Recipe for delicious raisin buns. How to bake buns with raisins according to a step-by-step recipe with photos. How to make raisin buns from yeast dough in the oven. Recipe

Step 1: prepare the raisins.

First of all, prepare the raisins so that they turn out soft and sweet in the buns; they need to be poured with boiling water and boiled for 5-15 minutes(depending on how dry it was initially).


Afterwards, the water is drained from the raisins, and they themselves are wiped with paper towels to remove excess moisture.

Step 2: dissolve the yeast.

Along with preparing the raisins, start breeding dry pressed yeast. To do this, you need to crumble them in your hands, place them in warm milk (you can mix it with warm boiled water), mix well, breaking up the lumps.
Melt the butter until liquid in a saucepan or small frying pan, and then cool to almost room temperature.
In a separate bowl, whisk egg and immediately pour out about 1/3, this will be used to grease the buns.
Now combine the melted milk with yeast butter and a scrambled egg. Add salt and granulated sugar, and then mix well.

Step 3: knead the dough.

Sift the wheat flour and separate half, that is 250 grams. In these 250 grams flour, pour in yeast with milk, butter, eggs and sugar (that is, the same mixture that we prepared at the previous stage). Mix well, breaking up any lumps.


Add the prepared raisins to the dough and mix everything well again.
Now, gradually adding the remaining wheat flour, knead the dough with your hands. For convenience, you can place it on a floured countertop and simply knead it with your hands, periodically adding flour. As a result, you should have a soft and elastic dough.


Roll the resulting mass into a ball and place in a bowl greased with cream or vegetable oil(so that the dough does not stick to the walls). Sprinkle flour on top, cover with cling film or a towel and place in a warm place. The dough should rise and reach about 1,5 hour. The mass will increase by almost 3-4 times.

Step 4: form buns with raisins.

Gently knead the risen dough and divide into 18-20 equal pieces. Then knead each individual piece in your hands again, giving it a rounded shape. You should get blanks for buns.
Now place the pieces on a greased (or baking parchment-lined) baking sheet, cover with film and let them rest, leaving the dough to rest for a while. 30 minutes.

Step 5: bake buns with raisins.

Set the oven to preheat to 180 degrees Celsius.
Grease the bun blanks with 1/3 of the previously set aside scrambled egg and place to bake on 15-20 minutes until the sides of the baked goods are an appetizing brown color.
The finished raisin buns should be removed from the oven and cooled to room temperature, this will make them tastier.

Step 6: Serve the buns with raisins.

Serve buns with raisins for tea, maybe with butter and jam (this is for a very big sweet tooth), or just without anything. The baked goods are sweet, aromatic and airy inside.
Bon appetit!

You can add other dried fruits to the raisins in the buns, for example, dried apricots or prunes; they will also need to be pre-soaked in hot water and dried.

To make the buns even softer and tastier, immediately after removing them from the oven, grease the sides and top of the baked goods with butter.

To avoid having to stir lumps of yeast in milk for a long time, first mash them with salt and sugar.

Dear cooks and guests, today we will make sweets yeast dough. First, let's talk about the intricacies of making good yeast baked goods. There is an opinion that good dough depends only on the ingredients put into it. Wrong opinion! Of course, the recipe plays an important role, but this is not the main thing. In the step-by-step MK I will talk about the intricacies of baking. But, chief secret - hands and the soul of the dough maker! P.S.: Live yeast is perfectly stored in a freezer. I buy a large block, cut it into pieces the size of a matchbox. This is the norm for 500 ml of liquid. I wrap it in tracing paper or baking paper and put it in the freezer. I take them out in the evening and they thaw perfectly overnight! Thawed yeast works the same as fresh yeast.

Ingredients for “Risin buns made from rich yeast dough”:

Nutritional and energy value:

Recipe for “Raisin buns made from rich yeast dough”:

Let's start with the dough. We warm the milk. Put a grain of sugar and a grain of flour into it. Crumble the yeast and add it to the milk. Stir with your hand or a wooden spoon. Cover with a cloth and leave for half an hour. If foam appears, then you can continue, but if not, then leave the dough until it appears. The first secret is never heat the liquid in which you raise the yeast above 37° C. If you don’t have a thermometer, then dip your finger in the liquid; there should be a pleasant, almost imperceptible warmth. If the liquid is overheated, the fungi may die, and ready dough When cutting it will become sticky and unmanageable. The second secret is high-quality yeast. How to determine the quality of fresh yeast? Break off a piece and try to put it back. If the broken piece is stuck and has the consistency of plasticine, then you can safely throw away the yeast. And if they crumble and do not join each other, then this indicates their high quality. Low-quality yeast will only have enough strength for the dough and a little for the initial dough. And after kneading a thick dough, you will find that after standing for several hours, it is not suitable.

The yeast has come to life. Now let's do the first batch. Add salt to the dough and mix. Beat the yolks with half the sugar. If we work with the dough mainly with our hands, then feel free to beat the yolks with a blender, mixer or whisk. The third secret is that if you pour out all the sugar at once during the first batch, the yeast will “eat” the sucrose and your product will not be sweet.

Heat margarine with vegetable oil. After cooling the oil to t, pour the dough into the yeast and mix. I poured the dough into a larger container.

Add flour to the dough with yolks and butter. We make the dough like for pancakes. This takes half the amount of flour. Cover with a napkin and place in a warm place. I put it on the pillow. Leave for two hours. Good yeast can raise baked goods in an hour. The fourth secret: the flour should be sifted through a fine sieve. We do this in order to enrich it with oxygen and remove impurities or accidentally unground grains.

If the initial dough has doubled in size, begin kneading. Add the remaining sugar and vanilla. Mix. Add flour in handfuls. Stir every time. Add flour until the dough begins to pull away from the walls of the vessel. It is not yet homogeneous and sticks to your hands. Another secret - don’t rush to add the entire amount of flour at once (it’s better to add a little less than to add too much). Yeast dough is much softer than for dumplings or dumplings.

Place the dough on a baking sheet greased with vegetable oil. We wash our hands from the remaining dough, wipe it and also grease it with oil. Knead the dough until it starts to “squeak.” I knead for three minutes. P.S.: the dough may still be a little sticky. After rising, this should not happen.

Place the dough in a clean, oiled container. Dust with flour and place in a warm place for two hours. Another secret good test: Do not place it on a hot surface or near heating devices. Overheated dough loses its elasticity and germination, and when cutting it sticks to everything it touches: hands, knife, rolling pin, etc. But it’s also not good to hold it in a draft. I place the container with the dough on the pillow and cover it with a towel.

Every twenty to twenty-five minutes we knead the suitable dough and let it settle. Don't wait for it to rise all the way to knead it. It rises a little, besiege. Do this five times and leave until fully risen. Each time you knead the dough, you will see that it rises more and more. P.S.: when settling the dough, you will be pleasantly surprised that without additional heating, the dough is warm to the touch.

Preparing raisins. Soak for 15 minutes in a coarse sieve or colander. Immerse in water. Dirt and sand will sink to the bottom of the container with water.

Place the raisins on a waffle or terry towel. We remove low-quality raisins and remove the stalks.

The dough is ready. It does not stick, is pliable and pleasant to the touch. I don’t advise you, my dears, to cut it on the countertop with a lot of flour. In a secluded place on the table, pour half a glass of flour - we will need it, and lightly dust the countertop with flour.

Roll out the dough into a rope D 5 cm. Cut it 5 cm wide. We will get 24 pieces

Roll out each piece to a thickness of 5-6 mm. Add raisins. Roll into a roll shape. We connect the two ends and shape it into a ball.

To all lovers homemade baked goods you will enjoy the flavorful, airy and easy-to-prepare yeast buns with raisins. Don't let yeast dough scare you, this one step by step photo The recipe shows the whole process in such detail that you simply cannot fail to make sweets!

Yeast buns with raisins

Butter dough is prepared in milk using yeast, milk, butter and eggs. This amount of ingredients makes 2 baking sheets with buns, that is, approximately 30 pieces.

You can bake some of the raisin rolls in a slow cooker, only then at the end of baking you will have to turn them over to the other side and finish baking them, thereby making both sides of the homemade muffin golden brown.

Ingredients:

• 0.5 liters of milk,
• 1 packet of dry instant yeast (11 grams),
• 850 grams of flour,
• 200 grams of butter,
• 200 grams of sugar,
• 2 eggs (+ egg for brushing the buns)
• 300 grams of raisins.

Cooking process:

Let's start by preparing the dough ( batter). To do this, you need to pour the yeast into warm milk, let it dissolve a little, and then add 500 grams of sifted flour. Stir, cover with a towel and place the dough in a warm place for about 20 minutes. It should increase 2 times.

Add melted butter and sugar to the dough, mix well.

Beat in the eggs and mix again.

Pour the remaining flour into the resulting mixture. You may need more or less flour, depending on its quality. The dough should stick to your hands a little, that is, not be too clogged. Place the finished yeast dough in a warm place for 30 minutes.

Rinse the raisins and soak in hot water, then dry them on a paper towel and lightly sprinkle with flour.

The dough should rise well.

Once the dough has risen, transfer it to a floured board and knead a little. Add just a little flour, just so that the dough does not stick to your hands and rolling pin. Divide it into 2 parts.

Then divide each part into 3 more.

Roll out pieces of dough into flat cakes and sprinkle with raisins.

Roll each of the flatbreads into a roll and carefully pinch the edges.

Cut the rolls into buns (about 5 cm wide).

Place the buns on a baking sheet with greased parchment at a distance of 2-3 cm from each other and let them stand for a while in a warm place.

Brush with beaten egg and bake for about half an hour at 190 degrees. The buns bake quickly, the main thing is not to overcook them in the oven, otherwise they will be a bit dry.

After baking, remove the buns from the oven, cover with a towel and let cool. Store in a tightly closed bag.

Bon appetit!

Delicious buns with raisins are baked in the oven according to simple recipe, do not require a large number of ingredients and time for preparation. All you have to do is butter dough, add raisins to it and form a flour product of any desired shape - snails, snowflakes, curls, roses or hearts.

The top of the baked goods can be sprinkled with cinnamon or poppy seeds, and after the product has browned in the oven and is ready to serve, cut and brush with butter, honey, jam, glaze or custard.

Thanks to their aroma, taste and softness, buns are a favorite treat for the whole family. Besides, excellent option for a snack on vacation, on the road or at work.

Ingredients

In order to knead the dough, you will need the following products:

• fresh milk - 500 ml;
• dry instant yeast - 25 g;
• granulated sugar - 3 tbsp. l.;
• salt - a pinch;
• butter - 50 g;
• chicken egg - 2 pcs.;
• vanilla sugar - 0.5 tsp;
• premium wheat flour - 500-650 g.

For filling:

• washed and peeled raisins - 100 g;
• chicken egg yolk - 1 pc.;
• milk - 2 tbsp. l.;
• vegetable oil for lubricating the product.

Before you start creating flour products, you should prepare a standard set of necessary utensils: a spoon, a measuring cup, a plate (2 pcs.), a saucepan or other deep container, an oil brush, a mug, a rolling pin and a baking sheet. In addition, you may need baking paper, cling film and a towel.

Ready dish

The finished yeast dough buns are placed on a plate, greased with butter and, if desired, sprinkled with powdered sugar, poppy seeds, nuts, grated cottage cheese, lemon zest, glaze or cream.

For a taste reminiscent of French vanilla muffins, you can make custard using the following method:

1. Pour milk into a saucepan, add vanilla and place over medium heat.
2. In a separate plate, mix 1 egg, 1 tbsp. l. flour and 1 tsp. Sahara.
3. Add the resulting liquid to the boiled milk.
4. Cook for 5-8 minutes.

And to cook coffee glaze, you need to stock up on the following ingredients:

• powdered sugar - 200-250 g;
• melted butter - 15 g;
• warm milk - 2 tbsp. l.;
• instant coffee - 3 tsp;
• liquid honey - 3 tsp.

The glaze for vanilla raisin buns is prepared according to a simple recipe:

1. Sift the powder into a container.
2. Add coffee to the milk, mix and place in a container with powder.
3. Lightly beat the mixture and combine with butter.

Buns topped with cream or glaze are an excellent option for delicious breakfast with family or friends.

Cooking process

There are many ways to prepare dough for buns with raisins made with milk. Below is a simple and popular recipe using dry instant yeast.

Making fluffy raisin buns from yeast dough step by step:

1. Before kneading the dough with dry yeast, you need to prepare the raisins: rinse, dry and clear of debris.
2. Sift flour into a deep container, add salt and yeast.
3. Melt the butter.
4. Break the eggs into another bowl and beat well.
5. Add sugar and vanillin to the eggs. And beat for another 1-2 minutes.
6. Pour in warm milk and cooled butter.
7. Mix well, add the resulting liquid to the flour with yeast.
8. Sift in some more flour for hand kneading. The dough should be soft and elastic.
9. Knead the dough for 10 minutes.
10. Form a ball, sprinkle with flour, cover with a towel, and place in a warm place for 40-60 minutes.
11. The dough should rise 2.5 times.
12. Sprinkle the table with flour, lay out the risen dough and knead thoroughly.
13. Add peeled raisins to the dough so that they are evenly distributed throughout the entire ball.
14. Proceed to forming the selected bun shape. To make the products the same size, you can divide the dough into equal pieces in advance.
15. Place the buns on a baking sheet and leave for 20-25 minutes in a warm place.
16. Preheat the oven to +180°C and bake the product until golden brown.

When preparing your favorite buns experienced housewives We advise you to use several useful recommendations:

1. To avoid the formation of yeast lumps in milk, before kneading the dough, the yeast must be ground with sugar and salt.
2. If family members don't like you too much sweet pastries, then no more than 0.5 cups of sugar should be added to the dough.
3. Raisins should not be dry, so it is recommended to scald them with boiling water or leave them in hot water for 1-2 minutes.
4. In order for the bun to be covered with a golden brown crust, it should be greased with pre-beaten egg, milk and butter, and then put in the oven for 25-30 minutes.

Shapes of raisin buns

Spiced raisin buns can come in any shape, size, or degree of toastiness. It all depends on the imagination of the hostess or the desires of her family members. Below are ways to create the most common baked goods.

Snail buns

To prepare snails with raisins or curls, you need to roll out the dough and divide it into pieces so that you get triangles 0.5 cm thick.

The dough should be sprinkled with sugar, cinnamon, poppy seeds or nuts (optional), and then rolled into a roll. Cut the sausage into 1.5-2 cm pieces, distribute evenly on a baking sheet and place in the oven.

How to make a heart-shaped bun?

You can also use the roll to form a heart-shaped bun with raisins. To do this, the dough tube must be cut lengthwise with a knife from one end to 3/4 of the entire length.

Fold the remaining free ends of the roll down and firmly stick together so that the bun does not lose its shape during baking.

Buns in the shape of roses

Lush and fragrant roses with raisins are prepared according to the same principle: the dough is rolled out into a rectangle and rolled into a roll.

Then the sausage from the dough is divided into many equal parts, and roses are formed from the resulting pieces. To do this, you need to firmly mold the lower edges of the future bun together and open the upper ones. It is important to ensure that the raisins do not fall out of the dough, and that the baked goods acquire a beautiful appearance during modeling.

Snowflakes

To make snowflakes, the dough is also divided into pieces of pre-made sausage. Each cut piece should be rolled into a ball the size of a chicken egg. To give the workpieces a nice shape, they should be pressed tightly with your hand and quickly rotated in a circle on the table surface. And then make cuts from the edge of the product to the middle - this is how you get snowflakes.

Some methods of creating fluffy baked goods from yeast dough bring back memories of kindergarten: how to kindergarten There is an aroma and you can hear the crunch of freshly baked buns. And if you consider that making raisin buns at home is not difficult, then you can constantly return to childhood.

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 in 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 buns with raisins 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. I knead the dough, adding a little flour. 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.
3. I roll out the dough, sprinkle raisins and spicy cinnamon on it.
4. 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:

1. 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.
2. Drain. I first leave the butter warm so that it is soft. Beat eggs and sugar. I add salt and little.
3. 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
4. Raisins need to be soaked for 15 minutes. in warm water. Dry and mix with sugar and raisins.
5. 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. Lush buns I recommend brushing with beaten egg.
6. 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

1. 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.
2. To avoid lumps in the milk, grind the yeast with sugar and salt before making the dough.
3. Use warm kefir to quench the soda.
4. To keep your baked goods soft and fluffy, do not overcook them in the oven.
5. Raisins need to be watered hot water or soak so that the filling is not dry.

My video recipe