How to make sweet raisin buns. Buns with raisins from yeast dough

How sweet is the smell of hot cakes! rosy puffs, fragrant pies or rolls - dishes that have always been present on the Russian table. Buns with raisins have long been very popular. The ancient craftswomen kept the peculiarities of their preparation a secret, however, the principles of obtaining delicious home baking have survived to this day.

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

Composition of 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;
• the amount of vanillin, orange or lemon peel is selected to taste;
• raisins - 300 g

Cooking method:

1. Soak the washed raisins for half an hour in drinking water, then dry with napkins and sprinkle with flour.
2. Pour slightly heated, but not hot (up to 40 ° C) milk into the bowl. Dissolve fresh yeast in it, place 1.5 tbsp. l. regular sugar. We stir the mixture until the bulk products are completely dissolved and leave the dough for 15 minutes in heat to activate live bacteria.
3. After the appearance of a foamy “cap”, add vanillin, sift 2 cups of flour, combine all the components with a spatula - we get a semi-liquid dough. We cover the dishes with a film, then with a towel and expose to heat.
4. If the yeast is of high quality and fresh, after 30 minutes the volume of the product will increase, and a lot of bubbles will appear on its surface.
5. Pour in the rest of the milk, place the lemon zest, beaten eggs with sugar, raisins, salt, butter, sifted flour.
6. We knead very soft dough, roll it into a ball, cover with a film and a clean cloth. Leave it warm to ripen. To avoid condensation, we pierce the cellophane in several places. Three times, be sure to crush the entire mass, freeing the product from carbon dioxide.
7. We separate from fluffy dough small lumps, we form buns from them, which we immediately place on a baking sheet covered with buttered parchment. We keep the products warm for 30 minutes for proofing, then grease with yolk and send for half an hour to the oven (190 ° C). After 15 minutes, lower the heating temperature by 40 degrees.
8. We take out the ruddy pastries from the oven, sprinkle thickly with powdered sugar through a strainer.

Buns with raisins turned out lush, with a ruddy crust, reminiscent of a happy and very “delicious” childhood.

From unblemished yeast dough

Let's continue our excursion into the world of fragrant homemade baking based on yeast dough. This is the most fast way preparation of "air" 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.

Cooking order:

1. We wash the dried fruits, steam the berries in a water bath, dry them on a towel.
2. We get all the products for the test in advance - they must have the same room temperature. So that the yeast does not “knock” in the liquid in lumps, we grind them in a spacious bowl along with a measured amount of salt and sugar.
3. Pour the composition with warm milk (can be diluted drinking water), add a beaten egg, melted (not hot!) Butter and white sugar.
4. Sift half of the flour, put dry raisins, start kneading a dense, but very soft dough. Gradually adding portions of flour, within 15 minutes we get a fluffy, non-sticky, “springy” workpiece.
5. We collect it in a ball, which we place in a bowl greased with oil. We cover the dishes with a film (do not forget to pierce it) and leave it warm to rise. A good place would be an oven with a light on or heated to 40 ° C. Be sure to check out the product.
6. When the magnificent ball has almost doubled, we divide it into about 20 koloboks. Gently roll them with your palms, put them on a baking sheet treated with oil. After proofing (15 minutes), the products will again increase in volume. Lubricate them with whipped yolk and bake in an oven heated to t 180 ° C.

Ruddy and unusually appetizing muffin is ready!

Recipe for those who fast

Fasting does not mean the absence of tasty and nutritious meals. See what wonderful lean raisin buns will successfully replace the usual muffin.

List of components:

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

Cooking features:

1. Sift a glass of flour mixed with dry yeast granules into a spacious bowl. Add white sugar, salt and vanilla. We combine the products, then slowly pour in slightly heated drinking water.
2. We interfere with the semi-liquid mass, place vegetable oil and prepared raisins. Berries pre-soak, dry, roll in flour.
3. Continuing to attach portions of the bulk composition, we make a batch of light and soft dough. We give it the shape of a ball, cover with a napkin, remove for an hour in heat.
4. We roll out a rectangular layer from the “rested” base, on which we apply a layer of oil with a brush. We wrap the near edge to the middle, we overlap the free part.
5. Once again, we easily “walk” with a rolling pin over the product, again grease the surface with lean fat, then fold the dough in the same order.
6. Cut the prepared cake into small pieces, each of which is twisted in the middle.
7. We put the buns on a baking sheet covered with parchment (we also process the paper with oil). After proofing, when the muffin "grows" in volume, we send it to the oven for 20 minutes (180 ° C).

Ruddy lean pastries Sprinkle with powder, leave on the wire rack for a short while, then serve on a beautiful dish.

From the test "like fluff"

How many times have we heard this expression in relation to the most delicious and appetizing pastries, without thinking about how such dough as fluff actually turns out. Now we’ll find out everything and take it to culinary weapons!

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:

1. Pour warmed, but not hot milk into the bowl. Pour in a spoon granulated sugar and yeast granules. Stir the ingredients with a whisk until they dissolve. Leave the mixture for 20 minutes under the film.
2. We place in another bowl half the amount of sifted flour, an egg, vanillin, salt, white sugar and 20 ml of vegetable oil. Using a spoon, combine the components, pour in the yeast mixture that has risen with a “cap”.
3. We continue to mix portions of flour, then put the mass on the table and make the final kneading of soft dough that does not stick to hands. We form a ball, lubricate it vegetable oil and leave for an hour under the film to rise.
4. Next, roll the bun into a layer, fold it in an envelope and keep it under cellophane for another 20 minutes.
5. We divide the dough into about 12 lumps, turn them into thin cakes, sprinkle with prepared raisins. We fold the products in the form of flagella and place them in a heat-resistant form treated with oil. After the next proofing (⅔ hours), we send the baking for 25 minutes to the oven (200 ° C).

To get the dough “like fluff”, you need to show attention and patience, observing all the stages of preparation. Gratitude for the work will be an airy muffin with an incomparable taste!

Sweet buns with raisins

What is the difference between this pastry and other, lean? The thing is that foods with a high fat content are added to the dough. Products are as tasty as they are high-calorie.

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:

1. We combine the yeast with slightly warmed milk, a dessert spoon of white sugar, a handful of flour. We mix the composition, put in heat for a quarter of an hour. We expect the appearance of a magnificent "hat". This procedure may not be arranged if we are confident in the quality of live bacteria.
2. We remove the zest from the lemon scalded with boiling water, melt the natural oil so that it has time to cool down by the time of use. We mix the products with the egg and the approached dough, add a pinch of salt, add portions of the sifted flour.
3. Next, knead the dough already on the table. We always do this in one direction, folding the layers in half and gradually forming a light ball.
4. After 15 minutes of unhurried work, we get a product that does not stick to hands. Lightly grease it with vegetable oil, leave it warm for an hour, periodically knead it. The dishes in which the dough should “ripen” should not be wide. Otherwise, the manufactured mass will “spread” along the bottom and with difficulty “ascend” to its magnificent peaks.
5. We already know the rest of the process. We sculpt koloboks from the dough, fold them in a beautiful shape and give time for proofing. We process the muffin laid out on a baking sheet with milk or a beaten egg and put it in a heated oven (200 ° C) for 30 minutes.

Grease hot buns with raisins with melted honey and enjoy fragrant pastries. However, when cold, it is no less tasty.

From puff pastry

The presented technique 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 components:

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

Cooking process:

1. We sift the flour on the table, in the middle of the hill we arrange a small “crater”, where we drive in the eggs. Lightly combine them with half the amount of bulk product, then add vinegar, salt and whole milk.
2. Mix the ingredients thoroughly until small bubbles form. We add finely chopped butter and the remaining flour to the products.
3. We make a quick kneading of the dough, roll it thinly in the direction away from us and wrap it in the form of an envelope. We send the product for half an hour in the refrigerator. We repeat the process four times, each time cooling the product for 10 minutes.
4. This is the easiest way to make puff pastry. In other cases, grind the butter with flour, salt and water, cool, roll out a rectangular layer. We distribute a layer of oil on one half, cover with the free part, and keep the formed “envelope” for 10 minutes in the refrigerator. We repeat the procedure, gradually increasing the number of layers. Experienced craftsmen make more than 250 of them!
5. We cut the ball into small pieces, roll them out, sprinkle with pre-soaked, dried and floured raisins.
6. We wrap the cakes, give them the desired shape, put them on a greased baking sheet. Sprinkle the muffin with water, pierce with a fork in several places and send it to the oven (220 ° C) for 20 minutes.

We take out our crispy buns from the oven, sprinkle thickly with powdered sugar.

With cinnamon

Tired of fiddling with yeast dough? No problem - we bake delicious cinnamon rolls without the help of living 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;
• sachet of cinnamon.

Cooking technology:

1. Raisins, as always, pre-wash, steam, dry well.
2. We combine high-quality kefir and soda, mix the components until the end of the "hissing" reaction.
3. We drive an egg into another bowl, add fine sugar and cinnamon, pour the products with kefir mixture. Again, mix everything, then sift portions of flour. We make the kneading of the dough very light and soft texture, leave for half an hour to "rest".
4. Everything! 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.

We bake the muffin for 35 minutes at t 200 ° C. Do not forget to sprinkle the buns with a “snowball” of powdered sugar.

Buns with cottage cheese and raisins

Taking a break from our endlessly urgent business to treat the family to amazing homemade pastries.

Composition of components:

• 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:

1. We heat fresh milk 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 quality dough.
2. Now we already know how to properly mix the sifted flour, vanilla, salt, eggs and sweet granules to knead soft and air dough. Butter is always added last. We never allow direct contact between yeast and fat, which prevents the activity of live bacteria.
3. In the meantime, mix the prepared and already dry raisins with fine sugar and grated cottage cheese.
4. We give the dough time to rise, then roll out the layer no more than 1 cm thick. Spread a layer of filling, roll up the roll. We cut it into small pieces, which we place on a baking sheet treated with oil. Lubricate the blanks with milk or whipped yolk. Bake the muffin for 40 minutes (180 ° C).

• "Roses". Roll up the dough. We divide it into parts, stepping back in 5 cm increments. We expose the buns on the baking sheet with the open side up.
• Lovely snails. Cut the sheet rolled out lengthwise in half. We divide the resulting strips into small parts, slightly thin them. We twist the tubes, connect the edges, cut along the folds. Turn the middle outwards.
• Soul hearts. Products familiar from childhood. We roll out a small cake, sprinkle with sugar, raisins, other fillings, twist the roll. We connect both ends, cut the middle, unfold the product in the form 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 "Sun". We form a roll from the rolled 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 sunbeams.

How to bake the perfect raisin buns? Cooking thick crust unhurriedly, with tenderness and caress. Ways to decorate muffins are as diverse as the world around us. Look around, and your imagination will tell you the most interesting variations of getting amazingly tasty and beautiful pastries.

I have the simplest, because this is my first sourdough and we are still afraid of each other, but she doesn’t let me down 🙂 These are my first yeast-free sourdough buns. Based on the recipe yeast buns with raisins. It turned out no worse! The difference is only in usefulness - these buns can be eaten right away, because. yeast baking Still, it is not recommended to eat it hot 🙂

So, the recipe for raisin buns without yeast!

Recipe:

1. Sourdough - 1.5 tbsp. spoons
2. Water - 175 ml.
3. Flour - about 350 gr. + * My flour goes in half, with 13% protein and half with 10% protein (falconer)
4. Sugar - 4 tbsp. spoons
5. Salt - 1 tsp
6. Egg - 1 pc.
7. Vegetable oil - 4 tbsp. spoons (+ for greasing)
   
8. Sour cream - 2 tbsp. spoons
9. Cinnamon - to taste
10. Raisins - a handful

* Sour cream with water can be completely replaced with milk.

* How much to hang in grams - read who does not have measuring utensils and who measures everything with cups

Cooking:

1. We mix the starter with 125 ml of water and about 3-4 tbsp. spoons with a hill of flour. The dough should be semi-liquid.
2. We remove under the film and in a warm place until rising.*It took me about an hour
   
3. Mix sugar, salt, sour cream, egg, oil
   
4. Pour the remaining flour 300 gr.+ and liquid into the dough
   
5. Knead with a spoon and see if the dough is watery add flour * We should get a slightly sticky dough, not cool and which can be easily picked up if you grease your hands with vegetable oil
   
6. The dough is heavier due to sugar and eggs. This is normal for a sweet dough!
   
7. Cover with foil and put in a warm place to approach *May take about an hour
8. Raisins boiled in boiling water
9. Once the dough has risen, stir in the raisins. *If you think that the dough has swollen a lot during proofing, add a little flour
   

Bun molding:

Tear off a bun and eat! Available hot 🙂

Recipe for raisin buns without yeast With step by step cooking.

• Dish type: Pastries, Buns
• Recipe Difficulty: simple recipe
• National cuisine: home kitchen

• Preparation time: 7 minutes
• Time for preparing: 1 hour
• Servings: 1 portion
• Amount of calories: 269 ​​kilocalories

Yeast-free baking dough is prepared very simply, yeast is replaced with soda or sponge. In this case, raisin buns are prepared without yeast, in milk, butter and soda. Delicious homemade cakes!
A very simple recipe for making raisin buns without yeast. Home baking is valuable because it does not require any special cooking technologies or super-complicated efforts. Your loved ones and friends will always be happy with the fact that you are trying for them. Hope you enjoy these delicious buns!
Servings: 10

Ingredients for 1 serving

• Flour - 400 Grams
• Soda - 1.5 teaspoons (slaked with vinegar)
• Milk - 150 milliliters
• Butter - 80 Grams
• Sugar - 100 Grams
• Salt - 1/1, Teaspoons
• Eggs - 2 Pieces
• Raisins - 100 Grams
• Egg yolk - 1 piece

Step by step recipe

1. Mix the sifted flour, milk, softened butter, vinegar-slaked soda, sugar and salt. Mix thoroughly.
2. Leave the dough in a warm place for 30 minutes.
3. Add raisins to the dough, mix.
4. Line a baking sheet with parchment paper, shape the dough into round buns, and place them on the baking sheet. Bake the buns in the oven for 20 minutes, temperature 200 degrees. A few minutes before cooking, grease the pastries with egg yolk (for a beautiful color).
5. Enjoy your meal!

Find the best recipe for raisin buns on the pages of the site. Choose a traditional or author's version from yeast or curd dough. Cook with your favorite ingredients or add your own.

A few tips for getting best result:
. fresh yeast preferably dry.
. Sweet dough does not tolerate drafts.
. Mixing is preferably done by hand.
. Don't leave the dough too long. It may fall off or sour.
. It is necessary to exclude the penetration of cold air into the oven during the baking process, baking may settle.

The five most commonly used ingredients in raisin bun recipes are:

How easy it is to make delicious pastries:
1. Dilute spoiled milk with sugar.
2. Add soda.
3. Enter cottage cheese and raisins.
4. Knead with flour
5. Put the dough balls on a baking sheet with a spoon.
6. Bake.

Five of the fastest raisin bun recipes:

Helpful Hints:
. Using sparkling water instead of regular water will make the muffin more airy.
. When baking at the same time as baking, it is recommended to place a container with liquid.
. In order for the muffin to acquire a beautiful shine, it must be coated with yolk before baking.

Yeast dough raisin buns are a very simple option for delicious homemade cakes. No need to fool your head with inventing the filling, you just need to make butter dough and knead raisins into it - nowhere is easier. You can create products different ways. Making regular pumps or twisting pigtails is a personal matter for everyone. For me, this time the best option turned out to be buns-knots: it seems 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 of all, of course, are freshly baked products that have just come out of the oven and have cooled slightly. And even if you cut them lengthwise and grease butter or jam ... In general, read the recipe and cook with pleasure!

So, to prepare yeast dough for raisin buns, we need the following ingredients.

For the filling you need raisins. It must be well washed, dried and sorted out.

Sift 3 cups of flour into a bowl, add yeast and salt.

Break the eggs into a separate bowl and lightly beat with a whisk. Add sugar and continue beating for about 1-2 minutes.

Pour warm milk and cooled melted butter to eggs and sugar. We mix - baking for yeast dough for buns with raisins is ready!

Pour the liquid into the flour with yeast and begin to knead the dough.

Sift the rest of the flour, switch to hand kneading. The amount of flour is adjustable according to the consistency of the dough - it should be soft, elastic, not too sticky to the hands. Knead for at least 10 minutes. We 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 has grown 2.5 times. We spread it on a table sprinkled with flour, knead well.

In portions, add prepared raisins to the dough. Knead with your hands until the filling is relatively evenly distributed throughout the dough.

It's time to form the buns. We pinch off a little dough, roll out the sausage and tie it with a knot.

Then we fix the left edge from below, and the right - from above. We repeat this operation with the entire test. You can immediately divide the dough into equal pieces so that the buns are the same size.

We spread 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, we put the oven on heating to 180 degrees.

Before baking, grease the buns with a beaten egg, milk or butter. We bake buns from yeast dough with raisins for 20-25 minutes. Readiness is determined by an appetizing golden crust.

Remove the cooled buns from the baking sheet and serve. You can store products for several days in a closed container. But most likely yeast buns with raisins will quickly disappear from your table!

Happy tea!