Cookware: a deep deep bowl, a pair of cups, a spatula, a sieve, a teaspoon and a tablespoon, a measuring container, a rolling pin, a baking sheet / baking dish, an oven, a kitchen towel, a plastic wrap or cellophane.
Ingredients
| Name | amount |
| Wheat flour | 600 g |
| Whole milk | 300 ml |
| Chicken egg | 1 PC. |
| Butter | 100 g |
| Vegetable oil | 1 tbsp. l |
| Granulated sugar | 120 g |
| Raisins | 150 g |
| Dry yeast (SAF moment, red packet) | 2 tsp |
| Salt | ½ tsp |
| Vanilla sugar | 1 pack |
Step cooking
Set the dough
- Pour 300 ml of room temperature milk into a cup, pour 2 tsp. dry yeast and "feed" 1 tbsp. l (20 g) granulated sugar so that the yeast reacts quickly.
- Stir the contents of the cup, cover with a kitchen towel and set aside for 15 minutes to let the yeast ferment. As soon as the contents of the cup are covered with yeast foam, sift about 400 g of flour into a volumetric bowl (leave 200 g of flour on the bedding).
- Pour all the dry ingredients into the flour - 100 g of granulated sugar, ½ tsp. salt and a bag of vanilla sugar. Stir the dry contents of the bowl, make a hole in the center and hammer a chicken egg and pour 1 tbsp. l vegetable oil.
- Following the egg, pour in a thin stream of milk with fermented yeast, mixing the products well with a spatula. Pour the remaining flour in a relatively liquid batter.
- When the mass in the bowl becomes homogeneous, pour in a thin stream of 100 g of melted butter with constant stirring. Dust the work surface with flour and put the finished dough out of a bowl. Carry out further batching manually until the dough stops sticking to the hands and work surface.
- From a well-kneaded dough, form a ball, put back into a bowl with an oiled bottom and sides, cover with cling film and put in a warm place for 1 hour.
We cut buns
- Put from the bowl all the dough that has come up on a work surface slightly dusted with flour. Knead the dough and put it in the bowl “for rest” again and set for 10-15 minutes.
- After the dough rises a second time, put it out of the bowl again, knead and divide into two equal parts.
- Divide each part into six pieces and roll "balls" out of them. Lay the "balls" on the work surface, observing a decent distance between them so that the dough does not stick together. Cover covered dough with cling film and leave alone for 15-20 minutes.
Bake buns
- Grease a baking dish or baking sheet with a piece of butter. Roll out each ball into a thick cake with a rolling pin. Pour a pinch of raisins on the surface of each cake (quantity - as you wish).
- Wrap the buns using any method known to you and put in an oiled form or on a baking sheet.
- Cover the mold with a film for 20-25 minutes, and during this time it is good to warm the oven.
- As soon as the size of the rolls doubles, beat one egg in a cup and grease the surface of the rolls liberally. Bake for 20-25 minutes. at a temperature of 190-200 ° C.
Ready buns are not immediately removed from the pan, but allow them to rest for 5-7 minutes. under a thin dishcloth.Only after a rest, already warm, the buns are transferred to a serving plate and served at the tea table.
Video recipe
A masterly master class will clearly demonstrate the whole process of making magnificent fragrant buns stuffed with raisins. The plot shows in detail the phased process of working with the test, as well as the principles and methods of forming buns. Enjoy watching.
Thank you for taking the time to read the recipe for raisin buns. You do not find that even though the information is quite voluminous, making baking is not particularly difficult.
Loading...