Butter buns with raisins. Recipe for raisin buns made from yeast dough in the oven. Yeast buns with delicious raisin filling
Let's prepare the dough. 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 melted butter at room temperature into the egg mixture.
Pour the egg-butter mixture into the dough and mix.
Add flour into the dough in several steps, kneading the elastic dough.
Finish kneading with your hands. If necessary, add a little to the flour until the dough stops sticking to your hands and the table.
When the dough stops sticking, grease your hands with vegetable oil and finish kneading.
Transfer 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.
Place the dough that has risen 2-3 times on a floured table.
For ease of use, small parts can be separated from the overall piece of dough.
We form a rope 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, place it on the table, and cover with a towel.
Roll the balls one by one into rectangles 3 mm thick. Grease the surface of the dough with a thin layer of butter.
Sprinkle a thin layer of sugar and cinnamon mixture on top of the butter.
Place raisins on top of the sugar and roll into a tight roll.
We mold one of the edges of the roll and make a longitudinal cut in the center.
We intertwine the strips in the form of a rope, twist them into a ring, forming a bun.
Place the buns on a baking sheet lined with parchment paper and set aside to proof for 20-30 minutes.
Brush the risen buns with egg to form a golden brown crust during baking.
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!
Find the optimal recipe for raisin buns on the website. Choose a traditional or original version from yeast or curd dough. Cook with the ingredients you like or add something of your own.
A few tips to get the best results:
. Fresh yeast is preferable to dry yeast.
. Butter dough does not tolerate drafts.
. It is preferable to knead by hand.
. Don't let the dough sit for too long. It may fall off or sour.
. It is necessary to prevent the penetration of cold air into the oven during baking; the baked goods may settle.
The five most commonly used ingredients in raisin muffin recipes are:
How to easily prepare delicious pastries:
1. Dilute sour milk with sugar.
2. Add soda.
3. Add cottage cheese and raisins.
4. Stir in flour
5. Place the dough balls onto the baking sheet using a spoon.
6. Bake.
Five of the fastest raisin bun recipes:
Helpful Tips:
. Using sparkling water instead of regular water will make the cake fluffier.
. When baking, it is recommended to place a container with liquid at the same time as baking.
. In order for the pastry to acquire a beautiful shine, it must be coated with yolk before baking.
Raisin buns made from yeast dough are a very simple version of delicious homemade baked goods. There is no need to fool yourself with coming up with a filling, you just need to make a butter dough and knead raisins into it - it couldn’t be simpler. Products can be formed in different ways. Making regular pompadours or curling braids is a personal matter for everyone. For me this time, the best option turned out to be buns-knots: they seem 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 thing, of course, is freshly baked products that have just come out of the oven and have cooled a little. And if you cut them lengthwise and grease them with butter or jam... In general, read the recipe and cook with pleasure!
So, to prepare yeast dough for raisin buns we will need the following ingredients.
For the filling you will need raisins. It needs to be washed well, dried and sorted.
Sift 3 cups of flour into a bowl, add yeast and salt.
Break the eggs into a separate container and lightly beat with a whisk. Add sugar and continue beating for about 1-2 minutes.
Add warm milk and cooled melted butter to the eggs and sugar. Stir - the yeast dough for raisin buns is ready!
Pour the liquid into the flour with yeast and begin to knead the dough.
Sift the rest of the flour and switch to manual kneading. We adjust the amount of flour according to the consistency of the dough - it should be soft, elastic, and not stick too much to your hands. Knead for at least 10 minutes. 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 had grown 2.5 times. Place it on a table sprinkled with flour and knead it well.
Add prepared raisins to the dough in portions. Knead with your hands until the filling is distributed relatively evenly throughout the dough.
It's time to form the buns. Pinch off a little dough, roll out the sausage and tie it in a knot.
Then we fasten the left edge from below, and the right edge from above. We repeat this operation with the entire dough. You can immediately divide the dough into equal pieces so that the buns are the same size.
Place 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, set the oven to preheat to 180 degrees.
Before baking, brush the buns with beaten egg, milk or butter. Bake the yeast dough buns with raisins for 20-25 minutes. We determine readiness by the appetizing golden crust.
Remove the cooled buns from the baking sheet and serve. The products can be stored for several days in a closed container. But most likely, yeast raisin buns will quickly disappear from your table!
Enjoy your tea!
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 into 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.
From the history of the appearance of the dish
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.
Preparing for baking
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.
Yeast buns with delicious raisin filling
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:
- I dissolve yeast in (warm) milk, add flour, and with it a spoonful of sugar. I mix everything and leave for 30 minutes. Pour warm water over the raisins, drain after 10 minutes, and dry with a towel. Stir in the yeast mixture.
- I add flour crushed through a sieve (preferably premium grade) and knead the dough. I crush it and put 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 and form balls. To prevent the dough from sticking, I wet my hands with water.
- I lay out the buns, but remember that you must leave a distance so that the pieces do not stick to each other. Airy yeast buns will rise approximately 2 times. I bake for 30 minutes.
- I let the buns cool, only then transfer them to a plate. If you rush, there is a high chance that the buns may fall through.
Buns with zest and raisins
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:
- I pour water into a bowl and add yeast there. I mix everything well. I first wash the lemon and peel off the skin. It needs to be grated, for this I use a grater. I wash the raisins, they should dry. I mix vanilla with eggs, sugar, dough and olives. oil I knead gently, add flour, doing it very carefully.
- I knead the dough, add the previously prepared products: lemon zest and raisins. I give time for the dough to rise, covering the dough with a rag or towel. After 50 minutes, I knead the dough and leave it for 30 minutes again.
- I activate the oven at 185°C. At this time I roll out the dough into a sausage shape. I fold the dough inward from its edge and cut off a portion. Then I place the pieces on a baking tray lined with baking paper. To make the buns rich, brush them with milk. Look at the photo to see what kind of rose buns you should get in the end.
- I send the buns to bake for about 20 minutes.
Airy kefir dough for buns with raisins and aromatic cinnamon
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.
- I combine kefir and soda and mix well. I steam the raisins, beat the egg and cinnamon along with sugar, pour in the kefir-soda liquid and slowly add the sifted flour.
- I knead the dough, adding flour little by little. You need to ensure that its texture is smooth and does not stick to your hands. Cover with a towel and leave for 20 minutes.
- I roll out the dough, sprinkle raisins and spicy cinnamon on it.
- Place in the oven for 35 minutes. at 195°, but before that I cut the dough into balls and sprinkle sugar on top. Delicious sweet buns are ready!
Fluffy 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 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:
- I heat the milk to 35°. I add tsp to it. sugar and yeast too. I leave the dough for 15 minutes. This is enough to get her up.
- Drain. I first leave the butter warm so that it is soft. Beat eggs and sugar. I add salt and little.
- When the dough is ready, pour in the previously prepared mixture and add flour. The dough should be elastic. I put it in a warm place for 2 hours, always covering it with a towel. After 40 min. I remind him. My advice to you: to prevent the dough from sticking to your hands, spread some paste on them. oil
- Raisins need to 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. I recommend brushing fluffy buns with beaten egg.
- While the baked goods are preparing, I do the basting. I mix all the ingredients for it together.
You're done, all that's left is to brush each bun with a brush.
Culinary tricks
- If you don’t 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 desired.
- To avoid lumps in the milk, grind the yeast with sugar and salt before making the dough.
- Use warm kefir to quench the soda.
- To keep your baked goods soft and fluffy, do not overcook them in the oven.
- The raisins need to be poured with hot water or soaked so that the filling is not dry.
My video recipe
