How nice it is when on a weekend the whole family gets together over a cup of tea and the homely atmosphere is filled with the aroma of delicious pastries. In our family, such yeast buns with raisins are loved not only by children, but also by adults. Try them, they are really tasty.

Yield: 18-20 pcs.

Required Products:

• Milk – 300 ml
• Yeast (dry) – 12 g
• Sugar – 5-6 tbsp. lie
• Eggs – 2 pcs.
• Margarine (or butter) – 100 g
• Wheat flour – 900-950 g
• Vanilla sugar – 10-15 g
• Salt - a small pinch
• Raisins - a handful
• Yolk and milk for greasing
• Vegetable oil

Yeast buns with raisins - recipe with photo with milk:

1. First, let's make the bun dough. Dissolve dry yeast (fast-acting) in warm milk. Add sugar, salt and vanilla sugar. When the yeast begins to “work” (after about 5-10 minutes), add chicken eggs to the mixture and mix well again.
2. Melt margarine or butter. While warm (not hot!) pour into the rest of the ingredients.

3. Sift the wheat flour to enrich it with oxygen and pour it into the main mass in parts.

4. Rinse the raisins and pat dry with a paper towel. Add to butter dough.

5. Knead soft and elastic yeast dough for buns. It should not stick to your hands, so you can add more flour during kneading. It is advisable to knead the dough for at least 10 minutes. The quality of the finished baked goods depends on this - it turns out to be the lightest and most airy. Tip: in order not to overdo it with flour, you can grease your hands with vegetable oil for easier kneading. As a result, the dough will not stick to your hands.

6. Cover the bowl with the dough with a clean towel and place it in a secluded warm place, without drafts, for “rising”. This process depends on the room temperature, so it can vary 1-1.5 hours. During this time, the dough should increase in volume by 2-3 times.

7. Divide the risen dough into small pieces weighing approximately 50g.

8. Form raisin buns. To do this, roll a piece of dough into a ball, then roll it into a rope 20-25 cm long.

9. “Tie” a knot from the resulting tourniquet.

10. Hide the ends of the knot from below (and secure).

11. Do the same with the rest of the dough. Transfer the resulting preparations to an oiled baking sheet. Leave in a warm place to “rest” for 10-15 minutes.

12. In a cup, mix the yolk with a tablespoon of milk. Using a brush, brush the surface of the raisin buns with the yolk mixture. Place the baking sheet in a preheated oven. Bake yeast buns at a temperature of 180-2000C until ready (about 25-30 minutes).

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, beat the chicken egg and immediately pour about 1/3, this will be used to grease the buns.
Now combine the milk with yeast, melted butter and a beaten egg. Add salt and granulated sugar there, 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 butter 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.

Soft, fluffy, fragrant, sweet raisin buns - what else is needed for complete pleasure? Maybe a cup of tea or coffee. Even a notorious “dietist” cannot resist this combination. Prepare buns with raisins from yeast dough according to my recipe, and you will solve the problem of both baking for tea and snacks - for yourself at work and for your child at school. But I don’t recommend treating your colleagues to this delicacy, otherwise they will ask you to bring buns for tea every day. So, I'm sharing my favorite recipe.

Kitchen appliances and supplies: scales, baking sheet, bowl, spatula, pastry brush, saucepan, sieve.

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

Step-by-step preparation

1. Heat 300 ml of milk and dilute 12 grams of dry yeast in it.
2. Add 6-7 tablespoons of sugar, a pinch of salt, 10 grams of vanilla sugar. Mix the mixture with a spatula.
   
   
3. After 10-15 minutes, when the yeast is working well, add 2 eggs and mix the mass well.
   
   
4. Add 100 grams of melted warm butter.
   
   
5. Gradually add 900 grams of sifted flour.
   
   
6. We sort out 150 grams of seedless raisins, tear off the stalks (if necessary) and soak them in hot water for 3-5 minutes. You shouldn’t keep the raisins any longer, as the berries can become very soggy and give up all their sweetness to the water. Add raisins to the dough. Mix the dough.
   
   
7. Leave to rise for 1 hour. To do this, put the dough in a bowl and cover with film. We put it in a warm place.
   
   
8. After an hour, knead the dough and divide it into small pieces (I usually get 18-20 buns).
   
   
9. We roll each piece into a flagellum and tie it into a knot.
   
   
10. Place the buns on a greased baking sheet and place in a warm place for 20 minutes.
    
    
11. Grease with pre-whipped yolk and bake in a preheated oven at 180-200 degrees for 15-20 minutes.
    
    
12. Baking time depends on your oven. I always focus on the appearance of the buns - they should be well browned.
    
    

What is it served with?

The buns are soft, flavorful, and simply melt in your mouth. In addition to tea and coffee, you can serve them with cold or warm milk, cocoa, compote and other drinks. If desired, you can sprinkle them with powdered sugar.

Video recipe for making raisin buns

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

• To ensure that the raisins are evenly distributed in the dough, sprinkle them with flour and only then add them.
• After brushing with egg, the buns can be sprinkled with a pinch of sugar. They will become even crispier and more appetizing.
• Be sure to sift the flour - this will prevent impurities from getting into the dough, and the finished buns will be softer and more airy.
• Do not neglect all stages of proofing the buns - if they do not increase enough in volume before baking, 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 the liquid. You can cook it. The recipe for this dough can be used to prepare their fashionable variety -.

If you don't have raisins, prepare them. 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 what 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 to you!

Butter dough is always prepared using milk, yeast, chicken eggs and butter. Some housewives use margarine instead of butter - this is normal and it also turns out very tasty. If you are preparing yeast dough for the first time, don’t worry, step-by-step instructions will help you make the right dough for buns. And the raisin filling couldn’t be simpler. All our options will be based on the main ingredients for the butter dough. Various improvisations will also be offered when kneading the dough, adding raisins and shaping the buns themselves.

Ingredients:

• five hundred grams of flour;
• one hundred grams of raisins;
• a quarter liter of milk;
• twelve grams of dry yeast;
• a glass of sugar;
• two eggs in the dough;
• one egg for brushing;
• one hundred grams of margarine or drained butter.

Step-by-step recipe for buns with raisins

Heat the milk until warm, but not hot, so the yeast will work well and the reaction we need will occur.

Pour it into a bowl, add a couple of tablespoons of sugar, dry yeast and two tablespoons of flour. Stir everything well, cover with cling film and leave warm for half an hour.

Note: How to determine the readiness of the dough for testing? First, after stirring and keeping it warm, a lush foam will appear on the surface, then it will begin to fall, bubbles will appear - everything is ready, you can use it for further preparation.

Melt the margarine in a water bath or in the microwave until liquid and cool slightly.

Break two eggs into a large bowl, add the remaining sugar and liquid margarine. Mix with a whisk until smooth.

Pour in the prepared dough and stir thoroughly.

Raisins can be slightly soaked in cold water, squeezed out and placed into a large container for kneading dough.

Mix everything again.

Sift the flour and add to the dough in small portions, kneading the dough. As soon as you find it difficult to knead with a spoon, transfer to a floured table and continue to bring the dough to perfection.

The result is a non-sticky, pliable and tender dough. Don't make it too stiff, you may end up using a little less or more flour.

Place it in a bowl, cover with a damp towel and leave for another hour and a half.

After about forty-five minutes, knead the dough with your hands and cover again.

So, it's time to continue preparing our delicious buns with raisins. Transfer the dough to a floured table, divide into two parts, each in half, and so on. We want portions the size of a small ball, about the size of an egg, because the buns will rise during baking.

Cover a baking sheet with parchment, lay out the products, leaving a distance from each other. Beat the egg until fluffy and brush all over the buns. You can sprinkle a little more sugar if desired.

Place in an oven preheated to 180 C for thirty to forty minutes.

We take out the finished products; they turned out very soft and fluffy. Very tasty when the buns are still warm.

Option 2: Quick recipe for buns with raisins

If you choose this option, you will get about 30 buns in an hour and a half. It will be faster and more convenient to bake on two baking sheets at once. To ensure that all the buns are golden brown, swap the baking sheets. More details about everything in the step-by-step instructions.

Ingredients:

• half a liter of milk;
• a packet of dry yeast;
• eight hundred grams of flour;
• two hundred grams of oil drain;
• two hundred grams of sugar;
• two eggs in the dough;
• one egg for brushing;
• three hundred grams of raisins.

How to quickly make buns with raisins

First we need to prepare the yeast base. Heat the milk, pour it into a bowl and add dry instant yeast. Stir until dissolved and add five hundred grams of sifted flour. Stir everything again, cover with a towel and leave warm for half an hour.

Melt the butter, pour it into the dough and sprinkle with sugar. Mix well.

Beat two eggs into the mixture and pass through with a spoon.

Sift the remaining flour and add to the mixture in small portions, kneading the dough. At the end it will stick a little to your hands and bowl. Cover it with cling film or a towel and leave it for another half hour.

Rinse the raisins, add hot water and leave for ten minutes. Then drain the liquid and dry the raisins with paper towels. Sprinkle it with a little flour and stir.

So the dough has risen. We divide it into two identical parts. Place the first one on a floured work surface.

We divide it into three more parts.

Roll out portions into thin layers and sprinkle with raisins. Roll into a roll and pinch the edges tightly.

Cut the roll into portions five centimeters wide. Using the same method, we use the rest of the dough and prepare our buns.

Spread parchment paper on a baking sheet and arrange the first fifteen items. Or fill two baking sheets at once with 15 pieces each.

Beat the egg and brush all the products.

Place in the oven and bake at 190 C for twenty minutes. We focus on pomp and ruddy color.

Place the buns in a basket and cover with a towel. Serve warm with tea.

Option 3: Butter buns with raisins in the form of lush knots

We will add raisins to the dough and make buns in the form of airy knots. If desired, the finished products can be sprinkled with powdered sugar.

Ingredients:

• four cups of flour;
• teaspoon dry yeast;
• a pinch of salt;
• a quarter liter of milk;
• half a stack of sugar;
• two eggs;
• sixty grams of oil drain;
• two hundred grams of raisins.

Step by step recipe

Rinse the raisins under running water, place in a sieve, and let the excess liquid drain. While we are preparing the dough, it will dry out.

Sift three cups of flour into a large bowl, add dry yeast and a pinch of salt. Stir.

Separately, beat the eggs until fluffy. Add sugar to them and beat for a couple more minutes.

Pour slightly warmed milk and melted slightly cooled butter into the egg mixture. Stir well with a whisk.

Now pour everything into the dry flour mixture with yeast and mix the dough with a whisk.

Sift all the remaining flour, pour into a bowl and continue kneading the dough. It's better to do this by hand. This will make it easier for us to understand when the dough has the desired consistency - soft, elastic, pliable. It also shouldn't be very sticky.

Form it into a bun and cover with a towel. Leave in a warm place for an hour.

In theory, the dough should rise by half. Sprinkle the table with flour and place the bun on it. Using your hands, press and fold the raisins into the dough, kneading them with your hands to distribute them evenly.

Now pinch off a piece of dough from the bun. Roll it into a sausage with your hands and tie a knot first. We attach one tail of the knot to the top, and the second to the bottom. We form buns of the same size.

Cover a baking sheet with parchment and place the knots at a short distance from each other. Cover them with a towel and leave for fifteen minutes - let them rise.

Set the oven to preheat to 180 C.

The buns need to be greased. To do this, you can use a beaten egg, milk or butter.

Bake for twenty minutes or five to ten minutes longer. It all depends on your oven.

Serve warm. It is better to store them in a closed container so that they do not dry out.

Option 4: Butter buns with snail raisins

These buns are prepared in the shape of snails, which are brushed with milk before baking. Lubricate the finished products with a little honey, it will melt on the hot cake, and it will turn out very tasty.

Ingredients:

• five hundred grams of flour;
• one hundred fifty ml of milk;
• seven grams of dry yeast;
• one hundred and thirty grams of oil drain;
• teaspoon lemon zest;
• one egg;
• a quarter tsp salt;
• three tbsp sugar.

Filling:

• one tablespoon of powdered sugar;
• two hundred grams of raisins;
• fifty grams of oil drain.

Additionally:

• milk and honey for lubrication.

How to cook

Warm the milk slightly and pour it into a bowl. Add a tablespoon of flour, a teaspoon of sugar and stir thoroughly. Leave in a warm place for about twenty minutes.

We need a fluffy cap to appear, and then it will begin to fall off.

Melt and cool the butter. Wash the lemon thoroughly, remove as much zest as necessary.

Add eggs, salt, granulated sugar and lemon zest to the dough. Mix everything well. Then add flour a little at a time and prepare the dough. Knead for ten minutes until you get a smooth and elastic mixture.

Cover with film and leave in a warm place for one hour.

After the specified time, transfer the dough to a silicone mat and knead it with your hands.

In a bowl, mix soft butter and powdered sugar.

Roll out the dough into one large layer, grease with butter.

Scald the raisins with boiling water, dry them and scatter them over the dough.

Roll the whole thing up and cut it into about twelve pieces.

Line a baking sheet with parchment. Place the products cut side up. Cover with a towel and let them rise.

So, the products are ready for baking. All that remains is to grease them a little with milk. Cook at 200 C for half an hour. We focus on pomp and golden color.

Remove the baking sheet from the oven and brush the hot buns with honey. Serve immediately before they cool down.

Option 5: Fluffy buns with raisins

The recipe is not at all complicated, we will make a piece of dough and raisins, form balls, brush them with yolk and bake. You will get delicious and rosy donut buns.

Ingredients for the dough:

• one hundred and fifty ml of warm milk;
• fifteen grams of fresh yeast;
• one tbsp sugar;
• half a teaspoon of salt;
• five tablespoons of flour.

For the test:

• five hundred grams of flour;
• seventy grams of oil drain;
• one hundred ml of milk;
• one hundred thirty grams of sugar;
• two eggs;
• yolk for greasing;
• one hundred grams of raisins.

Step by step recipe

Take fresh yeast, crumble it with your hands into a large container, add sugar and salt. Mash with a fork, and then pour in warm milk, about half a glass. Stir and get a mass without lumps.

Add the specified amount of sifted flour and stir until dissolved. It turns out to be a thick mass. Cover with a towel and leave in an oven preheated to 40 C for twenty minutes.

Break two eggs, immediately separate the yolk from one to grease the buns. Beat the rest with sugar until fluffy.

Add the prepared dough, soft butter, and warm milk to the mixture and stir everything until smooth.

Sift three cups of flour, add them to the mixture and begin kneading the dough. Then you can see if more flour is needed.

The dough should not be hard, we want it to be soft and elastic.

Add raisins to the dough and stir with a spoon, then continue to bring the dough to readiness with your hands.

Transfer the dough to a floured surface and knead for about ten minutes. It turns out to be a kind of elastic bun.

Take a bowl, grease it with oil and transfer the dough into it. Cover with a towel and leave for an hour and a half. The time can be increased if the dough has not risen twice.

Leave some distance from each other so that the buns are golden brown on all sides. Cover them with a towel and forget about them for about fifteen minutes.

Preheat the oven to 200 C. Mix the egg yolk with a teaspoon of water and beat.

Grease all the products and bake for fifteen minutes on a medium level. Then lift the baking sheet to the top section and brown for seven minutes.

Remove from the oven, transfer to a cutting board and cover with a towel until cool. Then we serve the buns to the table.

Butter buns with raisins

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 into 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.

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:

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 flour little by little. 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. I recommend brushing fluffy buns 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. The raisins need to be poured with hot water or soaked so that the filling is not dry.

My video recipe

Recipe for raisin buns made from yeast dough in the oven

Delicious buns with raisins in the oven are baked according to a simple recipe and do not require a large number of ingredients or time for preparation. You just need to make a 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. In addition, it is an 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.

• 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 flavor reminiscent of French vanilla scones, you can make the 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.

To prepare 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.

Rolls topped with cream or glaze are an excellent option for a 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 instant dry 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 advise using 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 do not like too sweet baked goods, 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 infused 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 from a 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 in kindergarten there is the aroma and the crunch of freshly baked rolls can be heard. And if you consider that making raisin buns at home is not difficult, then you can constantly return to childhood.

Butter buns with raisins: recipe with photos step by step

Raisin buns are made primarily from yeast dough. You can use either dry or fresh yeast. Some recipes for such buns require the preparation of dough - yeast, a little sugar and flour are stirred in warm milk. When a foamy cap appears on this mixture, it will become clear that the dough is ready. After this, it can be mixed with other ingredients.

• • Yeast buns with raisins
  • Ingredients

Raisins are always washed thoroughly and allowed to dry, and then they are added to the dough. The dough is mixed and left to rise. The dough is allowed to rise once or twice.

This way, at home, you can make buns that are tastier than those from a professional pastry shop.

Dry yeast – 2 tsp;

Milk – 0.5 l.;

Chicken egg – 2 pcs.;

Flour – 5.5-6 tbsp;

Granulated sugar – 3 tbsp;

Raisins – 0.8-1 tbsp.;

Vegetable oil – 120 ml;

Vanilla. sugar – 1 dec. l.;

Salt – a pinch.

Recipe for buns with raisins step by step

This recipe involves making buns with dry yeast.

How to cook buns:

Dissolve sugar and yeast in warm (not hot!) milk.

Let the dough stand for 8-10 minutes.

Add salt, raisins and vegetable oil to the dough. Mix well.

Beat the eggs with vanilla sugar and add it to the dough.

Constantly stirring the dough, add flour. Cover the dough with a towel and let it rest until it doubles in size.

Mix the dough with your hands and leave it to rise.

Form the buns and carefully place them on a greased baking sheet. You can use pastry paper instead of butter.

Bake the buns in the oven at 180 degrees for 18-20 minutes.

The finished buns can be sprinkled with powdered sugar on top. If you want to turn a simple bun into a more “dressy” dish, pour sour cream from the glaze over the buns, sprinkle with nuts or grated cottage cheese.

Butter buns with raisins: what else to add

It doesn't always make sense to surprise with the filling. For example, at certain times, lean buns, that is, buns without milk and eggs, will be good.

But if you want to bake something special, you can make cinnamon buns or sweet buns with raisins and poppy seeds (optional with poppy seed sprinkles).

French raisin buns require the addition of custard. Typically, puff yeast dough is used to prepare them.

To ensure that the crust on the bun is golden brown, before baking the dough is coated with egg and lightly sprinkled with sugar.

Custard for French buns is made like this:

Milk is poured into a boiling container, vanillin is added, and the heat is turned on medium.

In a separate container, mix 1 egg, a tablespoon of flour and a teaspoon of sugar.

The resulting mass is poured into boiled milk.

The cream needs to be cooked for 5-8 minutes.

The dough is rolled out, brushed with cream, sprinkled with raisins, and rolled into a roll. And the roll is cut into pieces, which are turned over from the side to the base, and become future buns.

So the delicious and simple pastry is ready. You can serve raisin buns with herbal tea, coffee with milk, fresh berry compote or cocoa.

Raisin buns recipe with photos step by step

First of all, mix the yeast with sugar and wait 5 minutes until the yeast starts to play

Take another container and mix kefir, butter and salt in it. Heat the mass to 40 degrees

When the yeast and sugar begin to turn into a liquid mass, immediately begin to mix it thoroughly

Slowly pour the warmed kefir into the yeast and mix thoroughly, adding the sifted flour.

The raisin buns are ready. Bon appetit!

Baking buns with raisins (video)

The ideal baked goods for the autumn-winter season are raisin buns made from yeast dough; I highly recommend adding the recipe with photos to your culinary repertoire. I tried quite a few different ways to prepare the dough until I finally got what I wanted. Fluffy, light, with an airy crumb and a golden-brown glossy crust, the raisin buns are incredibly tasty. To such an extent that we ate almost half of it at one time with milk. The same dough makes excellent bagels, rolls, pies with sweet filling and other small and large baked goods.

My recipe for raisin buns is relatively quick. Half an hour for the dough, an hour and a half for proofing the dough and 25-30 minutes for baking. In two, maximum three hours, golden brown buns will be on the table.

Ingredients

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

• milk (heat) – 150 ml;
• fresh yeast – 15 g;
• granulated sugar – 1 tbsp. l. without slide;
• salt – 0.5 tsp;
• wheat flour (sifted) – 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 make raisin buns from yeast dough in the oven. Recipe

For the dough I use fresh pressed yeast, they are also called “wet”. I crumble it into a deep bowl, add a spoonful of sugar and salt there.

I grind it to make a thin, homogeneous paste. This makes it easier to stir the yeast with milk; there will be no lumps.

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

I stirred the flour and milk and smoothed out the lumps. It turned out to be a little thicker than pancake batter.

Cover the bowl and put it in a warm place. For this purpose, I use the oven, preheated to 40-45 degrees (preheated, turned off the heat). As needed, I preheat the oven without removing the bowl of dough from it. In 20-25 minutes the dough will be ready. The photo shows that it is covered in air bubbles, and begins to settle in the center. These signs indicate that the yeast has gained strength and it’s time to feed it and start kneading the dough.

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

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

After mixing, add soft butter. I took it out of the refrigerator in advance and cut it into pieces so that it would melt faster.

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

I sift three glasses of flour until this amount is enough. When I switch to manual kneading, it will be clear whether more is needed or not.

I stirred the dough with a spoon until it became stiff, heavy, and a little sticky. Now you can knead by hand.

I sifted some flour onto the board and laid out the dough. At the beginning of the kneading it will be rough and sticky, but after about five minutes it will become softer and not so heavy. You need to knead with force, rolling the lump away from you, folding it and kneading it thoroughly.

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

I grease the bowl with oil and transfer the dough. Cover with film, put a towel on top and leave in a warm place for one to one and a half hours. I indicate approximate times, periodically check how the dough rises. It should expand three to four times and become very fluffy and soft.

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

I divide it into pieces of equal weight, approximately 45-50 grams. Covering it with my palm, I roll it into round shapes on the table. You can make the raisin buns larger or in a different shape.

I place a sheet of baking paper on a baking sheet and place the buns on it at a short distance from one another. To brown on all sides, leave more space between them. If you lay them down like I did, then during proofing the buns will come together and only the top will be golden brown.

Cover and leave under a towel for 10-15 minutes to grow a little. The oven at this time is heated to 200 degrees. I shake the yolk with a teaspoon of water. I grease the tops of the buns.

Place the baking sheet on the middle level for 15-20 minutes. Then I raise it higher and bake the 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 pastries are not the healthiest food, when you take out the rosy, fragrant buns with raisins from the oven, you forget about everything! I want to pour a mug of milk, break off a couple of pieces and taste the homemade baked goods with gusto. Happy and delicious baking to everyone and bon appetit! Your Plyushkin.

One of the recipe options in video format: