home → Pancakes, pancakes Yeast buns with raisins made with milk powder. Butter buns with raisins: recipe with photos step by step. French buns with custard and raisins

Yeast buns with raisins made with milk powder. Butter buns with raisins: recipe with photos step by step. French buns with custard and raisins

Soft, fluffy, fragrant, sweet raisin buns - what else is needed for complete pleasure? Maybe a cup of tea or coffee. Even a notorious “dietist” cannot resist this combination. Prepare raisin buns from yeast dough according to my recipe, and you will solve the problem of both baking for tea and snacks - for yourself at work and for your child at school. But I don’t recommend treating your colleagues to this delicacy, otherwise they will ask you to bring buns for tea every day. So, I'm sharing my favorite recipe.

Kitchen appliances and supplies: scales, baking sheet, bowl, spatula, culinary brush, saucepan, sieve.

To make the buns tasty, it is very important to choose high-quality raisins. This product is considered more natural in black, brown and light brown colors. You should not buy very hard or too soft, wet berries. These shortcomings indicate improper drying and storage of grapes. Taste the berry - it should be sweet, without a sour or burnt aftertaste. Fruits with stalks are considered to be of higher quality and last longer.

Step-by-step preparation

Heat 300 ml of milk and dilute 12 grams of dry yeast in it.
Add 6-7 tablespoons of sugar, a pinch of salt, 10 grams of vanilla sugar. Mix the mixture with a spatula.
After 10-15 minutes, when the yeast is working well, add 2 eggs and mix the mass well.
Add 100 grams of melted warm butter.
Gradually add 900 grams of sifted flour.
We sort out 150 grams of seedless raisins, tear off the stalks (if necessary) and soak them in hot water for 3-5 minutes. You shouldn’t keep the raisins any longer, as the berries can become very soggy and give up all their sweetness to the water. Add raisins to the dough. Mix the dough.
Let it rise for 1 hour. To do this, place the dough in a bowl and cover with film. We put it in a warm place.
After an hour, knead the dough and divide it into small pieces (I usually get 18-20 buns).
We roll each piece into a flagellum and tie it into a knot.
Place the buns on a greased baking sheet and place in a warm place for 20 minutes.
Grease with pre-whipped yolk and bake in a preheated oven at 180-200 degrees for 15-20 minutes.
Baking time depends on your oven. I always focus on the appearance of the buns - they should be well browned.

What is it served with?

The buns are soft, flavorful, and simply melt in your mouth. In addition to tea and coffee, you can serve them with cold or warm milk, cocoa, compote and other drinks. If desired, you can sprinkle them with powdered sugar.

Video recipe for making raisin buns

This video shows the entire process in great detail - from kneading the dough to forming and baking raisin buns. Take a look and you will definitely want to cook them!

To ensure that the raisins are evenly distributed in the dough, sprinkle them with flour and only then add them.
After brushing with egg, the buns can be sprinkled with a pinch of sugar. They will become even crispier and more appetizing.
Be sure to sift the flour - this will prevent impurities from getting into the dough, and the finished buns will be softer and more airy.
Do not neglect all stages of proofing the buns - if they do not increase enough in volume before baking, they may crack during baking.
After baking, cover the finished buns with a towel for a while - they will immediately become very soft.

Other cooking options

It is not necessary to use milk as the liquid. You can cook it. The recipe for this dough can be used to prepare their fashionable variety -.

If you don't have raisins, prepare them. You can add a little orange or lemon zest to the dough for flavor.

Well, I told you all my “bakery” secrets. What kind of buns do you like? Write in the comments what is preferable for you - buns, pies or maybe rolls? Whatever you choose, you will definitely succeed if you cook with love. Good luck and inspiration to you!

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 treasury. I tried quite a few different ways to prepare the dough until I finally got what I wanted. Lush, 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.

Ingredients

To make buns from yeast dough with raisins you will need:

milk (heat) – 150 ml;
fresh yeast – 15 g;
granulated sugar – 1 tbsp. l. without slide;
salt – 0.5 tsp;
wheat flour (sifted) – 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 make raisin buns from yeast dough in the oven. Recipe

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 noticed long ago 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 during proofing 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 healthiest 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 baked goods with gusto homemade. Happy and delicious baking to everyone and Bon appetit! Your Plyushkin.

One of the recipe options in video format:

Do you want to bake delicious buns with raisins? And I’ve just collected the most popular recipes for you! Everything is step by step, with photos, and somewhere else there is a video.

What's so great about these buns? It's very simple and delicious! We kneaded a good dough, added a handful of raisins, molded it to our heart’s content and that’s it – put it in the oven! Well, that's it briefly. Of course, each recipe has its own nuances and tricks, which I described in great detail.

Do you know that when making buns, it’s not the composition that’s important, but the appearance? Yes, the dough is almost the same everywhere. But when you make the buns, that’s what you’ll get from the taste! The shape of the buns affects the taste - this has long been proven!

How to sculpt them? You can look at the photo and do something similar (I always make koloboks), or you can learn something from the video below.

By the way, I advise you to go to the recipe page. There the emphasis is on butter dough!

Recipes

Yeast buns with raisins

Fluffy raisin buns with yeast are a classic! The simplest preparation option is described here; if desired, you can add cinnamon, cocoa and other additives to the dough.

We will cook with dry yeast, as it smells less. I don’t like it when flour desserts have an unpleasant trail of yeast left after baking.

Ingredients:

Milk (or kefir) – 260 ml.
Dry yeast – 11 g.
Sugar – 120-150 g.
Eggs – 3 pcs.
Butter (or margarine) – 110 g.
Wheat flour – 520 g.
Raisins – 120 g.

Cooking step by step

Stir yeast and a spoonful of sugar in warm milk, wait 10-15 minutes until the yeast “wake up”.
Melt the butter, beat in 2 eggs, add 100 g of sugar and grind well.
The raisins must first be washed and, if they are too hard, soaked in hot water for a minute.
Pour milk into the butter mixture, stir, gradually add flour and raisins. Mix thoroughly first with a fork and then with your hands.
That's it, leave the dough alone for 1-1.5 hours.
Sprinkle the table with flour for convenience. Divide the dough into 8-12 equal pieces, which we roll into balls.
Place on a baking sheet lined with parchment. Top each bun with whipped egg yolk and lightly sprinkle with sugar.
Heat the oven to 180 degrees, when it gets hot, close the baking tray with the buns. Baking time 35-40 minutes. The buns should become golden brown.

Raisin buns without yeast

And these are the same buns, but cooked on yeast-free dough. Maybe you are allergic to yeast, maybe you don’t want to waste time kneading and proofing the dough - it doesn’t matter. These buns are just as delicious! And no less magnificent!

We will knead the dough with milk and butter. The role of baking powder will be played by soda slaked with vinegar.

Ingredient:

Wheat flour – 450 g.
Soda – 1.5 teaspoons (+ 0.5 teaspoons vinegar)
Milk (or water) – 160 ml.
Butter – 90 g.
Sugar – 120 g.
Salt - a pinch
Chicken eggs – 3 pcs.
Raisins – 130 g.

Preparation

Mix warm milk with melted butter, sugar, salt and two eggs.

Add slaked soda and flour, mix well again.

Add raisins and knead the dough with your hands. If it is too sticky and watery, add a couple more tablespoons of flour.

That's it, stretch the dough into a sausage, cut into equal pieces. Roll balls with your hands.

Grease a baking sheet or place baking parchment on it.

Place the buns on top and brush them with beaten egg or egg yolk.

We send hot oven(200 degrees) for 20-25 minutes.

Buns with raisins and cottage cheese

Yeast buns with raisins - this is more complicated, but also 10 times tastier! They can be molded in the form of cheesecakes, as in the photo, or in the form of koloboks with curd filling.

Ingredients:

Milk – 230 ml.
Eggs – 7 pcs.
Butter – 110 g.
Wheat flour – 1500 g.
Cottage cheese – 720 g.
Raisins – 200-250 g.
Dry yeast – 11 g.
Salt – 0.5 teaspoon;
Sugar – 300 g.
Vanillin – 3 pinches;

Preparation

Stir the yeast and a spoonful of sugar in warm milk, leave for 10-15 minutes. While you can melt the butter, beat it with five eggs and 200 grams of sugar. Add vanillin here. Combine the egg-butter mixture with milk, add flour and knead the dough thoroughly. The dough should rest for 30-50 minutes.

Now let's prepare the filling from cottage cheese and raisins.

It is advisable to mash the cottage cheese thoroughly, even better in a blender. Mix it with the remaining sugar and one egg. The raisins must be pre-washed to avoid any stems or sand. If it is too dry, pour boiling water over it for a couple of minutes. Add raisins to the curd mass and mix again.

All! There is the dough, there is the filling - all that remains is to mold and bake the buns.

Divide the dough into 2 equal sized pieces. You will also need 2 glasses or cups of different diameters. We will use them to squeeze out circles on the dough, from which we will then make buns.

Roll out the first piece of dough into a wide layer 1 cm thick. The table can be covered with parchment or sprinkled with flour for convenience.

Go over the entire area with a large glass and squeeze out circles. Now take a smaller glass and press out a smaller circle in the center of each circle. Remove scraps of dough from the center of the cakes and around the edges. As a result, you got blanks that look like bagels. This is the top part of the buns.

Now roll out the second piece of dough in the same way and press out circles with a large glass. This is the bottom of the buns, the bottom.

Now all that remains is to connect the lower parts to the upper ones. Look at the photo below to make it clearer.

Line a baking sheet with parchment and turn on the oven at 180 degrees.

Carefully place and press the cottage cheese filling into each bun. Place the buns on a baking sheet, brush them with beaten egg and place in the oven for 25-30 minutes until golden brown.

Snail buns with raisins made with yeast

Some people call them “Virvans”, others “French”. These are delicious buns on a butter dough with raisins and cinnamon, rolled in the shape of a snail (shell).

Despite all their beauty, they are extremely simple to prepare! Don't believe me? Try it!

Ingredients:

Wheat flour – 500 g.
Sugar – 200 g.
Salt - a pinch;
Butter – 50 g for dough and 10 g for greasing;
Milk (or kefir) – 200 ml.
Eggs – 2 pcs.
Dry yeast – 1 teaspoon;
Raisins – 120 g.
Ground cinnamon - 1.5 tbsp. spoons;

Preparation

Heat the milk slightly, stir in the yeast, a teaspoon of sugar and a pinch of salt.

Melt the butter, add eggs and 100 g of sugar.

Now combine these two liquids (milk and butter), add flour and knead into a homogeneous and elastic dough.

Set the dough aside; you can cover it with film or a towel to prevent it from getting too windy. It usually takes an hour to proof the dough, but if you are in a hurry, you can reduce it to 30 minutes.

It is advisable to rinse the raisins and dry them with a paper towel.

Did the dough come up? Great! Roll it into a thin layer 0.5-0.7 cm thick. Brush the top with melted butter (there was a small piece), sprinkle with the remaining sugar. Distribute the raisins evenly.

Now carefully roll the dough into a log. Cut the roll into portions - these will be the buns.

Line a baking tray with baking paper and place the buns horizontally. Don't mind that they look flat now. The dough is still rising; the center of the buns will become higher during baking.

Sprinkle more ground cinnamon on the buns. You can also add sugar on top.

Preheat the oven to 180 degrees. Place the buns in it for 30 minutes until golden.

French buns with custard and raisins

These buns are called French, choux, raisin puff, etc. I don’t know which option is more accurate. I know one thing - the taste of these buns is simply wonderful!

Crispy puff pastry, custard milk cream, sweet raisins and the aroma of vanilla - why go to a cafe when you can cook it at home much tastier! Okay, let's move on to the recipe.

Ingredients:

Ready puff pastry – 550 g.
Raisins – 80 g.
Milk – 340 ml.
Sugar – 70 g.
Vanilla sugar – 2 teaspoons;
Starch – 35 g.
Chicken egg – 1 pc.

Preparation

The puff pastry needs to be thawed and rolled out into a wide rectangle. For now, you can rinse the raisins with hot water and leave to soak for 10-15 minutes.

Now let's prepare the custard. Pour milk into a saucepan or stewpan, add vanilla sugar and 20 g of regular sugar. Bring to a boil, then remove from heat and cover with a lid.

Separately, beat the egg with the remaining sugar and starch until foamy.

Pour a third of the volume of milk into the egg-sugar mixture in a thin stream, stirring constantly with a fork or whisk.

Now pour this egg-milk mass into a saucepan with milk, put it back on the stove and simmer over low heat until thickened. Stir constantly, otherwise lumps will appear, and they are not needed in the cream.

Once the cream has cooled completely, cover the puff pastry with it. Next comes a layer of raisins on top.

Roll the dough into a large roll, and then cut it into individual portions (2-3 cm thick) - these are the buns.

Place the parchment on a baking sheet. We press the buns from the bottom a little upward so that they look more like “snails”.

Place the buns on a baking sheet and place in an oven preheated to 170 degrees for 20 minutes.

Buns stuffed with cottage cheese and raisins

Lush and soft as fluff buns, inside of which there is cottage cheese and raisins. Yes, they look ordinary on the outside, but the inside is very, very tasty.

Ingredients:

Wheat flour – 810 g.
Dry yeast – 11 g.
Milk (kefir, water, yogurt) – 350 ml.
Sugar – 50 g.
Butter – 120 g.
Eggs – 3 pcs.
Salt – 2 pinches;
Cottage cheese – 500 g.
Raisins – 150 g.
Vanillin – 3 pinches;
Sesame - for decoration;
Powdered sugar – 100 g.

Preparation

Stir warm milk with a spoonful of sugar and yeast. Leave it like this for 15 minutes.
Melt 100 g of butter, beat in 2 eggs, add the remaining sugar (not powder!), and add salt. Beat with a whisk until smooth foam.
Pour the milk into the butter mixture and mix again. Add flour and knead the dough. Leave the dough to swell for 40-60 minutes.
Soak raisins in hot water for 12 minutes. Then drain the water and dry the raisins.
Rub the cottage cheese through a sieve, then mix with vanilla, egg, remaining piece of butter and powdered sugar.
Add raisins to the curd mixture and stir.
Knead the dough and divide into 18-22 equal pieces. We form them into balls.
Take a ball of dough, press it in your hand, put a spoonful of filling in the center and pinch the edges. Roll it into a ball again, making sure that the filling does not peek out anywhere. We do this with each piece of dough.
That's it, put the buns on a baking sheet. Heat the oven to 200 degrees. Brush the top of each bun with beaten egg and decorate with sesame seeds.
Place in the oven for 20 minutes until golden brown.

As you can see, on the one hand, there are many recipes for buns with raisins, on the other hand, the cooking technology is almost the same everywhere. I am sure that some of what is offered will interest you. Bon appetit!

How pleasant is the smell of hot baking! Ruddy puff pastries, fragrant pies or rolls are dishes that have always been present on the Russian table. Buns with raisins have long been especially popular. The ancient craftswomen kept the peculiarities of their preparation secret, however, the principles of obtaining tasty homemade baked goods have survived to this day.

The basis of pastry products is dough. It is in this that lies main secret lush and delicious buns that our grandmothers baked.

Ingredients:

whole milk - 500 ml;
sifted flour - up to 700 g;
white sugar- 50 g;
salt - 15 g;
eggs - 4 pcs.;
dry yeast (quick) - 40 g;
corn starch - 10 g;
butter (softened) - 130 g;
select the amount of vanillin, orange or lemon zest to taste;
raisins - 300 g.

Cooking method:

Soak the washed raisins for half an hour in drinking water, then dry with napkins and sprinkle with flour.
Pour slightly heated, but not hot (up to 40 °C) milk into the bowl. Let's dissolve in it fresh yeast, place 1.5 tbsp. l. regular sugar. Stir the mixture until the bulk products are completely dissolved and leave the dough for 15 minutes in a warm place to activate live bacteria.
After the foamy “cap” appears, add vanillin, sift 2 cups of flour, combine all the components with a spatula - we get a semi-liquid dough. Cover the dishes with film, then with a towel and place in a warm place.
If the yeast is of high quality and fresh, after 30 minutes the volume of the product will increase, and many bubbles will appear on its surface.
Pour in the rest of the milk, add lemon zest, eggs beaten with sugar, raisins, salt, butter, sifted flour.
Mix very well soft dough, roll it into a ball, cover with film and a clean cloth. Leave in a warm place to “ripen”. To avoid the formation of condensation, we pierce the cellophane in several places. Be sure to knead the entire mass three times, freeing the product from carbon dioxide.
Separate from fluffy dough small lumps, form them into buns, which we immediately place on a baking sheet covered with buttered parchment. Keep the products warm for 30 minutes to proof, then brush with yolk and place in the oven for half an hour (190 °C). After 15 minutes, reduce the heating temperature by 40 degrees.
Remove from the oven rosy pastries, through a strainer, sprinkle thickly with powdered sugar.

The raisin buns turned out fluffy, with a golden brown crust, reminiscent of a happy and very “delicious” childhood.

From straight yeast dough

Let's continue our excursion into the world of aromatic homemade baking based on straight yeast dough. This is the most quick way preparation of “airy” products.

Grocery list:

milk - 250 ml;
butter - 50 g;
regular sugar - 60 g (use according to taste);
pressed yeast - 20 g;
sifted flour - from 700 g;
egg;
salt - ½ tsp;
raisins - 250 g.

Preparation procedure:

We wash the dried fruits, steam the berries in a water bath, and dry them on a towel.
We take out all the products for the test in advance - they must have the same room temperature. To prevent the yeast from forming lumps in the liquid, grind it in a large bowl along with a measured amount of salt and sugar.
Fill the mixture with warm milk (can be diluted with drinking water), add a beaten egg, melted (not hot!) butter and white sugar.
Sift half of the flour mixture, add dry raisins, start kneading densely, but very soft dough. Gradually adding portions of flour, within 15 minutes we obtain a fluffy, “springy” workpiece that does not stick to your hands.
We collect it into a ball, which we place in a greased bowl. Cover the dish with film (don't forget to pierce it) and leave it warm to rise. A good place would be an oven with the light on or heated to 40°C. Be sure to crush the product.
When the fluffy ball has almost doubled in size, divide it into about 20 koloboks. Gently roll them up with your palms and place them on an oiled baking sheet. After proofing (about 15 minutes), the products will increase in volume again. Lubricate them with beaten yolk and bake in an oven heated to 180 °C.

The rosy and incredibly appetizing pastry is ready!

Recipe for those who are fasting

Fasting does not mean a lack of tasty and nutritious foods in your diet. Look at how wonderful lean buns with raisins can successfully replace regular baked goods.

List of components:

white sugar - 75 g;
premium flour - 500 g;
quick yeast - 10 g;
filtered water - 250 ml;
a packet of vanillin;
seedless raisins - 100 g;
vegetable oil - 40 ml;
flaxseed - 14 g;
salt - 5 g.

Cooking features:

Sift a glass of flour mixed with dry yeast granules into a spacious bowl. Add white sugar, salt and vanillin. We combine the products, then slowly pour in slightly heated drinking water.
Mix the semi-liquid mass, add vegetable oil and prepared raisins. Pre-soak the berries, dry them, and roll them in flour.
Continuing to add portions of the bulk mixture, we make a batch of light and soft dough. We give it the shape of a ball, cover it with a napkin, and put it in a warm place for an hour.
We roll out a rectangular layer from the “rested” base, onto which we apply a layer of oil with a brush. We wrap the near edge towards the middle, placing the free part overlapping.
Once again, we easily “walk” the rolling pin over the product, again grease the surface with lean fat, then fold the dough in the same order.
Cut the prepared flatbread into small pieces, each of which is twisted in the middle.
Place the buns on a baking sheet lined with parchment (we also oil the paper). After proofing, when the baking “grows” in volume, put it in the oven for 20 minutes (180 °C).

rosy Lenten baking sprinkle with powder, leave on the wire rack for a while, and then serve on a beautiful platter.

From dough “like fluff”

How many times have we heard this expression in relation to the most delicious and appetizing baked goods, without thinking about how such a dough like fluff actually turns out. Now we’ll find out everything and use it for culinary arsenal!

Required ingredients:

egg;
premium flour (preferably wheat) - 600 g;
pressed yeast - 20 g;
vanillin - 1 pack;
raisins - 170 g;
whole milk - 300 ml;
sunflower oil (20 ml) and butter (50 g).

Cooking technology:

Pour heated, but not hot, milk into the bowl. Add a spoonful of granulated sugar and yeast granules. Whisk the ingredients until they dissolve. Leave the mixture for 20 minutes under the film.
Place half the amount of sifted flour, egg, vanillin, salt, white sugar and 20 ml of vegetable oil in another bowl. Using a spoon, combine the ingredients, pour in the yeast mixture that has risen in a “head”.
We continue to mix in portions of flour, then put the mixture on the table and make the final kneading of a soft dough that does not stick to your hands. We form a ball, grease it with vegetable oil and leave it for an hour under the film to rise.
Next, roll out the bun into a layer, fold it into an envelope and keep it under cellophane for another 20 minutes.
Divide the dough into about 12 lumps, turn them into thin flat cakes, sprinkle with prepared raisins. We roll the products in the form of flagella and place them in a heat-resistant form, treated with oil. After another proofing (⅔ hour), put the baked goods in the oven for 25 minutes (200 °C).

To get the dough “like fluff”, you need to show attention and patience, observing all stages of preparation. Thanks for your work will be a fluffy cake with an incomparable taste!

Butter buns with raisins

How does this pastry differ from other, inconvenient ones? The thing is that foods with a high fat content are added to the dough. The products are as tasty as they are high in calories.

What to do - pleasure requires sacrifice!

Required Products:

butter - 170 g;
egg;
salt - ¼ tsp;
whole milk - 150 ml;
lemon zest - 1.5 tsp;
dry yeast - 8 g;
sifted flour - from 500 g;
granulated sugar - 90 g;
liquid honey for baking;
raisins - from 150 g;

Cooking steps:

Combine the yeast with slightly warmed milk, a dessert spoon of white sugar, and a handful of flour. Mix the mixture and place in a warm place for a quarter of an hour. We are waiting for the appearance of a lush “cap”. This procedure may not be necessary if we are confident in the quality of the living bacteria.
Remove the zest from the lemon scalded with boiling water, melt the natural butter so that it has time to cool before use. Mix the products with the egg and suitable dough, add a pinch of salt, add portions of sifted flour.
Next, knead the dough on the table. We always do this in one direction, folding the layers in half and gradually forming a light ball.
After 15 minutes of leisurely work, we get a product that does not stick to our hands. Lightly grease it with vegetable oil, leave it warm for an hour, knead it periodically. The container in which the dough should “ripen” should not be wide. Otherwise, the produced mass will “creep” along the bottom and with difficulty “climb” to its lush peaks.
The further process is already known to us. We make balls from the dough, roll them into a beautiful shape and give them time to proof. We treat the baked goods laid out on a baking sheet with milk or beaten egg and place them in a heated oven (200 °C) for 30 minutes.

Brush hot raisin buns with melted honey and enjoy the aromatic pastries. However, it is no less tasty when cold.

From puff pastry

The presented method for making your favorite pastries cannot be called simple - it is somewhat more complicated than those described above, but the result of the labor expended is worth it!

Set of components:

eggs - 2 pcs.;
filtered water or milk - 90 ml;
butter - 300 g;
premium flour - 600 g;
vinegar - 10 ml.

Cooking process:

Sift the flour onto the table, make a small “crater” in the middle of the mound, into which we beat the eggs. Lightly combine them with half the amount of bulk product, then add vinegar, salt and whole milk.
Mix the ingredients thoroughly until small bubbles form. Add finely chopped butter and remaining flour to the products.
We quickly knead the dough, roll it out thinly in the direction away from us and wrap it in the form of an envelope. Place the product in the refrigerator for half an hour. We repeat the process four times, each time cooling the product for 10 minutes.
This is the easiest way to make puff pastry. In other cases, grind the butter with flour, salt and water, cool, and roll out into a rectangular layer. Distribute a layer of butter on one half, cover with the free part, and leave the formed “envelope” in the refrigerator for 10 minutes. We repeat the procedure, gradually increasing the number of layers. Experienced craftsmen make more than 250 of them!
Cut the ball into small pieces, roll them out, sprinkle with pre-soaked, dried and floured raisins.
We wrap the cakes, give them the desired shape, and place them on a greased baking sheet. Spray the pastry with water, pierce it with a fork in several places and put it in the oven for 20 minutes (220°C).

We take our crispy buns out of the oven and sprinkle them thickly with powdered sugar.

With added cinnamon

Tired of fiddling with yeast dough? No problem - we bake delicious cinnamon rolls without the help of live bacteria.

Required ingredients:

raisins - 250 g;
eggs - 2 pcs.;
flour - 700 g;
natural kefir - 400 ml;
white sugar - 300 g (adjust the amount to taste);
baking soda - 12 g;
a bag of cinnamon.

Cooking technology:

As always, raisins are pre-washed, steamed, and dried well.
We combine high-quality kefir and soda, mix the components until the “sizzling” reaction ends.
Beat an egg into another bowl, add fine sugar and cinnamon, pour the kefir mixture over the products. Mix everything again, then sift the flour portions. We knead the dough with a very light and soft texture and leave it to “rest” for half an hour.
All! We “wake up” our product from a short sleep, cut it into pieces, which we roll out into thin sheets. Sprinkle them with raisins and form wonderful products.

Bake the pastry for 35 minutes at 200°C. Don't forget to dust the buns with powdered sugar.

Buns with cottage cheese and raisins

Taking a break from our endlessly urgent tasks to pamper our family amazing baked goods homemade.

Ingredients:

butter - 90 g;
salt - 20 g;
sifted flour - up to 700 g;
pressed yeast - 20 g;
whole milk - 250 ml;
eggs - 2 pcs.;
vanillin;
raisins - 130 g;
regular sugar - 120 g;
fresh cottage cheese - 150 g.

Cooking process:

Heating fresh milk up to 40 °C, dissolve dry yeast in it, add a little granulated sugar. We combine the products with a whisk and leave for 15 minutes to obtain a high-quality dough.
Now we already know how to properly mix sifted flour, vanillin, salt, eggs and sweet granules to knead soft and airy dough. We always add butter last. We never allow direct contact between yeast and fat, which interferes with the activity of living bacteria.
In the meantime, mix the prepared and already dry raisins with fine sugar and pureed cottage cheese.
Give the dough time to rise, then roll out a layer no more than 1 cm thick. Spread a layer of filling and roll it up. Cut it into small pieces, which we place on an oiled baking sheet. Lubricate the workpieces with milk or whipped yolk. Bake the pastry for 40 minutes (180 °C).

"Roses." Roll the dough into a roll. Divide it into parts, retreating in 5 cm increments. Place the buns on a baking sheet with the open side up.
Cute "snails". Cut the rolled out length in half. We divide the resulting strips into small parts and thin them slightly. We twist the tubes, connect the edges, cut along the folds. It’s as if we turn the middle outward.
Soulful “hearts”. Products familiar from childhood. Roll out a small flat cake, sprinkle with sugar, raisins, and other fillings, and roll it into a roll. We connect both ends, cut the middle, and unfold the product in the shape of a heart.
Beautiful curls. Thinly roll out circles of dough the size of a saucer. We form tight rolls, cut them in the middle, leaving one end intact. We twist the two resulting multilayer strips, connect them in the form of a wreath, pretzel or other product, choosing the desired option.
Bun “Sunshine”. We form a roll from the rolled out dough, cut it across every 1.5 cm. We wrap the ring, turning the cuts outward, as if opening them in the form of small rays of sunshine.

How to bake perfect raisin buns? Cooking thick crust slowly, with tenderness and affection. The ways to decorate baked goods are as diverse as the world around us. Take a look around, and your imagination will suggest the most interesting variations for producing amazingly tasty and beautiful baked goods.

Step 1: prepare the raisins.

First of all, prepare the raisins so that they turn out soft and sweet in the buns; they need to be poured with boiling water and boiled for 5-15 minutes(depending on how dry it was initially).

Afterwards, the water is drained from the raisins, and they themselves are wiped with paper towels to remove excess moisture.

Step 2: dissolve the yeast.

Along with preparing the raisins, start breeding dry pressed yeast. To do this, you need to crumble them in your hands, place them in warm milk (you can mix it with warm boiled water), mix well, breaking up the lumps.
Melt the butter until liquid state in a saucepan or small frying pan, and then cool to almost room temperature.
In a separate bowl, whisk egg and immediately pour out about 1/3, this will be used to grease the buns.
Now combine the milk with yeast, melted butter and a beaten egg. Add salt and granulated sugar there, and then mix well.

Step 3: knead the dough.

Sift wheat flour and separate half, that is 250 grams. In these 250 grams flour, pour in yeast with milk, butter, eggs and sugar (that is, the same mixture that we prepared at the previous stage). Mix well, breaking up any lumps.

Add the prepared raisins to the dough and mix everything well again.
Now, gradually adding the remaining wheat flour, knead the dough with your hands. For convenience, you can place it on a floured countertop and simply knead it with your hands, periodically adding flour. As a result, you should have a soft and elastic dough.

Roll the resulting mass into a ball and place in a bowl greased with cream or vegetable oil(so that the dough does not stick to the walls). Sprinkle flour on top, cover with cling film or a towel and place in a warm place. The dough should rise and reach about 1,5 hour. The mass will increase by almost 3-4 times.

Step 4: form buns with raisins.

Gently knead the risen dough and divide into 18-20 equal pieces. Then knead each individual piece in your hands again, giving it a rounded shape. You should get blanks for buns.
Now place the pieces on a greased (or baking parchment-lined) baking sheet, cover with film and let them rest, leaving the dough to rest for a while. 30 minutes.

Step 5: bake buns with raisins.

Set the oven to preheat to 180 degrees Celsius.
Grease the bun blanks with 1/3 of the previously set aside scrambled egg and place to bake on 15-20 minutes until the sides of the baked goods are an appetizing brown color.
The finished raisin buns should be removed from the oven and cooled to room temperature, this will make them tastier.

Step 6: Serve the buns with raisins.

Serve buns with raisins for tea, maybe with butter and jam (this is for a very big sweet tooth), or just without anything. The baked goods are sweet, aromatic and airy inside.
Bon appetit!

You can add other dried fruits to the raisins in the buns, for example, dried apricots or prunes; they will also need to be pre-soaked in hot water and dried.

To make the buns even softer and tastier, immediately after removing them from the oven, grease the sides and top of the baked goods with butter.

To avoid having to stir lumps of yeast in milk for a long time, first mash them with salt and sugar.

This is interesting: