Buns with raisins - general principles of cooking
Buns with raisins are prepared mainly from yeast dough, as baking from it turns out lush and rich. Like other buns, yeast can be taken dry or fresh. In some recipes for buns with raisins, you must first prepare a sponge: stir the yeast, a small amount of sugar and flour in warm milk. The appearance of foam caps will indicate that the sponge is ready and can be mixed with the rest of the flour and other ingredients. Washed and dried raisins are added to the dough and mixed, after which the dough is left to fit. Usually, the dough needs to rise once or twice. Buns with raisins in the form of balls, rolls, envelopes, etc. are formed from the finished dough. For a tasty golden crust, the eggs are coated with an egg and sprinkled with sugar before baking. Bake buns with raisins at a temperature of from 180 to 225 degrees for 25-30 minutes.
Buns with raisins - preparing food and dishes
For making buns with raisins, you should prepare a standard baking dish set: a bowl, a measuring cup, a sieve, a rolling pin and a baking sheet. It may also require food wrap or a clean towel to cover the dough until it is suitable.
Despite the fact that there are a lot of recipes for buns with raisins, the preparation of products for all of them is one: sift the flour, sort out the raisins, rinse and dry, heat the milk and melt the butter.
Recipes for raisin buns:
Recipe 1: Raisin Scones
Prepare delicious buns with raisins for such a simple recipe! You will need some food for cooking, but you need to have enough time as the dough is made with yeast. You will also need one egg, the white of which goes to the dough, and the yolk - for the glaze.
- 1/4 kg of flour;
- 3/4 cup water;
- 1 egg;
- A spoon of sugar;
- Dry yeast - 1 tsp;
- Half a cup of raisins.
Pour flour, sugar and dry yeast into a bowl, mix. Pour in water. Stir the mixture. Raise the raisins with boiling water and put into the dough, mix. Egg break up, separate the protein from the yolk. Beat the whites and mix the yolk with 5 ml of water. Add whipped protein to dough. Hands greased with vegetable oil and knead the dough. After the dough rises for the first time, mix and leave to come again. Form 8 doughs out of dough and place on a baking sheet. Leave for 20 minutes to rise. Grease the buns with a mixture of yolk and water. Bake for about 20 minutes. Buns with raisins are ready!
Recipe 2: Buns with raisins and cinnamon
Amazingly delicious pastries that will delight the household and lift your spirits on a cold, rainy day. Cinnamon gives the raisin buns a delicious aroma, and the yeast dough has a pleasant spicy taste.
- Warm water - 50 ml;
- 100 ml sour cream;
- Yeast - 1 sachet;
- Sugar - 100 g;
- Egg - 1 pc .;
- 4 g of salt;
- Ghee - 50 g;
- Flour - 2 glasses;
- Brown sugar - half a cup;
- Cinnamon - 2 tsp .;
- Butter (not melted) - 2 tbsp. l .;
- Half a cup of raisins.
Put yeast into warm water and dilute for 12 minutes. Ghee mix with sour cream, sugar, salt and egg. Pour the dissolved yeast and add flour. Knead the dough for 10 minutes. A bowl for dough, grease with vegetable oil and put in it the dough, cover with foil and leave for 1 hour. Mix 2 tablespoons of the oil with cinnamon and sugar, add the washed and dried raisins. As soon as the dough fits (will increase at least twice), divide it into 2 parts. Roll out both parts into rectangles and spread out the filling. Wrap the rolls and cut into 12 servings. Arrange the rolls on a baking sheet and leave for 40 minutes to approach. After that, buns with raisins can be baked for about 25-30 minutes.
Recipe 3: Buns with raisins and lemon zest
Ordinary buns with raisins can be made much tastier by adding lemon zest to the dough. Baking turns out amazingly fragrant and tasty.
- 3/4 cups of milk;
- 20 g fresh yeast;
- 125 g of sugar;
- 2 eggs (one of which is whipped);
- 355 g of flour;
- Chopped lemon peel;
- A pinch of salt;
- 45-50 g of butter;
- 130 g of raisins.
In warmed milk, dilute the yeast, add a little flour and sugar (in a small spoon). Leave the brew in a warm place for 20 minutes to approach. Make a well in the sifted flour. Smash an egg there, add brew, 100 g of sugar, salt and lemon zest. Stir mass with a mixer. Put the raisins and butter. Mix everything again. Knead the dough with your hands and leave for 1 hour to approach. Spread grease or butter pan. Spread a spoonful of 16 buns with raisins, periodically dipping a spoon into the flour. Cover the buns with a towel and leave for 15 minutes to rise. Smear buns with raisins, beaten egg and sprinkle with sugar. Bake at 220-225 degrees for 20 minutes. A beautiful golden crust should appear on the finished baking.
Buns with raisins - secrets and tips from the best chefs
- To avoid yeast lumps in the milk, you must first grind the yeast, along with the sugar and salt;
- Those who do not like too sweet buns with raisins, it is recommended to add to the dough no more than half a cup of sugar;
- Raisins should always be soft (not dry), so you need to scald it with boiling water or hold for a minute in hot water.