The recipe for homemade raisin buns in the oven. Raisin buns made from yeast dough

23.06.2021

Soft, fluffy, aromatic, sweet buns with raisins - what else do you need for complete pleasure? Maybe a cup of tea or coffee. Even the notorious "dietetic" will not resist this combination. Prepare buns with raisins from yeast dough according to my recipe, and you will solve the issue with both baked goods for tea and snacks - for your work and your child at school. But I do not advise you to treat your colleagues with this tasty treat, otherwise they will ask you to bring buns for tea every day. So, I'm sharing my favorite recipe.

Kitchen appliances and tools: scales, baking sheet, bowl, spatula, culinary brush, saucepan, sieve.

To make the buns tasty, it is very important to choose quality raisins. This product is considered more natural in black, brown and light brown colors. Do not buy very hard or too soft, moist berries. These deficiencies indicate improper drying and storage of grapes. Taste the berry - it should be sweet, without sour and burnt aftertaste. Fruits with stalks are considered to be of better quality and are stored longer.

Step by step cooking

We heat 300 ml of milk and dilute 12 grams of dry yeast in it.
Add 6-7 tablespoons of sugar, a pinch of salt, 10 grams of vanilla sugar. Mix the mass with a spatula.
After 10-15 minutes, when the yeast is working well, add 2 eggs and mix well.
Add 100 grams of melted warm butter.
Gradually pour in 900 grams of sifted flour.
We sort out 150 grams of seedless raisins, tear off the stalks (if necessary) and soak them in hot water for 3-5 minutes. It is not worth keeping the raisins any longer, since the berries can get very wet and give the water all their sweetness. Add raisins to the dough. Knead the dough.
We leave to come up for 1 hour. To do this, put the dough in a bowl and cover with plastic wrap. We put it in a warm place.
After an hour, knead the dough and divide into small pieces (I usually get 18-20 buns).
Roll each piece into a flagellum and tie it into a knot.
Place the buns on a greased baking sheet and place in a warm place for 20 minutes.
Lubricate with pre-whipped yolk and bake in a preheated oven at 180-200 degrees for 15-20 minutes.
The baking time depends on your oven. I always focus on the appearance of the buns - they should brown well.

What is served with

The buns are soft, fragrant, just melting in your mouth. In addition to tea and coffee, you can serve cold or warm milk, cocoa, compote and other drinks. Sprinkle with powdered sugar if desired.

Video recipe for making raisin buns

This video shows the whole process in great detail - from kneading dough to shaping and baking raisin buns. Take a look and you will definitely want to cook them!

In order for the raisins to be evenly distributed in the dough, sprinkle with flour and only then add.
After brushing with an egg, the buns can be sprinkled with a pinch of sugar. They will become even more crunchy and appetizing.
Be sure to sift the flour - this will prevent impurities from entering the dough, and the finished buns will be softer and airy.
You should not neglect all the stages of proofing the buns - if they do not increase in volume before baking, then they may crack during baking.
After baking, cover the finished buns with a towel for a while - they will immediately become very soft.

Other cooking options

It is not necessary to use milk as a liquid. You can cook. The recipe for this dough can be used for cooking and their trendy varieties -.

If you don't have raisins, cook it. You can add a little orange or lemon zest to the dough for flavor.

Well, I told you all my "bakery" secrets... What kind of buns do you like? Write in the comments which is preferable for you - buns, pies or maybe rolls? Whatever you choose, you will definitely succeed if you cook with love. Good luck and inspiration!

Yeast dough raisin buns are a very simple option for delicious homemade baked goods. You don't need to fool your head by inventing the filling, you just need to make a dough and knead raisins into it - it couldn't be easier. Products can be formed in different ways. Making ordinary pompoms or winding pigtails is everyone's personal business. 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 course, are freshly baked products that have just come out of the oven and have cooled down a little. And even if you cut them lengthwise and grease with butter or jam ... In general, read the recipe and cook with pleasure!

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

For the filling, you need raisins. It needs to be rinsed well, dried and sorted out.

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

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

Pour warm milk and cooled melted butter into the eggs and sugar. Mix - the yeast dough bun for raisin buns is ready!

Pour the liquid into the flour with yeast and start kneading the dough.

Sift the rest of the flour, switch to manual kneading. The amount of flour is regulated according to the consistency of the dough - it should be soft, elastic, not stick to your hands too much. 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.

An hour later, my dough grew 2.5 times. We put it on the table, sprinkled with flour, mnem well.

Add the prepared raisins to the dough in portions. Knead with your hands until the filling is relatively evenly distributed throughout the dough.

It's time to shape the buns. Pinch off a little dough, roll out the sausage and tie it in a knot.

Then we fix the left edge at the bottom, and the right edge at the top. 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 to heat up to 180 degrees.

Before baking, grease the buns with a scrambled 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 chances are, yeast raisin buns will quickly disappear from your table!

Enjoy your tea!

How pleasant the smell of hot baking is! Rosy puffs, fragrant pies or rolls are dishes that have always been present on the Russian table. Buns with raisins have long been especially popular. The ancient craftswomen kept the peculiarities of their preparation secret, however, the principles of obtaining delicious homemade pastries have survived to this day.

The basis of the pastry is dough. It is in it that the main secret of the lush and most delicious buns that our grandmothers baked is hidden.

Ingredient composition:

whole milk - 500 ml;
sifted flour - up to 700 g;
white sugar - 50 g;
salt - 15 g;
eggs - 4 pcs.;
dry yeast (fast) - 40 g;
corn starch - 10 g;
butter (softened) - 130 g;
the amount of vanillin, orange or lemon zest is selected to taste;
raisins - 300 g.

Cooking method:

Soak the washed raisins for half an hour in drinking water, then dry them with napkins and sprinkle them with flour.
Pour slightly heated, but not hot (up to 40 ° C) milk into the bowl. We dissolve fresh yeast in it, place 1.5 tbsp. l. regular sugar. Stir the mixture until the bulk products are completely dissolved and leave the dough warm for 15 minutes to activate live bacteria.
After the appearance of the 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 plastic wrap, then with a towel and put in a warm place.
If the yeast is of good quality and fresh, after 30 minutes the volume of the product will increase, and a lot of bubbles will appear on its surface.
Pour in the rest of the milk, place the lemon zest, eggs beaten with sugar, raisins, salt, butter, sifted flour.
Knead a very soft dough, roll it into a kind of ball, cover with a film and a clean cloth. We leave it warm for "ripening". To avoid the formation of condensation, we pierce the cellophane in several places. Three times, be sure to crush the entire mass, freeing the product from carbon dioxide.
We separate small lumps from the lush dough, form buns from them, which we immediately place on a baking sheet covered with butter-treated parchment. We keep the products warm for 30 minutes for proofing, then grease with yolk and send them to the oven for half an hour (190 ° C). After 15 minutes, lower the heating temperature by 40 degrees.
We remove the ruddy pastries from the oven, sprinkle them with powdered sugar through a strainer.

The buns with raisins turned out to be lush, with a ruddy crust, reminiscent of a happy and very “tasty” childhood.

From unpaired yeast dough

Let's continue our excursion into the world of fragrant homemade baked goods based on unpaired yeast dough. This is the fastest way to prepare "airy" products.

Grocery list:

milk - 250 ml;
butter - 50 g;
regular sugar - 60 g (we use it according to taste);
pressed yeast - 20 g;
sifted flour - from 700 g;
egg;
salt - ½ tsp;
raisins - 250 g.

Cooking procedure:

We wash the dried fruits, steam the berries in a water bath, dry on a towel.
We take out all the products for the dough in advance - they must have the same room temperature. So that the yeast does not "get lost" in lumps in the liquid, we grind them in a spacious bowl along with a measured amount of salt and sugar.
Fill the composition with warm milk (you can dilute it with drinking water), add a beaten egg, melted (not hot!) Butter and white sugar.
Sift half of the flour, place dry raisins, start kneading a dense, but very soft dough. Gradually adding portions of flour, within 15 minutes we get a lush, non-sticky, “springy” workpiece.
We collect it in a ball, which we place in a greased bowl. We cover the dishes with foil (do not forget to pierce it) and leave it warm to rise. An oven with a light on or heated to 40 ° C would be a good place. Be sure to crush the product.
When the lush ball has almost doubled, we divide it into about 20 koloboks. Gently roll them up 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 180 ° C.

The rosy and unusually appetizing pastry is ready!

Recipe for those who are fasting

Fasting does not mean that there are no tasty and nutritious foods in your diet. See what wonderful lean raisin buns can successfully replace regular buns.

List of components:

white sugar - 75 g;
high-quality flour - 500 g;
fast yeast - 10 g;
filtered water - 250 ml;
a bag of vanillin;
pitted raisins - 100 g;
lean oil - 40 ml;
flaxseed - 14 g;
salt - 5 g.

Cooking features:

Sift a glass of flour mixed with granules of dry yeast into a spacious bowl. Add white sugar, salt and vanillin. We combine the products, then slowly pour in slightly heated drinking water.
Stir the semi-liquid mass, place the vegetable oil and the prepared raisins. We pre-soak the berries, dry them, roll them in flour.
Continuing to add portions of the free-flowing composition, we knead a light and soft dough. We give it the shape of a ball, cover with a napkin, put it away for an hour in the heat.
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, overlap the free part.
Once again, we easily “walk” the product with a rolling pin, again grease the surface with lean fat, then fold the dough in the same order.
We cut the prepared cake into small pieces, each of which we twist in the middle.
We put the buns on a baking sheet covered with parchment (we also treat the paper with oil). After proofing, when the pastry "grows" in volume, we send it to the oven for 20 minutes (180 ° C).

Sprinkle the rosy lean pastries with powder, leave them on the wire rack for a while, and then serve them on a beautiful platter.

From dough "like fluff"

How many times have we heard this expression in relation to the most delicious and mouth-watering baked goods, without thinking about how such dough as fluff is actually obtained. Now we will find out everything and take it into culinary armament!

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:

Pour heated, but not hot milk into the bowl. Pour in a spoonful of granulated sugar and yeast granules. Whisk the food until it dissolves. Leave the mixture for 20 minutes under the film.
Put 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 "head".
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, grease it with vegetable oil and leave it for an hour under the film to lift.
Next, we roll out the bun into a layer, fold it in an envelope and keep it under cellophane for another 20 minutes.
Divide the dough into about 12 lumps, turn them into thin cakes, sprinkle with prepared raisins. We roll up the products in the form of flagella and place them in a heat-resistant form, treated with oil. After the next proofing (⅔ hour), we send the pastry 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. Airy pastry with an incomparable taste will become gratitude for the work!

Butter buns with raisins

What is the difference between this pastry and other, uncomfortable ones? The thing is that foods with a high fat content are added to the dough. The products are as tasty as 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:

Combine yeast with slightly warmed milk, a dessert spoon of white sugar, and a handful of flour. We mix the composition, put it in heat for a quarter of an hour. We are waiting for the appearance of a magnificent "hat". This procedure may not be arranged if we are confident in the quality of living bacteria.
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 matched dough, add a pinch of salt, add portions of the sifted flour.
Next, knead the dough on the table. We always do this in one direction, folding the layers in half and gradually forming a light ball.
After 15 minutes of unhurried work, we get a product that does not stick to your hands. Lightly grease it with vegetable oil, leave it warm for an hour, knead it periodically. The dishes in which the dough should "ripen" should not be wide. Otherwise, the manufactured mass will "creep" along the bottom and with difficulty "ascend" to its magnificent peaks.
The further process is already known to us. We make koloboks from the dough, roll them up in a beautiful shape and give time for proofing. Process the pastry 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, in a cold state, it is no less tasty.

Puff pastry

The presented method of 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!

Component kit:

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

Cooking process:

We sift flour on the table, arrange a small "crater" in the middle of the slide, where we drive eggs. Combine them lightly with half the amount of bulk product, then add vinegar, salt and whole milk.
Mix the ingredients thoroughly until small bubbles form. Add finely chopped butter and the remaining flour to the products.
We make a quick kneading of the dough, roll it out thinly in the direction away from us and wrap it in the form of an envelope. We send the product to the refrigerator for half an hour. We repeat the process four times, each time cooling the product for 10 minutes.
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 a free part. Formed "envelope" stand for 10 minutes in the refrigerator. We repeat the procedure, gradually increasing the number of layers. More than 250 of them are made by experienced craftsmen!
We cut the ball into small pieces, roll them out, sprinkle with raisins soaked, dried and boned in flour in advance.
We wrap the cakes, give them the desired shape, put them on a greased baking sheet. Sprinkle the pastry with water, pierce it with a fork in several places and send it to the oven for 20 minutes (220 ° C).

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

With added cinnamon

Tired of messing with yeast dough? No problem - we bake delicious cinnamon rolls without the help of live 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;
a bag of cinnamon.

Cooking technology:

The raisins, as always, are pre-washed, steamed, dried well.
We combine high-quality kefir and soda, mix the components until the end of the “sizzling” reaction.
We drive an egg into another dish, add fine sugar and cinnamon, fill the products with a kefir mixture. Mix everything again, then sift the portions of flour. We knead the dough with a very light and soft texture, leave it to "rest" for half an hour.
Everything! We "wake up" our product from a short sleep, cut it into pieces, which we roll out in thin sheets. Sprinkle them with raisins and form wonderful products.

We bake the pastry for 35 minutes at 200 ° C. Do not forget to sprinkle the buns with icing sugar.

Buns with cottage cheese and raisins

Taking a break from our endlessly pressing business to pamper the family with delicious homemade baked goods.

The composition of the 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:

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 get a high-quality dough.
Now we already know how to properly mix sifted flour, vanillin, salt, eggs and sweet granules to knead a soft and airy dough. We always add butter last. We never allow direct contact of yeast and fat that interferes with the activity of living bacteria.
In the meantime, mix the prepared and already dry raisins with fine sugar and grated cottage cheese.
We give the dough time to rise, then roll out a layer no more than 1 cm thick. We spread the filling layer, 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. We bake the pastry for 40 minutes (180 ° C).

"Roses". Roll the dough into a roll. We divide it into parts, retreating in 5 cm steps. We put the buns on the baking sheet with the open side up.
Lovely "snails". We cut the layer rolled in length in half. Divide the resulting stripes into small parts, thin them slightly. We twist the tubes, connect the edges, cut along the folds. We turn the middle outward, as it were.
Soul "hearts". Products familiar from childhood. Roll out a small cake, sprinkle with sugar, raisins, other filling, roll a roll. We connect both ends, cut the middle, unfold the product in the form of a heart.
Beautiful curls. Thinly roll out dough circles as large as a saucer. We form tight rolls, cut them in the middle, leaving one end intact. We twist the two obtained multi-layer stripes, 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 rays of the sun.

How to bake the perfect raisin buns? We prepare lush dough slowly, with tenderness and affection. Methods for decorating muffins are as diverse as the world around us. Take a look around, and your imagination will suggest the most interesting variations of getting amazingly tasty and beautiful pastries.

Want to bake some delicious raisin buns? And I just collected the most popular recipes for you! Everything is step by step, with a photo, and somewhere else there is a video.

What is the beauty of such buns? It's very simple and delicious! We kneaded a good dough, added a handful of raisins, blinded it as you like and that's it - sent to the oven! Well, that's short. Of course, each recipe has its own nuances and tricks, which I described in great detail.

Did you know that in making buns, not even the composition is important, but the appearance? Yes, the dough is about the same everywhere. But how you mold the buns, you will get such taste impressions! The shape of the buns affects the taste - this has been proven long ago!

How to sculpt them? You can look at the photo and do the same (I always sculpt koloboks), or you can glean something from the video below.

By the way, I advise you to go to the recipe page. There the emphasis is on butter dough!

Recipes

Yeast dough buns with raisins

Lush buns with yeast raisins are a classic! The simplest cooking option is described here; if desired, you can add cinnamon, cocoa and other additives to the dough.

We will cook with dry yeast, as they smell less. I do not like it when an unpleasant sillage of yeast remains on flour desserts after baking.

Ingredients:

Milk (or kefir) - 260 ml.
Dry yeast - 11 g.
Sugar - 120-150 g.
Eggs - 3 pcs.
Butter (or margarine) - 110 g.
Wheat flour - 520 g.
Raisins - 120 g.

Cooking step by step

Stir yeast and a spoonful of sugar in warm milk, wait 10-15 minutes until the yeast "wakes up".
Melt the butter, beat in 2 eggs to it, add 100 g of sugar and grind well.
The raisins must first be washed and, if they are too hard, soak for a minute in hot water.
Pour milk into the butter mass, stir, gradually add flour and raisins. Mix thoroughly first with a fork and then with your hands.
That's it, we leave the dough alone for 1-1.5 hours.
Sprinkle the table with flour for convenience. Divide the dough into 8-12 equal pieces, which we roll into balls.
We spread it on a baking sheet covered with parchment. Cover each bun with whipped egg yolk and lightly sprinkle with sugar.
We heat the oven to 180 degrees, as it heats up - close the baking sheet with buns. Baking time 35-40 minutes. The buns should be golden brown.

Raisin buns without yeast

And these are the same buns, but cooked on yeast-free dough. Maybe you are allergic to yeast, maybe you don't want to waste time kneading and proving the dough - it doesn't matter. These buns are just as delicious! And no less lush!

We will knead the dough in milk and butter. The role of the baking powder will be played by slaked soda with vinegar.

Ingredient:

Wheat flour - 450 g.
Soda - 1.5 tsp (+ 0.5 tsp vinegar)
Milk (or water) - 160 ml.
Butter - 90 g.
Sugar - 120 g.
Salt - a pinch
Chicken eggs - 3 pcs.
Raisins - 130 g.

Preparation

Stir warm milk with melted butter, sugar, salt and two eggs.

Add slaked soda and flour, mix well again.

Pour in the raisins and knead the dough with our hands. If it's too sticky and watery, add a couple more tablespoons of flour.

That's it, we pull the dough into a sausage, cut into equal pieces. Roll the balls with our hands.

Grease a baking sheet or place baking parchment on it.

Lay out the buns and grease them on top with a beaten egg or egg yolk.

We send a hot oven (200 degrees) for 20-25 minutes.

Buns with raisins and cottage cheese

Yeast buns with raisins are more difficult, but also 10 times tastier! They can be molded in the form of cheesecakes as in the photo, or in the form of koloboks with curd filling.

Ingredients:

Milk - 230 ml.
Eggs - 7 pcs.
Butter - 110 g.
Wheat flour - 1500 g.
Cottage cheese - 720 g.
Raisins - 200-250 g.
Dry yeast - 11 g.
Salt - 0.5 tsp;
Sugar - 300 g.
Vanillin - 3 pinches;

Preparation

Stir yeast and a spoonful of sugar in warm milk, leave for 10-15 minutes. While you can melt the butter, beat it with five eggs and 200 grams of sugar. Add vanillin here. Combine the egg-butter mass with milk, add flour and knead the dough well. The dough should lie down for 30-50 minutes.

Now let's prepare the filling from cottage cheese and raisins.

It is advisable to knead the cottage cheese well, even better in a blender. Mix it with the rest of the sugar and one egg. The raisins must be pre-washed so that there are no cuttings and sand. If it is too dry, pour boiling water for a couple of minutes. Add the raisins to the curd mass and mix again.

Everything! There is dough, there is a filling - all that remains is to mold and bake buns.

Divide the dough into 2 equal sized pieces. You will also need 2 glasses or cups of different diameters. We will use them to squeeze out circles on the dough, from which we will then mold buns.

Roll the first piece of dough into a wide 1 cm thick layer. The table can be covered with parchment or flour for convenience.

Walk over the entire area with a large glass, squeeze out the circles. Now take a smaller glass and extrude a smaller circle in the center of each circle. Remove dough scraps from the center and edges of the flatbread. As a result, you have got blanks that look like bagels. This is the top of the buns.

Now roll out the second piece of dough in the same way, squeeze the circles with a large glass. This is the bottom of the buns, the bottom.

Now it remains to connect the lower parts with the upper ones. Take a look at the photo below to make it clearer.

Cover a baking sheet with parchment, turn on the oven at 180 degrees.

Gently place and press the cottage cheese filling into each bun. Place the buns on a baking sheet, brush them with a beaten egg and cover in the oven for 25-30 minutes until blush.

"Snail" buns with raisins and yeast

Someone calls them "zavivans", someone "French". These are delicious buns on pastry with raisins and cinnamon, rolled up in the form of a snail (shell).

Despite all the beauty, they are prepared very simply! Don't believe me? Try it!

Ingredients:

Wheat flour - 500 g.
Sugar - 200 g.
Salt - a pinch;
Butter - 50 g for the dough and 10 g for lubrication;
Milk (or kefir) - 200 ml.
Eggs - 2 pcs.
Dry yeast - 1 tsp;
Raisins - 120 g.
Ground cinnamon - 1.5 tbsp. spoons;

Preparation

Heat the milk slightly, stir the yeast, a teaspoon of sugar and a pinch of salt in it.

Melt butter, add eggs and 100 g of sugar to it.

Now we combine these two liquids (milk and butter), add flour and knead a homogeneous and elastic dough.

Put the dough aside, you can cover it with a film or a towel so that it does not get windy. It usually takes an hour to proof the dough, but if you are in a hurry, you can cut it down to 30 minutes.

It is advisable to rinse the raisins and dry them with a paper towel.

Did the dough fit? Excellent! Roll it into a thin layer 0.5-0.7 cm thick. Grease with melted butter on top (there was a small piece), sprinkle with the remaining sugar. Spread the raisins evenly.

Now gently roll the dough into a roll. Cut the roll into portions - these will be the buns.

Cover a baking sheet with baking paper, lay the buns horizontally. Never mind that they look flat now. The dough still rises, the center of the buns will become higher during the baking process.

Sprinkle more cinnamon on the buns. You can also add sugar on top.

Preheat the oven to 180 degrees. Place the buns in it for 30 minutes until golden.

French buns with custard and raisins

These buns are called French, custard, puff with raisins, etc. Which option is more accurate - I don't know. I know one thing - the taste of these buns is just wonderful!

Crispy puff pastry, custard milk cream, sweet raisins and vanilla aroma - why go to a cafe when you can cook at home so much better! Okay, let's move on to the recipe.

Ingredients:

Finished puff pastry - 550 g.
Raisins - 80 g.
Milk - 340 ml.
Sugar - 70 g.
Vanilla sugar - 2 tsp;
Starch - 35 g.
Chicken egg - 1 pc.

Preparation

Defrost the puff pastry and roll it out into a wide rectangle. The raisins can be washed with hot water for now and left to soak for 10-15 minutes.

Now let's make the custard. Pour milk into a saucepan or stewpan, add vanilla sugar and 20 g of ordinary sugar. Bring to a boil, then remove from heat and cover with a lid.

Beat the egg separately with the remaining sugar and starch until frothy.

Pour a third of the milk into the egg-sugar mass in a thin stream, stirring constantly with a fork or whisk.

Now pour this egg-milk mass into a saucepan with milk, put it back on the stove and simmer over low heat until it thickens. Stir constantly, otherwise lumps will appear, and they are not needed in the cream.

As soon as the cream has completely cooled, cover the puff pastry with it. Next on top is a layer of raisins.

Roll the dough into a large roll, and then cut it into separate portions (2-3 cm thick) - these are the buns.

Place the parchment on a baking sheet. We push the buns upward a little from the bottom to make them look more like “snails”.

We spread the buns on a baking sheet, send them to an oven preheated to 170 degrees for 20 minutes.

Buns stuffed with cottage cheese and raisins

Lush and fluffy rolls with curd and raisins inside. Yes, they look ordinary on the outside, but inside there is a very, very tasty filling.

Ingredients:

Wheat flour - 810 g.
Dry yeast - 11 g.
Milk (kefir, water, yogurt) - 350 ml.
Sugar - 50 g.
Butter - 120 g.
Eggs - 3 pcs.
Salt - 2 pinches;
Cottage cheese - 500 g.
Raisins - 150 g.
Vanillin - 3 pinches;
Sesame - for decoration;
Powdered sugar - 100 g.

Preparation

Stir warm milk with a spoonful of sugar and yeast. Leave it on for 15 minutes.
Melt 100 g of butter, add 2 eggs to it, add the remaining sugar (not powder!), Salt. Beat with a whisk until smooth.
Pour milk into the butter mass and mix again. Add flour and knead the dough. Leave the dough to swell for 40-60 minutes.
Soak the raisins in hot water for 12 minutes. Then drain the water and dry the raisins.
Rub the cottage cheese through a sieve, then mix with vanilla, an egg, the remaining piece of butter and powdered sugar.
Pour raisins into the curd mass and mix.
Knead the dough and divide into 18-22 identical pieces. We form balls from them.
We take a ball of dough, crush it in hand, put the filling in the center of the spoon and pinch the edges. Roll into a ball again, make sure that the filling does not look out anywhere. We do this with each piece of dough.
That's it, put the buns on a baking sheet. We heat the oven to 200 degrees. Grease each bun on top with a beaten egg and decorate with sesame seeds.
We send to the oven for 20 minutes, until they become golden brown.

As you can see, on the one hand, there are many recipes for buns with raisins, on the other hand, the cooking technology is about the same everywhere. I am sure that something of the proposed will interest you. Bon Appetit!

Ideal pastries for the autumn-winter season - buns with raisins from yeast dough, I highly recommend adding the recipe with a photo to the culinary piggy bank. I tried quite a few options for making the dough until I finally got what I wanted. Lush, light, with a fluffy crumb and a ruddy glossy crust, buns with raisins are incredibly tasty. To such an extent that we drank almost half at a time with milk. The same dough makes excellent bagels, rolls, pies with sweet filling and other small and large pastries.

My recipe for raisin buns is comparatively quick. Half an hour for dough, an hour and a half for proving the dough and 25-30 minutes for baking. After two, maximum three hours, ruddy buns will flaunt on the table.

Ingredients

To make buns from yeast dough with raisins, you will need:

milk (warm up) - 150 ml;
fresh yeast - 15 g;
granulated sugar - 1 tbsp. l. without a slide;
salt - 0.5 tsp;
wheat flour (sift) - 5 tbsp. l. with a slide.

wheat flour - 500 g;
butter - 70 g;
milk - 100 ml;
sugar - 130 g;
eggs - 2 pcs (1 yolk left for lubrication);
raisins - 100 g (I have raisins + dried cherries).

How to cook yeast dough raisin buns in the oven. Recipe

For dough I take fresh pressed yeast, they are also called "wet". I put it in a deep bowl, add a spoonful of sugar and salt there.

I grind to get a thin, homogeneous gruel. So it is more convenient to stir the yeast with milk, there will be no lumps anymore.

I pour in warm milk, a little more than half a glass goes into the dough. I noticed for a long time that if you make a glass of milk and add a lot of flour, a thick dough will stand twice as long as a liquid one. Long fermentation does not affect the final result. So in order to save time, you can use my advice.

Stir flour with milk, knead the lumps. In terms of density, it turned out a little thicker than the pancake dough.

He covered the bowl and put it in the warmth. For this purpose, I use the oven, preheating to 40-45 degrees (warmed up, turned off the heat). As needed, I heat up the oven without removing the bowl of dough from it. After 20-25 minutes, the dough will be ready. The photo shows that it is all in air bubbles, and begins to settle in the center. These signs indicate that the yeast has gained strength and it is time to feed them, start kneading the dough.

I leave one yolk to grease the top of the buns, whisk the white and beat one egg with a whisk. Gradually add sugar.

It is not necessary to beat until fluffy, as soon as the mixture brightens, a light foam appears - you can add dough.

After stirring, add soft butter. I took it out of the refrigerator in advance and cut it into pieces to melt faster.

He warmed the milk a little warmer than room temperature, poured it into a bowl with yeast dough. Even if the butter is not quite soft, the warm milk will flood it, the pieces will almost dissolve.

Sift three cups of flour until that's enough. When I turn to manual kneading, it will be clear whether more is required or not.

Stir the dough with a spoon until it became steep, heavy, a little sticky. Now you can knead by hand.

I sifted some flour on the board, laid out the dough. At the beginning of the kneading, it will be coarse, sticky, but after five minutes it will become softer and not so heavy. You need to knead with effort, rolling a lump from yourself, folding and kneading well.

It takes me at least ten minutes to knead, but it happens that it takes longer to knead. A well-kneaded dough should become soft, elastic and hold its shape well, otherwise the raisin buns will blur in the oven.

Grease the bowl with butter, transfer the dough. I cover it with a film, a towel on top and put it in heat for one to an hour and a half. The time I indicate is approximate, look periodically as the dough rises. Should increase three to four times, become very lush and soft.

I knead the dough for better shaping and quick rise of buns in proofing.

I divide into pieces of the same weight, about 45-50 grams each. Covering it with my palm, I roll it on the table into rounded blanks. You can make larger raisin buns or other shapes.

I put a sheet of baking paper on a baking sheet, buns on it at a short distance from one another. To brown on all sides, leave more space between them. If you put it like mine, then when proofing the buns will join, only the top of the head will be ruddy.

I cover it, leave it under a towel for 10-15 minutes, so that it grows a little. The oven at this time warms up to 200 degrees. I mash the yolk with a teaspoon of water. Grease the buns on top.

I put the baking sheet on a medium level for 15-20 minutes. Then I raise it higher and bake buns in the oven for another 5-7 minutes until a beautiful golden crust.

After the oven, I transfer the buns along with the parchment to a wooden board, where they cool under a towel.

Although they say that hot baked goods are not the healthiest food, when you take out ruddy fragrant buns with raisins from the oven, you forget about everything! I would like to pour a mug of milk, break off a couple of pieces and taste the homemade baked goods with appetite. Successful and tasty baking for everyone and bon appetit! Your Plyushkin.

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