Pies with raisins - tender and ruddy pastries, which appeal to all lovers of raisins. Baking turns out moderately sweet, because there is no need to add extra sugar. This is especially true for those who watch their figure.
Raisin cakes - the basic principles of cooking
Basically, raisin cakes are made from yeast or puff pastry. It is from him that pastries turn out to be tender, appetizing and airy.
Raisins for pies can take any variety. It is washed and soaked in hot water for at least half an hour. Then the infusion is drained from the raisins, and the dried fruits are dried on a napkin.
The dough is rolled out, a spoonful of raisins is put in the middle and pies are formed. Then they are spread on a buttered deco and baked at 200 ° C until golden brown. If you prepare yeast dough patties, then having formed the patties, leave them for proofing.
In addition to raisins, you can add fruits, vegetables, cottage cheese, nuts or poppy seeds to the filling.
To make the surface of the pies glossy and rosy, they are smeared with a beaten egg before baking.
Ready-made cakes are laid out in a deep dish and cooled, covered with a clean towel.
Recipe 1. Raisin cakes
Ingredients
egg;
half a liter of milk;
300 g of raisins;
2/3 cup white sugar;
five glasses of flour;
100 g butter;
20 g yeast.
Method of preparation
1. Raise the raisins, rinse in warm water and place in a saucepan. Pour boiling water and cook for five minutes. Drain on a sieve and dry.
2. Dissolve the yeast in warm milk. Add sugar and melted milk. Gradually sprinkle the flour and knead not too steep dough. Collect it in a bowl, place in a bowl, cover with a clean towel and leave to warm. When the dough doubles in volume, crush it and leave it to rise again. 3. Divide the dough into pieces. Roll each into a cake. Put a spoonful of raisins in the middle and form the patties.
4. Put them on a buttered deco, let the pies stand and brush with a beaten egg. Bake for half an hour at 200C until golden brown.
Recipe 2. Puff Pies with Raisins
Ingredients
250 g yeast-free puff pastry;
a pinch of sea salt;
orange;
a pinch of ground nutmeg;
a handful of seedless raisins;
two carnations;
egg yolk;
cardamom pod;
st.l. butter;
a spoon of milk;
some flour;
25 g brown sugar.
Method of preparation
1. Preheat the oven to 200C. In a small saucepan, combine butter with brown sugar. We put it on a small fire and melt it.
2. My orange, wipe off and remove the zest from it using a fine grater.
3. Crush the cardamom pod and remove the grain from it. Pound them in a mortar with nutmeg and cloves.
4. Wash the raisins, lightly dry them and place in a deep bowl. Add orange zest, ground spices and pour melted butter with sugar. Stir.
5. Sprinkle the work surface with flour, roll out the dough and often pin it with a fork. Cut circles out of dough.
6. Put in the middle of each teaspoon of filling and connect the edges to the middle.
7. Salt the yolk, combine with milk and slightly shake. Lubricate the mixture with the pies and put them on a parchment-laid pan. We bake ten minutes.
Recipe 3. Pies with raisins and rice
Ingredients
four glasses of flour;
egg yolk;
500 ml of milk;
four tablespoons of sugar;
bag of dry yeast;
2/3 cup raisins;
salt;
50 g of vegetable and butter;
a glass of rice.
Method of preparation
1. Combine flour with dry yeast. Heat the milk to a warm state, add vegetable oil, salt and add the yolk and sugar. Gradually add flour with yeast and knead not too steep dough. Put it in a plastic bag and put it in the fridge for three hours. 2. Put the raisins in a bowl, rinse and fill with boiling water. Let stand until the raisins swell.
3. Rinse the rice, cover with clean water and boil until ready, following the instructions on the package. Throw the rice in a strainer and rinse with warm water. Add sugar to rice.
4. Drain the infusion from the raisins. Add the dried fruits to the rice, put the butter here and mix. Rice must be warm for the butter to melt.
5. Remove the dough from the bag, divide it into 20 pieces. Roll each to a floured surface. Put in the middle of each spoonful of rice filling and close up the edges well.
6. Put the patties on a baking sheet, putting it in baking paper, seam down. Top them with an egg yolk. Bake in the oven for 20 minutes at 200 degrees.
Recipe 4. Pies with raisins and carrots
Ingredients
Filling
six carrots;
vegetable oil;
80 g raisins;
egg;
60 grams of sugar.
Dough
purified water - 220 ml;
yeast - 10 g;
butter - 50 g;
half a kilo of flour;
two eggs;
salt - 10 g;
white sugar - 90 g
Method of preparation
1. Carrot clean, wash and grind on a coarse grater. Pour in vegetable oil in a frying pan and heat it. We spread the carrot and simmer on low heat for about forty minutes, stirring occasionally.
2. Raise the raisins, pour boiling water and leave for five minutes. Fold the dried fruit on a sieve and rinse under cold water.
3. Shift the finished carrot into a bowl, add the raisins, stir and cool.
4. Dilute the yeast in warm water, add salt, ghee, sugar and eggs. Slightly beat until homogeneous and gradually introduce the flour. Knead the soft dough and leave it, covered with a clean towel so that it fits.
5. Grease the baking sheet. The egg is shaken with a fork.
6. Sprinkle the table with flour, divide the dough in half and roll out each part into a layer, half a centimeter thick. Cut out circles from it. In the middle we put the carrot-raisin stuffing and form the pies. 7. Spread them on a baking sheet and grease with an egg. Put the pies in the oven for 15 minutes before rudding. Serving patties with milk drinks.
Recipe 5. Pies with raisins, apples and nuts
Ingredients
bag of dry yeast;
flour;
milk - 650 ml;
salt;
three eggs;
sugar - half a cup;
butter - half a pack;
sugar with natural vanilla - 30 g;
egg for lubrication.
Stuffing
six apples;
granulated sugar;
raisins - half a cup;
semolina - 125 g;
nuts - half a cup.
Method of preparation
1. Combine in a deep bowl some flour with warm milk and yeast. Add soft butter, eggs, vanilla and white sugar, salt. Gradually add flour in small portions and knead soft dough. Put it in a bowl and leave to rest for half an hour.
2. Wash the raisins. We clean the nuts, put them in a blender tank and interrupt. Combine ground nuts with raisins and mix.
3. My apples, cut the core and grind on a coarse grater. Add sugar, semolina and a mixture of nuts and raisins to the apple mass. Stir. If the filling turned out to be watery, add more semolina.
4. We form pies and doughs and put them on a baking sheet greased with butter. From above we cover with a beaten egg. We bake at 150C until an appetizing crust.
Recipe 6. Pies with raisins and cottage cheese
Ingredients
30 ml of cream;
800 g of flour;
powdered sugar;
10 g yeast;
5 ml vanilla essence;
300 ml of warm milk;
100 g raisins;
5 g sugar;
cottage cheese - half a kilo;
120 g soft butter;
salt;
eggs - three pieces
Method of preparation
1. In a wide deep cup, combine 60 ml of warm water with a small amount of flour and sugar. Pour the yeast and mix. Cover with a clean towel and leave to warm for 20 minutes.
2. Mix half of the flour with warm milk, add the dough and whisk until a viscous dough is obtained. Cover the bowl with a towel and leave to warm for an hour. 3. Cottage cheese fray through a sieve. Add an egg, a spoonful of soft butter, vanilla essence and powdered sugar to it. Mix well.
4. Raisin soaked in boiling water for five minutes. We lean back on the sieve and add to the curd mass. Stir.
5. Sift the remaining flour into a cup with brew, add an egg and 100 g of soft butter. Knead soft dough, which will not stick to the palms.
6. Divide the dough into equal parts and form balls. Cover them with a clean towel and leave for proofing for ten minutes. Then we roll each ball. In the middle of the cake lay out the filling and form an oval pie.
7. We spread the pies on a baking sheet, making it parchment, seam down. Leave them warm for 20 minutes, and grease with a mixture of eggs and cream. Sprinkle with sesame and send to oven preheated to 200 ° C for 15 minutes, until the patties are covered with a golden crust.
Raisin cakes - tips and tricks
- Soak the raisins for the filling in boiling water, or boil for five minutes.
- Pastry yeast dough crush at least a couple of times so that the baking is airy.
- If you are afraid that raisin stuffing may leak, mix it with starch.
- Pies before baking can be sprinkled with sesame or poppy seeds.
- It is better to cool the baking on the wire rack so that the dough does not become wet.
