Buns with raisins
- Nutrition Facts
- Calories: 298
- Protein: 6
- Fats: 10
- Carbohydrates: 44
And here we are again and again ready to delight you with our masterpieces. Today our hero is raisin buns equally loved by both the older generation and the youth. The relevance of this muffin will never disappear for one simple reason - it's a classic. As well as pasta, pilaf and other goodies, such buns with raisins are in special esteem among our compatriots and not only. But few people can boast of the ability to bake truly delicious, fluffy, soft and fragrant buns with raisins from yeast dough.
So if you are one of those who just do not know how, we will fix it now. And we will cook buns with raisins in the oven, although it is quite possible in a slow cooker with a baking function and of course in a real wood-fired oven, but this is a story for another review or even two. For now, a little history.
History of the dish
There is a point of view and it is very authoritative that the recipe for yeast buns with raisins appeared in tsarist times and not at all under rosy circumstances. According to legend, the governor once found a cockroach in a bun prepared by a local baker, and he, justifying his misconduct, explained that it was actually raisins. And in order not to lose face, he really baked raisins with raisins, passing them off as a novelty of his bakery, and Muscovites, in turn, liked them so much that they no longer disappeared from the shelves.
Over time, the issue was approached more seriously and in the 40s of the XX century they even developed a special GOST, according to which these buns were prepared. According to the rules, such muffins were intended for recuperation after hard work or surgical interventions, as well as for baby food. Buns were prepared from a very satisfying sweet pastry and served as a bite to a glass of kefir. Well, they remembered their school years, and now they are back to work. We begin to cook yeast buns with raisins in the oven.
Ingredients:
- Flour - 450-500 g
- Milk - 250 ml
- Pressed yeast - 20 g
- Sugar - 100 g
- Eggs - 2 pcs.
- Butter - 100 g
- Salt - a pinch
- Raisins - 80-100 g
Cooking:
- Prepare the necessary ingredients. Milk will be heated to a temperature of 36-37 degrees. Sift all the flour. Sort the raisins and wash.
First, prepare the necessary products. Warm the milk to 36 degrees, prepare the raisins and, of course, sift the flour
- Pour sugar into a bowl, pour warm milk, add fresh yeast. Stir with a whisk until the yeast is completely dissolved.
For the dough, combine granulated sugar, milk and fresh yeast in a bowl and mix everything well
- Add about 100 g of flour and mix with a whisk until a viscous homogeneous mass is obtained.
Now add about 100 g of flour to the dough and turn it into a viscous dough base
- We beat the eggs and mix them in.
Add eggs to the dough and mix everything again
- Melt the butter in a saucepan over low heat and add to the bowl with the rest of the ingredients. Let's add salt. Stir until completely combined.
The butter must be melted, and then it will also be sent to the dough along with salt and mixed again
- We will add flour in parts and knead the dough. The dough should end up being soft and not sticky.
In small portions, we begin to introduce flour and at the same time knead the dough. As a result, the finished dough will not stick to your hands, but will remain soft and elastic.
- It remains to add raisins and mix it into the dough.
And now we introduce raisins and mix everything again
- Round the dough in a bowl, grease the surface with vegetable oil, cover with cling film and leave to rise in a warm place for an hour.
Grease the dough and the sides of the bowl with vegetable oil, form a circle from the dough and leave it to rise under cling film for about 1 hour
- After an hour, the dough is ready to work - it has come up.
After the allotted time with the test, you can start working
- We will separate pieces of dough weighing about 70 g from the total mass, roll up the balls-blanks of buns, which we will lay out on a baking sheet covered with food parchment.
We tear off a piece from the dough and form buns weighing about 70 g and put them on a baking sheet with parchment
- Cover future buns with cling film greased with vegetable oil, leave for 30 minutes alone. Then we grease all the buns with a beaten egg and send them to bake in an oven preheated to 180 degrees for 20-25 minutes.
Now the blanks should be allowed to come up for about 30 minutes and for this it is advisable to cover them with cling film, and then grease with an egg and send to the oven preheated to 180 degrees for about 30 minutes
- We serve ready-made buns to the table.
And now we let it cool down a bit and feast on it
The benefits of the dish
This is simply not available in our buns. Well, there's nothing useful about yeast dough. But the recipe for raisin buns in the oven will give you as much pleasure as you like. Don't believe? Try it yourself and treat your loved ones by all means. During the holidays, such yummy will become a real gastronomic gift for the whole family. Give us your favorite recipes and we will be happy to share them with our readers. Your HozOboz!
