How the smell of hot drift is pleasant! Ruddy puffs, fragrant pies or rolls - dishes, who have always been present on the Russian table. The buns with raisins have been extremely popular. The features of their preparation of antique craftswomen were kept secret, however, the principles of obtaining delicious homemade baking were preserved to the present day.
The basis of the products is the dough. It is in him that the main secret of the lush and the most delicious buns that our grandmothers baked.
The composition of the ingredients:
- whole milk - 500 ml;
- sifted flour - up to 700 g;
- white sugar - 50 g;
- salt - 15 g;
- eggs - 4 pcs.;
- yeast dry (fast) - 40 g;
- corn starch - 10 g;
- butter creamy (softened) - 130 g;
- the amount of vanillin, orange or lemon zesto, select to taste;
- raisin - 300 g
Cooking method:
- Machine the washed raisins for half an hour in drinking water, then dried with napkins and sprinkle with flour.
- Pour into the bowl of slightly heated, but not hot (up to 40 ° C) milk. Fresh yellow yeast in it, put 1.5 tbsp. l. ordinary sugar. Mix the mixture to completely dissolve bulk products and leave the pole for 15 minutes in heat to activate living bacteria.
- After the appearance of a foam "caps" add vanillin, sifting 2 cups of flour, we connect all components with a spatula - we obtain semi-liquid opara. Cover the dishes with a film, then a towel and exhibit in heat.
- If the yeast is high-quality and fresh, after 30 minutes the volume of the product will increase, and many bubbles will appear on its surface.
- We pour the rest of the milk, put the lemon zest, whipped with sugar eggs, raisins, salt, oil, sifted flour.
- We mix very mild dough, roll it into the semblance of a bowl, cover with a film and a clean cloth. We leave warm for "maturation". To avoid the formation of condensate, pierce the cellophane in several places. Through three times, I will definitely ignore the whole mass, freeing the product from carbon dioxide.
- Separate from the lush test, small lumps, form buns from them, which immediately place on the counter, shining the treated oil with parchment. Hold the product warm 30 minutes for proofing, then lubricate the yolk and send half an hour to the furnace (190 ° C). After 15 minutes we reduce the heating temperature by 40 degrees.
- Remove the ruddy baking from the oven, through the corticle of thick sprinkle with sugar powder.
Buns with raisins turned out lush, with a rosy crust, resembling a happy and very "tasty" childhood.
From uncooked yeast dough
We will continue our excursion to the world of fragrant homemade baking based on unemployed yeast dough. This is the fastest way to prepare "air" products.
Grocery list:
- milk - 250 ml;
- butter creamy - 50 g;
- ordinary sugar - 60 g (use in flavors);
- yeast pressed - 20 g;
- flour sifted - from 700 g;
- egg;
- salt - ½ tsp;
- raisin - 250 g
Cooking order:
- We rinse dried fruits, break the berries in a water bath, we succeed in a towel.
- Give all the products for the test in advance - they must have the same room temperature. So that the yeast is not "knocked out" in the liquid with lumps, rub them in a spacious dish with a member of salt and sugar.
- Fill the composition with warm milk (you can dilute with drinking water), we attach a whipped egg, melted (not hot!) Oil and white sugar.
- Sift half of the composition of flour, put a dry raisin, we begin the kneading, but very soft dough. Gradually adding portions of flour, we obtain a magnificent, non-sticking billet for 15 minutes.
- We collect it into the ball, which is placed in a lubricated oil bowl. We cover the dishes of the film (do not forget to pierce it) and leave it warm to lifting. A good place will be an oven with a light bulb or heated to 40 ° C. Be sure to ignore the product.
- When the lush ball has increased almost twice, we divide it about 20 kolobkov. Gently rolling them with palms, lay the baking sheet on the oil-treated oil. After the proof (minutes 15), the products will again increase in volume. Lubricate them with a whipped yolk and bake in the oven heated to T 180 ° C.
Ruddy and unusually appetizing dough ready!
Recipe for those who fasten
Compliance with the post does not mean the absence of delicious and nutritious dishes in the diet. See what wonderful lean buns with raisins will successfully replace the usual sdob.
List of components:
- white sugar - 75 g;
- flour in / s - 500 g;
- east yeast - 10 g;
- filtered water - 250 ml;
- package Vanillina;
- raisins without bones - 100 g;
- lean oil - 40 ml;
- linen seed - 14 g;
- salt - 5
Features of cooking:
- Sift the glass of flour mixed with granules of dry yeast into spacious dishes. We add white sugar, salt and vanillin. We connect products, then slowly pour some heated drinking water.
- Let's prevent a semi-liquid mass, put the lean oil and prepared raisins. Berries are pre-wrapped, dried, we take pain in the flour.
- Continuing to join the portions of the bulk composition, we make a lung and soft dough. Give it the shape of the ball, cover with a napkin, we remove for an hour in heat.
- Roll over the rectangular reservoir from the "rested" base, which is applied to the tassel layer of oil. Watch the Middle Edge to the middle, the free part has a mustache.
- Once again, I am easy to "pass" a rolling on the product, we again lubricate the surface with a lean fat, then we fold the dough in the same order.
- We cut the prepared pellet into small pieces, each of which twist in the middle.
- We put buns on the baking sheet, stuck with parchment (paper is also processed by oil). After the proof, when the snob "grows up" in the volume, send it for 20 minutes to the furnace (180 ° C).
Ruddy lean pastries sprinkle with a powder, leaving on the grill in briefly, then we serve on a beautiful dish.
From the dough "Like Pooh"
How many times have we heard this expression in relation to the most delicious and appetizing baking, without thinking about how the dough is actually obtained as a fluff. Now everyone will learn and take on culinary weapons!
Required ingredients:
- egg;
- flour in / s (preferably wheat) - 600 g;
- yeast pressed - 20 g;
- vanillin - 1 pack;
- raisins - 170 g;
- whole milk - 300 ml;
- sunflower oil (20 ml) and butter (50 g).
Cooking technology:
- We pour into the bowl of heated, but not hot milk. Suck a spoon of sugar sand and yeast granules. I mix the products until they dissolve. We leave the mixture for 20 minutes under the film.
- We put in another dishes half the number of sifted flour, egg, vanillin, salt, white sugar and 20 ml of navel oil. With the help of a spoon we connect the components, we pour the yeast-raised "cap" with a hat.
- We continue to enclaring the portions of flour, then lay out the mass on the table and we make the final beam of a soft dough that does not stick to the hands. We form a ball, lubricate it with lean oil and leave for an hour under the film for lifting.
- Next, roll off the bun in the reservoir, fold it with the envelope and keep under the cellophan for another 20 minutes.
- We divide the dough about 12 lumps, we turn them into thin pellets, sprinkled by a prepared raisin. We turn products in the form of flagella and placing in a heat-resistant form treated with oil. After another proofing (⅔ hour), send a 25-minute sedie to the furnace (200 ° C).
To obtain a test "like the Pooh", it is necessary to show attention and patience, observing all the stages of cooking. Gratitude for work will be air bond with unmatched taste!
Buns with raisins
What is the difference between this baking from another, non-uncommon? The whole thing is that products are added to the dough with a large fat content. Products are so tasty as far as calories.
What to do - Pleasure requires victims!
Required products:
- butter creamy - 170 g;
- egg;
- salt - ¼ h. l.;
- milk whole - 150 ml;
- lemon zest - 1.5 h.;
- yeast dry - 8 g;
- flour sifted - from 500 g;
- sugar sand - 90 g;
- honey liquid to handle the drift;
- raisins - from 150 g;
Preparation steps:
- We combine yeast with a bit heated milk, a dessert spoon of white sugar, a thoughtless of flour. Mix the composition, put in heat for a quarter of an hour. We expect the appearance of a lush "caps". This procedure can not be arranged if we are confident as living bacteria.
- We remove the zest with the oxidated lemon boiling water, we melt the natural oil so that it to cool down to the point of use. We mix products with an egg and approached the blind, add a pinch of the salt, we attach the portions of sifted flour.
- Next we knead the dough already on the table. We do it always in one direction, folding the layers in half and gradually forming a light bulb.
- After 15 minutes of unhurried work, we get a product that does not stick to the hands. Lightly lubricate it with lean oil, we leave for an hour in warm, periodically by ignion. The dishes in which the dough should "stand up" should not be wide. Otherwise, the massive mass will be "crawling" along the bottom and with difficulty "to go up" to its magnificent vertices.
- Further process is already known to us. We sculpt the bangs from the dough, we turn them into a beautiful form and give time to the proof. We proceed with a milk or whipped egg and a whipped egg and planted for 30 minutes into a heated oven (200 ° C).
Hot buns with raisins lubricate with melted honey and trample with fragrant baking. However, in cold condition it is no less tasty.
From puff pastry
The presented method of making a favorite baking cannot be called simple - it is somewhat more complicated described above, but the result of the expended labor is worth it!
Set of components:
- eggs - 2 pcs.;
- filtered water or milk - 90 ml;
- butter cream - 300 g;
- flour in / s - 600 g;
- vinegar - 10 ml.
Cooking process:
- Sift the flour on the table, in the middle of the slides, we arrange a small "crater" where you drive the eggs. Slightly connect them with half the amount of bulk product, then add vinegar, salt and solid milk.
- We thoroughly mix the components until small bubbles are formed. We join the products finely nourished oil and the remaining flour.
- We produce a quick test of the dough, thinly roll it in the direction of yourself and wrap in the form of an envelope. We send the product to half an hour in the refrigerator. We repeat the process four times, a cooling product every time for 10 minutes.
- This is the easiest way to prepare puff pastry. In other cases, oil is rubbing with flour, salt and water, cool, roll off the rectangular layer. We distribute on one half the layer of oil, cover the free part, formed "envelope" withstand 10 minutes in the refrigerator. We repeat the procedure, gradually increasing the number of layers. Experienced masters make them more than 250!
- We cut the ball into small parts, roll around them, sprinkle in advance the tempered, dried and crushed in flour raisins.
- Watch the cakes, give them the desired shape, spread the baking sheet on a greased fat. Sprinkle with water with water, pierce the fork in several places and send to the oven for 20 minutes (220 ° C).
We take out our crispy buns from the furnace, dust sprinkled with sugar powder.
With the addition of cinnamy
Tired of messing with yeast dough? There are no problems - we bake delightful buns with cinnamon without the help of living bacteria.
Required ingredients:
- raisins - 250 g;
- eggs - 2 pcs.;
- flour - 700 g;
- natural kefir - 400 ml;
- white sugar - 300 g (adjust the amount of tastes);
- food soda - 12 g;
- cinnamon bag.
Cooking technology:
- Raisins, as always, we are pre-rinsed, we are glad, we dry well.
- We connect high-quality kefir and soda, mix the components before the end of the "hissing" reaction.
- We drive into another dishes of the egg, add small sugar and cinnamon, pour the products with a kefir mixture. Mix everything again, then sift the portions of flour. We make the test of the dough very light and soft texture, we leave for half an hour to "rest."
- Everything! "Budim" our product from short sleep, cut into parts that roll with thin sheets. We sprinkle them raisins and form wonderful products.
We bake the SDB 35 minutes at T 200 ° C. Do not forget to sit down the buns "Snowball" from sugar powder.
Buns with cottage cheese and raisins
We arrange a break in our infinitely urgent matters to pamper the seven amazing homemade baking.
Component composition:
- creamy butter - 90 g;
- salt - 20 g;
- flour sifted - up to 700 g;
- extruded yeast - 20 g;
- milk solid - 250 ml;
- eggs - 2 pcs.;
- vanillin;
- raisins - 130 g;
- ordinary sugar - 120 g;
- fresh cottage cheese - 150 g
Cooking process:
- Heat the fresh milk to 40 ° C, we dissolve dry yeast in it, add some sugar sand. We connect the products and leave for 15 minutes to get high-quality dishes.
- Now we already know how to mix the sifted flour, vanillin, salt, eggs and sweet granules to knead the soft and air dough. Butter cream always join last time. We never admit direct contact of yeast and fat that impede the activities of living bacteria.
- For now, mix the prepared and already dry raisins with small sugar and rubbish cottage cheese.
- We give test time for lifting, then rolling the reservoir not more than 1 cm thick. We spread the layer of the filling, we turn the roll. We cut it into small parts that are located on the processed butter. Lubricate the billet with milk or whipped yolk. We bake the SDB of 40 minutes (180 ° C).
- "Roses". We turn the dough with a roll. We divide it into parts, retreating in a step of 5 cm. I exhibit buns on the opposite upside down.
- Cute "snails". Rounded reservoir cut in half. The obtained bands are divided into small parts, slightly thin them. Twist the tubes, connect the edges, cutting on bends. The middle of how to turn outward.
- Mental "hearts". Familiar from childhood product. Roll over a small pellet, sprinkle with sugar, raisins, the other stuffing, twist the roll. We connect both ends, cut the middle, deploy the product in the form of a heart.
- Beautiful curls. We slightly roll up the dough circles like a saucer. We form tight rolls, cut them in the middle, leaving one end to the whole. We twist the two multi-layer stripes obtained, connect in the form of a wreath, pretzel or other product, choosing the desired option.
- Bun "Sunny". We form from the rolled test of the roll, we turn it across every 1.5 cm. Watch the ring, turning the cuts outside, as if opening them in the form of small solar races.
How to bake perfect buns with raisins? Preparing a lush dough leisurely, with tenderness and caress. Ways to form a drift are as diverse as the world around us. Looks back, and your fantasy will tell the most interesting variations of obtaining amazingly delicious and beautiful baking.
As nice, when on the day off, the whole family is going together for a cup of tea and the homely atmosphere is filled with the aroma of delicious baking. In our family, such yeast buns with raisins love not only children, but also adults. Try, they are really tasty.
Exit: 18-20 pcs.
Required products:
- Milk - 300 ml
- Yeast (dry) - 12 g
- Sugar - 5-6 st. lies.
- Eggs - 2 pcs.
- Margarine (or butter) - 100 g
- Wheat flour - 900-950 g
- Vanilla sugar - 10-15 g
- Salt - small pinch
- Raisin - Handful
- Yolk and milk for lubrication
- Vegetable oil
Yeast Buns with raisins - recipe with photos on milk:
1. To begin with, make the dough for buns. In warm milk, dilute dry yeast (high-speed). Add sugar, salt and vanilla sugar. When the yeast begin to "work" (about 5-10 minutes), enter chicken eggs in a mixture and mix well again. 
2. Margarine or creamy oil melt. In warmth (not hot!) Attach the other ingredients.
3. Wheat flour to sift to enrich oxygen, and pour into the bulk of the ground.
4. Raisin rinse and flush with a paper towel. Add to the dough.
5. To knead a soft and elastic yeast dough for buns. It should not stick to the hand, so during the kneading you can still plug flour. It is desirable to knead the dough for at least 10 minutes. It depends on the quality of the finished baking - it turns out the easiest and air. Tip: In order not to overdo it with flour, for the convenience of kneading hands you can lubricate with vegetable oil. As a result, the dough will not adhere to the hands.
6. Cut the dishes with a duffer with a clean towel and put in a secluded warm place, without drafts for "lifting". This process depends on the temperature in the room, so it may vary 1-1.5 hours. During this time, the dough should increase in volume by 2-3 times.
7. It approached the dough to divide into small pieces weighing about 50g.
8. Find buns with raisins. To do this, a piece of dough must be rolled into the ball, then rolled out in the harness of 20-25 cm long.
9. From the resulting harness "tie" a nodule.
10. End nodes hide below (and fasten).
11. A similar to the remaining test. The obtained billets move to the washed baking sheet. Leave warm for "rest" for 10-15 minutes.
12. In a cup of mixing yolk with a tablespoon of milk. Using brushes, lubricate the yolk mixture the surface of the buns with raisins. Little bastard to place in a preheated oven. Bake yeast buns at a temperature of 180-2000s until readiness (approximately 25-30 minutes).
step-by-step recipe with photos
The smell of freshly baked ruddy buns from yeast dough is not comparable to anything. A simple recipe allows you to enjoy sweet home pastries without much time spent. Good quality yeast and carefully sifted flour will minimize them.
A stuffing from a swimming raisin can be supplemented with pieces of any dried fruits, pushed nuts. Billets after proofing require a careful relationship, otherwise the dough will fall. You can add a spoonful of fresh cottage cheese.
Air braces in the form of miniature rolls are a great opportunity to eat at work, on vacation and on the road.
Ingredients
Dough: 
- milk - 100 ml
- fresh yeast - 25 g
- sugar - 80 g
- salt - 0.5 h. l.
- creamy butter - 50 g
- egg chicken - 1 pc.
- vanilla sugar - 10 g
- wheat flour - 350-400 g
- raisin - 100 g
- vegetable oil for lubrication
- chicken yolk - 1 pc.
- milk - 2 tbsp. l.
Cooking
1. To bulls were very soft, use fresh yeast. Cook them in a deep bowl. Pour a couple of sugar sand spoons from those indicated in the recipe 80 g. Scroll with a spoon or arms.
2. Heat a little milk. Pour it to yeast. Stir so that sugar is dissolved.
3. Pour a small portion of sifted flour - about 5-6 tablespoons. Stir. There should be a thick mass, resembling liquid sour cream. Cover the napkin and leave in a warm place. Opara should go well. Enough 20-30 minutes. It all depends on the temperature indoors: the warmer, the faster.
4. In a separate bowl, drive a chicken egg. Push the vanilla sugar and the residue of sugar sand, salt. Mix for a fork or a wedge to homogeneity.
5. Melt the butter in the microwave or on the stove. Slightly cool. Add it to the eggs and mix.
6. Add the egg mass to the finished opaire. It should not be hot. Stir.
7. Add a sifted flour to the liquid mass. At the same time, stir the spoon so that there are no lumps. As soon as the dough becomes pretty thick, put it on the pickled board and continue to make your hands before the formation of a soft dough.
8. Stick the dough with a towel and let him come in warm about 50-60 minutes.
9. Raisins pour boiling water for 10 minutes. Drain the water and sound well berries with a paper towel.
10. Do the dough, roll out in a non-thin layer. Lubricate the thin layer of sunflower oil. Sprinkle with a raisin prepared.
All homemade baking lovers will fall to taste fragrant, air and easy to prepare yeast buns with raisins. Let you not scare yeast dough, this step-by-step photo of the recipe shows the whole process that the whole process you just cannot fail!
Yeast buns with raisins
The dough is prepared on milk with the use of yeast, milk, butter and eggs. Of this number of ingredients, 2 bales with buns are obtained, that is, approximately 30 pieces.
You can bake part of the raisin raisins in a slow cooker, only then you will have to turn them over to the other side and add, thereby making the rosy to both sides of the home app.
Ingredients:
- 0.5 liters of milk,
- 1 bag of dry high-speed yeast (11 grams),
- 850 grams of flour,
- 200 grams of butter,
- 200 grams of sugar,
- 2 eggs (+ egg for lubrication buns),
- 300 grams of raisins.
Cooking process:
Let's start with the preparation of layers (liquid test). To do this, you need to pour yeast into warm milk, give them a little dissolve, and then add 500 grams of sainted flour there. Stir, cover with a towel and put the pole into a warm place for about 20 minutes. It should increase by 2 times.
Add melted creamy oil and sugar, mix well.
Drink eggs and mix again.
In the resulting mixture, pour out the remaining flour. Flour might need more or less, depending on its quality. The dough must pester a little bit, that is, not to be too scored. Finished yeast dough put in a warm place for 30 minutes.
Raisin rinse and soak in hot water, then dry it on a paper towel and sprinkle a slightly flour.
The dough should go well.
After the dough it approached, shifting it on the board sprinkled with flour and make a little kneading. Flour add quite a little bit, only the dough does not stick to the hands and the rope. Split it into 2 parts.
After that, each of the parts to divide another 3.
Roll out the pieces of dough into flat tortillas and sprinkle raisins.
Collapse each of the cords with a roll and diligently take the edges.
Cut rolls on buns (about 5 cm wide).
To lay buns on a baking sheet with a lubricated parchment at a distance of 2-3 cm from each other and give them a little stand in a warm place.
Lubricate a whipped egg and bake about half an hour at a temperature of 190 degrees. Buns are baked quickly, the main thing is not to reap them in the oven, and that will be dry.
After baking, get buns from the oven, cover with a towel and give cool. Store in a tightly closed package.
Bon Appetit!
Step 1: We prepare raisins.
First of all, prepare raisins so that in the buns it turned out soft and sweet, it needs to be pouring cool boiling water and brew on 5-15 minutes (depending on how much dried it was initially).
After, the water from the raisin merges, and he himself is wiping into paper towels to remove the excess moisture.
Step 2: We dissolve yeast.
Along the way, with the preparation of Izyum, make it possible to breed dry pressed yeast. To do this, they need them, painting in their hands, put in warm milk (you can mix it with warm boiled water), mix well, breaking lumps.
Creamy oil is melted to a liquid state in a saucepan or a small pan, and then cool almost to room temperature.
In a separate bowl, take a chicken egg and immediately fly about 1/3, it will go on lubricating buns.
Now connect the milk with yeast, melted butter and shabby egg. Add salt and sugar sand there, and then mix it well.
Step 3: We mix the dough.
Sketch wheat flour and separate half, that is 250 grams. In these 250 grams Flour pour yeast with milk, butter, eggs and sugar (that is, the very mixture that we have prepared in the last stage). Mix well, breaking all lumps.
Add to the dough prepared raisins and again mix well all.
Now, gradually adding the remaining wheat flour, knead the dough with your hands. For convenience, it can be put on a flour-spilled tabletop and simply arid by hand, by periodically adding flour. As a result, you should get soft and elastic dough.
Ride the resulting mass into the ball and put in a bowl, lubricated with creamy or vegetable oil (so that the dough is not to the walls). Plush the flour on top, cover the food film or towel and put it in a warm place. Rising and reach the dough should be about 1,5 hour. Mass will increase almost in 3-4 times.
Step 4: Forming buns with raisins.
Raising dough gently obcommine and divide equal pieces to 18-20. Then each individual piece, get drunk in your hands again, giving it a rounded form. Must get blanks for buns.
Now lay out the workpiece on the lubricated butter (or shown by parchment for baking) baking sheet, cover the film and give them to get still, leaving the dough so on 30 minutes.
Step 5: We bake buns with raisins.
Put the oven to warm up to 180 degrees Celsius.
Billets for buns Lubricate the postponed earlier than 1/3 of a breaking egg and put jam on 15-20 minuteswhile the sides of the baking will not be an appetizing ruddy color.
Finished buns with raisins need to be removed from the oven and cool to room temperature, so they will be tastier.
Step 6: Feed buns with raisins.
Feed buns with raisins. Serve to tea, you can with butter and jam (this is for very large sweets), and it is possible and just so without everything. Baking is obtained sweet, fragrant and air inside.
Bon Appetit!
You can add other dried fruits to the raisin to the raisin, for example, dried or prunes, and they will also need to soak in hot water and dry.
So that buns are still softer and delicious, immediately after you get them out of the oven, lubricate the sides and the top of baking with butter.
In order not to have a long time to stir the lumps of yeast in milk, first distort them with salt and sugar.
