How pleasant is the smell of hot muffin! Rosy puffs, flavored pies or rolls - dishes that were always present on the Russian table. Raisin buns have long been especially popular. The ancient craftswomen kept the features of their preparation a secret, however, the principles for obtaining delicious homemade cakes have been preserved to this day.

Yeast Raisin Buns

The basis of rich products is the dough. It is in it that lies the main secret of the magnificent and most delicious buns that our grandmothers baked.

Ingredients Composition:

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

Cooking method:

  1. Soak the washed raisins for half an hour in drinking water, then dry them with napkins and sprinkle with flour.
  2. Pour into the bowl slightly heated, but not hot (up to 40 ° C) milk. Dissolve fresh yeast in it, place 1.5 tbsp. l regular sugar. We mix the mixture until the bulk products are completely dissolved and leave the dough for 15 minutes in the heat to activate live bacteria.
  3. After the appearance of the foamy “cap”, add vanillin, sift 2 cups of flour, connect all components with a spatula - we get a semi-liquid sponge. We cover the dishes with foil, then with a towel and expose to heat.
  4. If the yeast is of high quality and fresh, after 30 minutes the volume of the product will increase, and many bubbles will appear on its surface.
  5. Pour the rest of the milk, place the lemon zest, eggs beaten with sugar, raisins, salt, butter, sifted flour.
  6. Knead a very soft dough, roll it into a kind of ball, cover with a film and a clean cloth. Leave it warm to “ripen”. To avoid condensation, we puncture cellophane in several places. Three times we surely crush the whole mass, freeing the product from carbon dioxide.
  7. We separate small lumps from the magnificent dough, form buns from them, which we immediately place on a baking sheet covered with parchment treated with butter. We keep the products warm for 30 minutes to proof, then grease with yolk and send for half an hour to the oven (190 ° C). After 15 minutes, reduce the heating temperature by 40 degrees.
  8. We remove rosy baked goods from the oven, sprinkle with powdered sugar densely through the strainer.

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

From gingerless yeast dough

We continue our excursion into the world of fragrant home-made pastries based on gratuitous yeast dough. This is the fastest way to cook "air" products.

Grocery list:

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

Order of preparation:

  1. We wash the dried fruits, steam the berries in a water bath, dry on a towel.
  2. We get all the products for the test in advance - they should have the same room temperature. So that the yeast does not “lump” in the liquid in lumps, rub them in a spacious bowl with a measured amount of salt and sugar.
  3. Pour the composition with warm milk (can be diluted with drinking water), attach a beaten egg, melted (not hot!) Butter and white sugar.
  4. Sift half the composition of the flour, put the dry raisins, start a batch of dense, but very soft dough. Gradually adding portions of flour, for 15 minutes we get a magnificent, springy workpiece that does not stick to hands.
  5. We collect it in a ball, which is placed in a greased bowl. We cover the dishes with a film (do not forget to pierce it) and leave it warm to rise. A good place would be an oven with a light on or heated to 40 ° C. Be sure to crush the product.
  6. When the magnificent ball has almost doubled, divide it by about 20 koloboks. Gently roll them up with our palms, put them on a baking sheet treated with oil. After proofing (15 minutes), the product will again increase in volume. Grease them with whipped yolk and bake in an oven heated to t 180 ° C.

Ruddy and unusually delicious muffin is ready!

Recipe for Fasting

Fasting does not mean the absence of tasty and nutritious dishes in the diet. See what wonderful lean buns with raisins will successfully replace ordinary buns.

The list of components:

  • white sugar - 75 g;
  • premium flour - 500 g;
  • fast yeast - 10 g;
  • filtered water - 250 ml;
  • a bag of vanillin;
  • seedless raisins - 100 g;
  • vegetable oil - 40 ml;
  • linseed - 14 g;
  • salt - 5 g.

Features of the preparation:

  1. Sift in a spacious dish a glass of flour mixed with granules of dry yeast. Add white sugar, salt and vanillin. We combine the products, then slowly pour in a little heated drinking water.
  2. We mix the semi-liquid mass, put the vegetable oil and prepared raisins. Pre-soak the berries, dry, roll in flour.
  3. Continuing to add portions of loose composition, we make a batch of light and soft dough. We give it the shape of a ball, cover with a napkin, remove for an hour in the heat.
  4. We roll out a rectangular layer from the “rested” base onto which we apply a layer of oil with a brush. We wrap the near edge to the middle, the free part is lapped.
  5. Once again, we easily “walk” the rolling pin around the product, again grease the surface with lean fat, then fold the dough in the same order.
  6. Cut the prepared cake into small pieces, each of which is twisted in the middle.
  7. We place the buns on a baking sheet covered with parchment (paper is also treated with oil).After proofing, when the baking “grows up” in volume, we send it for 20 minutes to the oven (180 ° C).

Sprinkle rosy lean pastries with powder, leave for a short time on the wire rack, and then serve on a beautiful dish.

From the test "like fluff"

How many times have we heard this expression in relation to the most delicious and mouth-watering pastries, without thinking about how the dough like fluff actually turns out. Now we learn everything and take it to culinary weapons!

Ingredients Required:

  • 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:

  1. Pour the heated, but not hot milk into the bowl. Pour a spoonful of granulated sugar and yeast granules. With a whisk, mix the foods until they dissolve. Leave the mixture for 20 minutes under the film.
  2. Put in another bowl half the amount of sifted flour, egg, vanilla, salt, white sugar and 20 ml of vegetable oil. Using a spoon, we combine the components, pour in the yeast mixture that has risen up with a hat.
  3. We continue to mix the portions of flour, then put the mass on the table and make the final batch of soft dough that does not stick to the hands. We form a ball, grease it with vegetable oil and leave for an hour under the film for lifting.
  4. Next, roll the bun into a layer, fold it with an envelope and hold it under cellophane for another 20 minutes.
  5. Divide the dough into about 12 lumps, turn them into thin cakes, sprinkle with prepared raisins. We turn off the products in the form of flagella and place them in a heat-resistant form treated with oil. After the next proofing (⅔ hours) we send the baking for 25 minutes to the oven (200 ° C).

To receive the test "like fluff", you need to show attention and patience, observing all stages of preparation. Gratitude for the work will be airy muffin with an incomparable taste!

Butter rolls with raisins

What is the difference between this baking and another, unprofitable? The thing is that products with a high fat content are added to the dough. Products are as tasty as high-calorie ones.

What to do - pleasure requires sacrifice!

Required Products:

  • butter - 170 g;
  • egg;
  • salt - ¼ tsp;
  • whole milk - 150 ml;
  • lemon peel - 1.5 tsp;
  • dry yeast - 8 g;
  • sifted flour - from 500 g;
  • granulated sugar - 90 g;
  • liquid honey for baking;
  • raisins - from 150 g;

Stages of preparation:

  1. Combine the yeast with a little warmed milk, a dessert spoon of white sugar, a handful of flour. We mix the composition, set in heat for a quarter of an hour. We are waiting for the appearance of a magnificent "hat". This procedure may not suit you if we are confident in the quality of living bacteria.
  2. Remove the zest from scalded boiling water lemon, melt the natural oil so that it has time to cool by the time of use. We mix the products with the egg and the dough that has come up, add a pinch of salt, attach portions of the sifted flour.
  3. Then knead the dough on the table. We always do this in one direction, folding the layers in half and gradually forming a light ball.
  4. After 15 minutes of leisurely work, we get a product that does not stick to hands. Lightly grease it with vegetable oil, leave it warm for an hour, periodically crush. Dishes in which the dough should “ripen” should not be wide. Otherwise, the manufactured mass will “creep” along the bottom and hardly “ascend” to its lush peaks.
  5. The further process is already known to us. We make koloboks from the dough, wrap them in a beautiful shape and give time for proofing. We process the baking laid on the baking sheet with milk or a beaten egg and plant for 30 minutes in a heated oven (200 ° C).

Hot buns with raisins are smeared with melted honey and enjoy fragrant pastries. However, when cold, it is no less tasty.

From puff pastry

The presented methodology for making your favorite pastries cannot be called simple - it is somewhat more complicated than those described above, but the result of the expended work is worth it!

Component Set:

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

Cooking process:

  1. We sift the flour on the table, in the middle of the slide we arrange a small “crater”, where we drive the eggs. Lightly combine them with half the amount of bulk product, then add vinegar, salt and whole milk.
  2. Mix the ingredients thoroughly until small bubbles form. We add finely chopped butter and the remaining flour to the products.
  3. We make a quick kneading of dough, thinly roll it away from us and wrap it in the form of an envelope. We send the product for half an hour to the refrigerator. Repeat the process four times, each time cooling the product for 10 minutes.
  4. This is the easiest way to cook puff pastry. In other cases, we grind the oil with flour, salt and water, cool, roll out a rectangular layer. We distribute a layer of oil on one half, cover with the free part. Formed “envelope” is kept for 10 minutes in the refrigerator. Repeat the procedure, gradually increasing the number of layers. Experienced craftsmen make more than 250 of them!
  5. We cut the ball into small parts, roll them out, sprinkle raisins soaked in advance, dried and boned in flour.
  6. Wrap the cakes, give them the desired shape, put them on a greased baking sheet. Spray 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, and sprinkle thickly with powdered sugar.

With cinnamon

Tired of messing with yeast dough? No problem - bake delicious cinnamon rolls without the help of living bacteria.

Ingredients Required:

  • raisins - 250 g;
  • eggs - 2 pcs.;
  • flour - 700 g;
  • natural kefir - 400 ml;
  • white sugar - 300 g (adjustable amount according to taste);
  • baking soda - 12 g;
  • a bag of cinnamon.

Cooking Technology:

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

Bake the pastry for 35 minutes at 200 ° C. Do not forget to powder the buns with “snow” from powdered sugar.

Buns with cottage cheese and raisins

We take a break in our endlessly urgent matters to pamper our family with amazing home-made pastries.

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:

  1. We heat fresh milk to 40 ° C, dissolve dry yeast in it, add a little granulated sugar. With a whisk we combine the products and leave for 15 minutes to get a quality dough.
  2. Now we already know how to mix sifted flour, vanillin, salt, eggs and sweet granules in order to knead soft and airy dough. Butter is always attached last. We never allow direct contact of yeast and fat, which interferes with the activity of living bacteria.
  3. In the meantime, mix the prepared and dry raisins with fine sugar and mashed cottage cheese.
  4. We give the test time to rise, then roll out the layer no more than 1 cm thick. We spread the layer of filling, roll the roll. Cut it into small parts, which we place on a baking sheet treated with oil. Lubricate the workpiece with milk or whipped yolk. Bake the pastry for 40 minutes (180 ° C).

A delicious dessert for evening tea is ready!

How to wrap buns correctly

What primarily attracts our attention in a candy store? A breathtaking aroma and, of course, trays with appetizing decorated butter products. How to properly wrap buns so that the pastries become irresistibly good? We present several options for exquisite creativity.

  • "Rosettes." Turn the dough roll. We divide it into parts, retreating in increments of 5 cm. We set the buns on a baking sheet with the open side up.
  • Lovely snails. Cut a long layer into half. The resulting strips are divided into small parts, slightly thinner. We twist the tubes, connect the edges, cut into bends. We turn the middle out, as it were.
  • Soulful "hearts". Familiar products since childhood. Roll out a small cake, sprinkle with sugar, raisins, other filling, twist the roll. We connect both ends, cut the middle, unfold the product in the form of a heart.
  • Beautiful curls. Thinly roll out circles of dough the size of a saucer. We form tight rolls, cut them in the middle, leaving one end intact. We twist the two obtained multilayer stripes, connect them in the form of a wreath, pretzel or other product, choosing the desired option.
  • Bun "The Sun." We form a roll of rolled dough, cut it across every 1.5 cm. We wrap the ring, turning the incisions outward, as if revealing them in the form of small sun rays.

How to bake perfect raisin buns? We cook lush dough leisurely, with tenderness and affection. The methods of making muffin are as diverse as the world around us. Take a look around and your imagination will tell you the most interesting variations of getting amazingly tasty and beautiful pastries.

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