Add the specified amount of sifted flour and stir until dissolved. It turns out to be 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.
Add the prepared dough, soft butter, and warm milk to the mixture and stir everything until smooth.
Sift three cups of flour, add them to the mixture and begin kneading the dough. Then you can see if more flour is needed.
The dough should not be hard, we want it to be 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 about ten minutes. It turns out to be a kind 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. The time can be increased if the dough has not risen twice.
Leave some distance from each other so that the buns are golden brown on all sides. Cover them with a towel and forget about them for about fifteen minutes.
Preheat the oven to 200 C. Egg yolk mix with a teaspoon of water and whisk.
Grease all the products and bake for fifteen minutes on a medium 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 until cool. Then we serve the buns to the table.
Basically, raisin buns are prepared on the basis yeast dough. Such pastries are famous for their airiness and special taste.
As in the case of preparing other sweet buns, you can use both dry and fresh yeast.
The recipe calls for preparing dough. It won't be difficult to prepare it. You need to mix the yeast and milk, preheating it. Only then should you add flour and just a little sugar.
If you see a foam cap, it means that the dough is made correctly and you can use it to prepare 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, stirring the mixture thoroughly.
The yeast dough recipe calls for leaving the mixture for a while so that it “reaches.” This is a mandatory stage of preparation, involving one or two raisings.
Ready-made yeast dough will be ideal for making baked goods with raisins. I make homemade raisin rolls, envelopes and balls and roses.
To get out of the awkward situation, the savvy baker said that these were just baked goods with raisins, and to confirm his words, he came up with a recipe for yeast buns with raisins, which almost all residents of Moscow really liked!
If you remember, then during the USSR similar delicious buns called "calories". This is due to the fact that yeast dough has a high energy value, like dried grapes.
At that time, this pastry 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.
To bake for the whole family quick buns with raisins, you will find a step-by-step recipe with photos a little lower, you should take approximately the following set of utensils: a glass with a measuring chart, a bowl, a flour sieve, a rolling pin for dough and a baking sheet with parchment paper.
A towel or napkin for sponge and cling film will be useful.
I know many recipes for delicious dough, but the preparation is the same: sift the flour, wash and dry the raisins, use warm milk, melted drain. oil.
I invite everyone to find out what it takes to make rich raisin buns from yeast dough, the recipe with photos is written below:
Raisin buns that contain dry yeast will taste the same if you use live yeast in the recipe. It is important to use fresh milk, I would recommend homemade milk.
Approximate baking time is about 3 hours. The bun is very filling and tasty, 100 g. – 293 Kcal.
For your reference, I offer the recipe step by step with a description of each stage of cooking:
Don’t be afraid to add lemon, tangerine or orange zest to your 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 prepare. In 100 gr. baking 296 Kcal.
For cooking you need to take: 450 gr. flour; 2 tbsp. olive oils; 1 pack each vanillin and dry yeast; 2 pcs. chickens eggs; 150 gr. Sahara; 450 ml milk; 120 gr. raisins; half a lemon; 250 ml purified water; a little salt.
Cooking process:
It will take 2 times less time to prepare than fiddling with the yeast composition. If you do everything as the recipe indicates, the buns will taste no worse than yeast baked goods.
Required: 350 gr. flour; 1 chicken egg; 220 gr. Sahara; 110 gr. raisins; 200 ml kefir; half a teaspoon soda and 1 packet of cinnamon.
Better homemade baked goods You can’t find one for tea, I advise you to pamper not only your family, but also your guests.
You need two rolls for the dough: 700 gr. flour; 200 ml 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 water it: 100 gr. Sahara; 40 gr. drain oils; 3-4 tbsp. cream cheese; add vanilla to taste.
The cooking process is very simple:
You're done, all that's left is to brush each bun with a brush.
Delicious buns with raisins are baked in the oven according to simple recipe, do not require a large number of ingredients and time for preparation. All you have to do is butter dough, add raisins to it and form a flour product of any desired shape - snails, snowflakes, curls, roses or hearts.
You can sprinkle the top of the baked goods with cinnamon or poppy seeds, and after the product has browned in the oven and is ready to serve, cut and brush with butter, honey, jam, glaze or custard.
Thanks to their aroma, taste and softness, buns are a favorite treat for the whole family. In addition, it is an excellent option for a snack on vacation, on the road or at work.
In order to knead the dough, you will need the following products:
Before you start creating flour products, you should prepare a standard set of 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.
The finished yeast dough buns are placed on a plate, greased with butter and, if desired, sprinkled with powdered sugar, poppy seeds, nuts, grated cottage cheese, lemon zest, glaze or cream.
For a taste reminiscent of French vanilla muffins, you can make custard using the following method:
To prepare coffee glaze, you need to stock up on the following ingredients:
The glaze for vanilla raisin buns is prepared according to a simple recipe:
Buns topped with cream or glaze are an excellent option for delicious breakfast with family or friends.
There are many ways to prepare dough for buns with raisins made with milk. Below is a simple and popular recipe using instant dry yeast.
Making fluffy raisin buns from yeast dough step by step:
When preparing your favorite buns, experienced housewives advise using several useful recommendations:
Spiced raisin buns can come in any shape, size, or degree of toastiness. It all depends on the imagination of the hostess or the desires of her family members. Below are ways to create the most common baked goods.
To prepare snails with raisins or curls, you need to roll out the dough and divide it into pieces 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 into a roll. Cut the sausage into 1.5-2 cm pieces, distribute evenly on a baking sheet and place in the oven.
You can also use the roll to form a heart-shaped bun with raisins. To do this, the dough tube must be cut lengthwise with a knife from one end to 3/4 of the entire length.
Fold the remaining free ends of the roll down and firmly stick together so that the bun does not lose its shape during baking.
Lush and fragrant roses with raisins are prepared according to the same principle: the dough is rolled out into a rectangle and rolled into a roll.
Then the sausage from the dough is divided into many equal parts, and roses are formed from the resulting pieces. To do this, you need to firmly mold the lower edges of the future bun together 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 modeling.
To make snowflakes, the dough is also divided into pieces of pre-made sausage. Each cut piece should be rolled into a ball the size of a chicken egg. To give the workpieces a nice shape, they should be pressed tightly with your 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 methods of creating fluffy baked goods from yeast dough bring back memories of kindergarten: how to kindergarten There is an aroma and you can hear the crunch of freshly baked buns. And if you consider that making raisin buns at home is not difficult, then you can constantly return to childhood.
Raisin buns are made primarily from yeast dough. You can use either dry or fresh yeast. Some recipes for such buns require the preparation of dough - yeast, a little sugar and flour are stirred in warm milk. When a foamy cap appears on this mixture, it will become clear that the dough is ready. After this, it can be mixed with other ingredients.
Raisins are always washed thoroughly and allowed to dry, and then they are added to the dough. The dough is mixed and left to rise. The dough is allowed to rise once or twice.
This way, at home, you can make buns that are tastier than those from a professional pastry shop.
Recipe for buns with raisins step by step
This recipe involves making buns with dry yeast.
How to cook buns:
The finished buns can be sprinkled with powdered sugar on top. If you want to turn a simple pastry into a more “dressy” dish, pour sour cream from the glaze over 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 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 buns or sweet buns with raisins and poppy seeds (optional with poppy seed sprinkles).
French raisin buns require the addition of custard. Typically, puff yeast dough is used to prepare them.
To ensure that the crust on the bun is golden brown, before baking the dough is coated with egg and lightly sprinkled with sugar.
Custard for French buns is made like this:
The dough is rolled out, greased with cream, sprinkled with raisins, and rolled into a roll. And the roll is cut into pieces, which are turned over from the side to the base, and become future buns.
So the delicious and simple pastry 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, mix the yeast with sugar and wait 5 minutes until the yeast starts to play
Take another container and mix kefir, butter and salt in it. Heat the mass to 40 degrees
When the yeast and sugar begin to turn into a liquid mass, immediately begin to mix it thoroughly
Slowly pour the warmed kefir into the yeast and mix thoroughly, adding the sifted flour.
The raisin buns are ready. Bon appetit!
Baking buns with raisins (video)
step by step recipe with photos
The smell of freshly baked rosy buns made from yeast dough is incomparable. A simple recipe allows you to enjoy sweet homemade baked goods without spending much time. Good quality yeast and carefully sifted flour will keep this to a minimum.
The filling of steamed raisins can be supplemented with pieces of any dried fruits and crushed nuts. After proofing, the dough must be handled with care, otherwise the dough will settle. You can add a spoonful of fresh cottage cheese to it.
Airy oven buns in the form of miniature rolls are a great opportunity to refresh yourself at work, on vacation and on the road.
Dough: 
1. To ensure very soft buns, use fresh yeast. Crumble them into a deep bowl. Add a couple of spoons granulated sugar 80 g of those indicated in the recipe. Rub with a spoon or your hands.
2. Heat some milk. Pour it into the yeast. Stir until the sugar dissolves.
3. Add a small portion of sifted flour - about 5-6 tablespoons. Stir. You should get a thick mass, reminiscent of liquid sour cream. Cover with a napkin and leave in a warm place. The dough should rise well. 20–30 minutes is enough. It all depends on the temperature in the room: the warmer, the faster.
4. Beat the chicken egg into a separate bowl. Add vanilla sugar and the rest of the granulated sugar, salt. Stir with a fork or whisk until smooth.
5. Melt the butter in the microwave or on the stove. Cool slightly. Add it to the eggs and stir.
6. Add the egg mixture to the prepared dough. It shouldn't be hot. Stir.
7. Add sifted flour to the liquid mass in portions. At the same time, stir with a spoon so that there are no lumps. Once the dough is quite thick, place it on a dusted board and continue kneading with your hands until a soft dough forms.
8. Cover the dough with a towel and let it rise in a warm place for about 50-60 minutes.
9. Pour boiling water over the raisins for 10 minutes. Drain the water and dry the berries well with a paper towel.
10. Knead the dough and roll it into a thin layer. Grease with a thin layer of sunflower oil. Sprinkle with prepared raisins.
The ideal baked goods for the autumn-winter season are raisin buns made from yeast dough; I highly recommend adding the recipe with photos to your culinary repertoire. I tried quite a few different ways to prepare the dough until I finally got what I wanted. Fluffy, light, with an airy crumb and a golden-brown glossy crust, the raisin buns are incredibly tasty. To such an extent that we ate almost half of it at one time with milk. The same dough makes excellent bagels, rolls, and pies. sweet filling and other small and large baked goods.
My recipe for raisin buns is relatively quick. Half an hour for the dough, an hour and a half for proofing the dough and 25-30 minutes for baking. In two, maximum three hours, golden brown buns will be on the table.
To make buns from yeast dough with raisins you will need:
For the dough I use fresh pressed yeast, they are also called “wet”. I crumble it into a deep bowl, add a spoonful of sugar and salt there.
I grind it to make a thin, homogeneous paste. This makes it easier to stir the yeast with milk; there will be no lumps.
I pour in warm milk, a little more than half a glass goes into the dough. I have long noticed that if you make a glass of milk and add a lot of flour, the thick dough will last twice as long as the liquid one. And long fermentation does not affect the final result. So, in order to save time, you can use my advice.
I stirred the flour and milk and smoothed out the lumps. It turned out to be a little thicker than pancake batter.
Cover the bowl and put it in a warm place. For this purpose, I use the oven, preheated to 40-45 degrees (preheated, turned off the heat). As needed, I preheat the oven without removing the bowl of dough from it. In 20-25 minutes the dough will be ready. The photo shows that it is covered in air bubbles, and begins to settle in the center. These signs indicate that the yeast has gained strength and it’s time to feed it and start kneading the dough.
I leave one yolk for greasing the top of the buns, beat the white and one egg with a whisk. Gradually add sugar.
It is not necessary to beat until fluffy; as soon as the mixture lightens, a light foam appears - you can add dough.
After mixing, add soft butter. I took it out of the refrigerator in advance and cut it into pieces so that it would melt faster.
Heated the milk a little warmer room temperature, poured it into a bowl of yeast dough. Even if the butter is not completely soft, warm milk will melt it, the pieces will almost dissolve.
I sift three glasses of flour until this amount is enough. When I switch to manual kneading, it will be clear whether more is needed or not.
I stirred the dough with a spoon until it became stiff, heavy, and a little sticky. Now you can knead by hand.
I sifted some flour onto the board and laid out the dough. At the beginning of the kneading it will be rough and sticky, but after about five minutes it will become softer and not so heavy. You need to knead with force, rolling the lump away from you, folding it and kneading it thoroughly.
It takes me at least ten minutes to knead, but sometimes I have to knead longer. A well-kneaded dough should become soft, elastic and hold its shape well, otherwise the raisin buns will spread in the oven.
I grease the bowl with oil and transfer the dough. Cover with film, put a towel on top and leave in a warm place for one to one and a half hours. I indicate approximate times, periodically check how the dough rises. It should expand three to four times and become very fluffy and soft.
I knead the dough for better shaping and quick rise of the buns during proofing.
I divide it into pieces of equal weight, approximately 45-50 grams. Covering it with my palm, I roll it into round shapes on the table. You can make the raisin buns larger or in a different shape.
I place a sheet of baking paper on a baking sheet and place the buns on it at a short distance from one another. To brown on all sides, leave more space between them. If you lay them down like I did, then when they proof the buns will come together and only the top will be golden brown.
Cover and leave under a towel for 10-15 minutes to grow a little. The oven at this time is heated to 200 degrees. I shake the yolk with a teaspoon of water. I grease the tops of the buns.
Place the baking sheet on the middle level for 15-20 minutes. Then I raise it higher and bake the 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 pastries are not the best healthy food, but when you take out the rosy, fragrant buns with raisins from the oven, you forget about everything! I want to pour a mug of milk, break off a couple of pieces and taste the homemade baked goods with gusto. Happy and delicious baking to everyone and bon appetit! Your Plyushkin.
One of the recipe options in video format:
Delicious buns with raisins in the oven are baked according to a simple recipe and do not require a large number of ingredients or time for preparation. You just need to make a butter dough, add raisins to it and form a flour product of any desired shape - snails, snowflakes, curls, roses or hearts.
You can sprinkle the top of the baked goods with cinnamon or poppy seeds, and after the product has browned in the oven and is ready to serve, cut and brush with butter, honey, jam, glaze or custard.
Thanks to their aroma, taste and softness, buns are a favorite treat for the whole family. In addition, it is an excellent option for a snack on vacation, on the road or at work.
In order to knead the dough, you will need the following products:
For the filling:
Before you start creating flour products, you should prepare a standard set of 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.
The finished yeast dough buns are placed on a plate, greased with butter and, if desired, sprinkled with powdered sugar, poppy seeds, nuts, grated cottage cheese, lemon zest, glaze or cream.
For a flavor reminiscent of French vanilla scones, you can make the custard using the following method:
To prepare coffee glaze, you need to stock up on the following ingredients:
The glaze for vanilla raisin buns is prepared according to a simple recipe:
Rolls topped with cream or glaze are an excellent option for a delicious breakfast with family or friends.
There are many ways to prepare dough for buns with raisins made with milk. Below is a simple and popular recipe using instant dry yeast.
Making fluffy raisin buns from yeast dough step by step:
When preparing your favorite buns, experienced housewives advise using several useful recommendations:
Spiced raisin buns can come in any shape, size, or degree of toastiness. It all depends on the imagination of the hostess or the desires of her family members. Below are ways to create the most common baked goods.
To prepare snails with raisins or curls, you need to roll out the dough and divide it into pieces 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 into a roll. Cut the sausage into 1.5-2 cm pieces, distribute evenly on a baking sheet and place in the oven.
You can also use the roll to form a heart-shaped bun with raisins. To do this, the dough tube must be cut lengthwise with a knife from one end to 3/4 of the entire length.
Fold the remaining free ends of the roll down and firmly stick together so that the bun does not lose its shape during baking.
Lush and fragrant roses with raisins are prepared according to the same principle: the dough is rolled out into a rectangle and rolled into a roll.
Then the sausage from the dough is divided into many equal parts, and roses are formed from the resulting pieces. To do this, you need to firmly mold the lower edges of the future bun together 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 modeling.
To make snowflakes, the dough is also divided into pieces of pre-made sausage. Each cut piece should be rolled into a ball the size of a chicken egg. To give the workpieces a nice shape, they should be pressed tightly with your 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 methods of creating fluffy baked goods from yeast dough bring back memories of kindergarten: how in kindergarten there is the aroma and the crunch of freshly baked rolls can be heard. And if you consider that making raisin buns at home is not difficult, then you can constantly return to childhood.
Basically, raisin buns are prepared using yeast dough. Such pastries are famous for their airiness and special taste.
As in the case of preparing other sweet buns, you can use both dry and fresh yeast.
The recipe calls for preparing dough. It won't be difficult to prepare it. You need to mix the yeast and milk, preheating it. Only then should you add flour and just a little sugar.
If you see a foam cap, it means that the dough is made correctly and you can use it to prepare 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, stirring the mixture thoroughly.
The yeast dough recipe calls for leaving the mixture for a while so that it “reaches.” This is a mandatory stage of preparation, involving one or two raisings.
Ready-made yeast dough will be ideal for making baked goods with raisins. I make homemade raisin rolls, envelopes and balls and roses.
To get an appetizing crust, I advise you to grease golden brown raisin buns with sugar mixed with an egg. I bake raisin buns in the oven at 180 - 225° for about 20-25 minutes.
To get out of the awkward situation, the savvy baker said that these were just baked goods with raisins, and to confirm his words, he came up with a recipe for yeast buns with raisins, which almost all residents of Moscow really liked!
If you remember, in Soviet times such delicious buns were called “calorie buns.” This is due to the fact that yeast dough has a high energy value, like dried grapes.
At that time, this pastry 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.
To bake quick raisin buns for the whole family, you will find a step-by-step recipe with photos below, you should take approximately the following set of utensils: a glass with a measuring chart, a bowl, a flour sieve, a rolling pin for dough and a baking sheet with parchment paper.
A towel or napkin for sponge and cling film will be useful.
I know many recipes for delicious dough, but the preparation is the same: sift the flour, wash and dry the raisins, use warm milk, melted drain. oil.
I invite everyone to find out what it takes to make rich raisin buns from yeast dough, the recipe with photos is written below:
3 tbsp. flour; 1 chicken egg; 30 gr. fresh yeast; 1 pack vanilla; 200 gr. Sahara; 500 ml milk; 100 gr. raisins; 100 gr. drain oils
Raisin buns that contain dry yeast will taste the same if you use live yeast in the recipe. It is important to use fresh milk, I would recommend homemade milk.
Approximate baking time is about 3 hours. The bun is very filling and tasty, 100 g. – 293 Kcal.
For your reference, I offer the recipe step by step with a description of each stage of cooking:
Don’t be afraid to add lemon, tangerine or orange zest to your 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 prepare. In 100 gr. baking 296 Kcal.
For cooking you need to take: 450 gr. flour; 2 tbsp. olive oils; 1 pack each vanillin and dry yeast; 2 pcs. chickens eggs; 150 gr. Sahara; 450 ml milk; 120 gr. raisins; half a lemon; 250 ml purified water; a little salt.
Cooking process:
It will take 2 times less time to prepare than fiddling with the yeast composition. If you do everything as the recipe indicates, the buns will taste no worse than yeast baked goods.
Required: 350 gr. flour; 1 chicken egg; 220 gr. Sahara; 110 gr. raisins; 200 ml kefir; half a teaspoon soda and 1 packet of cinnamon.
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 dough: 700 gr. flour; 200 ml 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 water it: 100 gr. Sahara; 40 gr. drain oils; 3-4 tbsp. cream cheese; add vanilla to taste.
The cooking process is very simple:
You're done, all that's left is to brush each bun with a brush.
