Butter buns with raisins. Recipe for buns with raisins from yeast dough in the oven How to make raisins soft for buns

Let's prepare the dough. Crumble fresh yeast into a bowl, mix it with sugar, pour warm milk and add a few tablespoons of flour.

Mix thoroughly and leave in a warm place for 20 minutes. During this time, the dough should increase several times.

Mix eggs with salt and sugar.

Pour melted butter at room temperature into the egg mixture.

Pour the egg-butter mixture into the dough and mix.

Add flour into the dough in several steps, kneading the elastic dough.

Finish kneading with your hands. If necessary, add a little to the flour until the dough stops sticking to your hands and the table.

When the dough stops sticking, grease your hands with vegetable oil and finish kneading.

Transfer the dough into a deep bowl greased with vegetable oil. We also apply vegetable oil to the surface of the dough. Cover the bowl with a towel and leave the dough to rise in a warm place for 1-1.5 hours.

Place the dough that has risen 2-3 times on a floured table.

For ease of use, small parts can be separated from the overall piece of dough.

We form a rope from the dough and divide it into equal parts. The size is arbitrary depending on your individual preferences.

We form each piece of dough into a ball, place it on the table, and cover with a towel.

Roll the balls one by one into rectangles 3 mm thick. Grease the surface of the dough with a thin layer of butter.

Sprinkle a thin layer of sugar and cinnamon mixture on top of the butter.

Place raisins on top of the sugar and roll into a tight roll.

We mold one of the edges of the roll and make a longitudinal cut in the center.

We intertwine the strips in the form of a rope, twist them into a ring, forming a bun.

Place the buns on a baking sheet lined with parchment paper and set aside to proof for 20-30 minutes.

Brush the risen buns with egg to form a golden brown crust during baking.

Bake the bun in the oven, preheated to 180*C for 25-35 minutes.

To make the buns softer and more tender, cool them on a wire rack, covered with a kitchen towel. Bon appetit!

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 in 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.

To get an appetizing crust, I advise you to grease golden brown raisin buns with sugar mixed with an egg. I bake raisin buns in the oven at 180 - 225° for about 20-25 minutes.

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:

3 tbsp. flour; 1 chicken egg; 30 gr. fresh yeast; 1 pack vanilla; 200 gr. Sahara; 500 ml milk; 100 gr. raisins; 100 gr. drain oils

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:

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.
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.
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.
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:

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.
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.
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.
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.

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.
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.
I roll out the dough, sprinkle raisins and spicy cinnamon on it.
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:

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.
Drain. I first leave the butter warm so that it is soft. Beat eggs and sugar. I add salt and little.
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
Raisins need to be soaked for 15 minutes. in warm water. Dry and mix with sugar and raisins.
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.
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

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.
To avoid lumps in the milk, grind the yeast with sugar and salt before making the dough.
Use warm kefir to quench the soda.
To keep your baked goods soft and fluffy, do not overcook them in the oven.
The raisins need to be poured with hot water or soaked so that the filling is not dry.

My video recipe

Find the optimal recipe for raisin buns on the website. Choose a traditional or original version from yeast or curd dough. Cook with the ingredients you like or add something of your own.

A few tips to get the best results:
. Fresh yeast is preferable to dry yeast.
. Butter dough does not tolerate drafts.
. It is preferable to knead by hand.
. Don't let the dough sit for too long. It may fall off or sour.
. It is necessary to prevent the penetration of cold air into the oven during baking; the baked goods may settle.

The five most commonly used ingredients in raisin muffin recipes are:

How to easily prepare delicious pastries:
1. Dilute sour milk with sugar.
2. Add soda.
3. Add cottage cheese and raisins.
4. Stir in flour
5. Place the dough balls onto the baking sheet using a spoon.
6. Bake.

Five of the fastest raisin bun recipes:

Helpful Tips:
. Using sparkling water instead of regular water will make the cake fluffier.
. When baking, it is recommended to place a container with liquid at the same time as baking.
. In order for the pastry to acquire a beautiful shine, it must be coated with yolk before baking.

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 when they proof 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 baked goods 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:

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

The basis of pastry products is dough. This is where the main secret of the lush and most delicious buns that our grandmothers baked lies.

Ingredients:

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;
select the amount of vanillin, orange or lemon zest to taste;
raisins - 300 g.

Cooking method:

Soak the washed raisins for half an hour in drinking water, then dry with napkins and sprinkle with flour.
Pour slightly heated, but not hot (up to 40 °C) milk into the bowl. 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 for 15 minutes in a warm place to activate live bacteria.
After the foamy “cap” appears, add vanillin, sift 2 cups of flour, combine all the components with a spatula - we get a semi-liquid dough. Cover the dishes with film, then with a towel and place in a warm place.
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.
Pour in the rest of the milk, add lemon zest, eggs beaten with sugar, raisins, salt, butter, sifted flour.
Knead a very soft dough, roll it into a ball, cover with film and a clean cloth. Leave in a warm place to “ripen”. To avoid the formation of condensation, we pierce the cellophane in several places. Be sure to knead the entire mass three times, freeing the product from carbon dioxide.
We separate small lumps from the fluffy dough, form them into buns, which we immediately place on a baking sheet lined with buttered parchment. Keep the products warm for 30 minutes to proof, then brush with yolk and place in the oven for half an hour (190 °C). After 15 minutes, reduce the heating temperature by 40 degrees.
Remove the golden-brown pastry from the oven and sprinkle it thickly with powdered sugar through a strainer.

The raisin buns turned out fluffy, with a golden brown crust, reminiscent of a happy and very “delicious” childhood.

From straight yeast dough

Let's continue our excursion into the world of aromatic homemade baking based on straight yeast dough. This is the fastest way to prepare “airy” products.

Grocery list:

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

Preparation procedure:

We wash the dried fruits, steam the berries in a water bath, and dry them on a towel.
We take out all the products for the test in advance - they must have the same room temperature. To prevent the yeast from forming lumps in the liquid, grind it in a large bowl along with a measured amount of salt and sugar.
Fill the mixture with warm milk (can be diluted with drinking water), add a beaten egg, melted (not hot!) butter and white sugar.
Sift through half the flour, add dry raisins, and begin kneading a dense but very soft dough. Gradually adding portions of flour, within 15 minutes we obtain a fluffy, “springy” workpiece that does not stick to your hands.
We collect it into a ball, which we place in a greased bowl. Cover the dish with film (don't forget to pierce it) and leave it warm to rise. A good place would be an oven with the light on or heated to 40°C. Be sure to crush the product.
When the fluffy ball has almost doubled in size, divide it into about 20 koloboks. Gently roll them up with your palms and place them on an oiled baking sheet. After proofing (about 15 minutes), the products will increase in volume again. Brush them with beaten yolk and bake in an oven heated to 180 °C.

The rosy and incredibly appetizing pastry is ready!

Recipe for those who are fasting

Fasting does not mean a lack of tasty and nutritious foods in your diet. Look at how wonderful lean raisin buns can successfully replace regular baked goods.

List of components:

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

Cooking features:

Sift a glass of flour mixed with dry yeast granules into a spacious bowl. Add white sugar, salt and vanillin. We combine the products, then slowly pour in slightly heated drinking water.
Mix the semi-liquid mass, add vegetable oil and prepared raisins. Pre-soak the berries, dry them, and roll them in flour.
Continuing to add portions of the bulk mixture, we make a batch of light and soft dough. We give it the shape of a ball, cover it with a napkin, and put it in a warm place for an hour.
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 towards the middle, placing the free part overlapping.
Once again, we easily “walk” the rolling pin over the product, again grease the surface with lean fat, then fold the dough in the same order.
Cut the prepared flatbread into small pieces, each of which is twisted in the middle.
Place the buns on a baking sheet lined with parchment (we also oil the paper). After proofing, when the baking “grows” in volume, put it in the oven for 20 minutes (180 °C).

Sprinkle the browned Lenten 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 appetizing baked goods, without thinking about how such a dough like fluff actually turns out. Now we’ll find out everything and use it for culinary arsenal!

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. Add a spoonful of granulated sugar and yeast granules. Whisk the ingredients until they dissolve. Leave the mixture for 20 minutes under the film.
Place half the amount of sifted flour, egg, vanillin, salt, white sugar and 20 ml of vegetable oil in another bowl. Using a spoon, combine the ingredients, pour in the yeast mixture that has risen in a “head”.
We continue to mix in portions of flour, then put the mixture on the table and make the final kneading of a soft dough that does not stick to your hands. We form a ball, grease it with vegetable oil and leave it for an hour under the film to rise.
Next, roll out the bun into a layer, fold it into an envelope and keep it under cellophane for another 20 minutes.
Divide the dough into about 12 lumps, turn them into thin flat cakes, sprinkle with prepared raisins. We roll the products in the form of flagella and place them in a heat-resistant form, treated with oil. After another proofing (⅔ hour), put the baked goods in the oven for 25 minutes (200 °C).

To get the dough “like fluff”, you need to show attention and patience, observing all stages of preparation. Thanks for your work will be a fluffy cake with an incomparable taste!

Butter buns with raisins

How does this pastry differ from other, inconvenient ones? The thing is that foods with a high fat content are added to the dough. The products are as tasty as they are high in calories.

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 the yeast with slightly warmed milk, a dessert spoon of white sugar, and a handful of flour. Mix the mixture and place in a warm place for a quarter of an hour. We are waiting for the appearance of a lush “cap”. This procedure may not be necessary if we are confident in the quality of the living bacteria.
Remove the zest from the lemon scalded with boiling water, melt the natural butter so that it has time to cool before use. Mix the products with the egg and suitable dough, add a pinch of salt, add portions of 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 leisurely 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 container in which the dough should “ripen” should not be wide. Otherwise, the produced mass will “creep” along the bottom and with difficulty “climb” to its lush peaks.
The further process is already known to us. We make balls from the dough, roll them into a beautiful shape and give them time to proof. We treat the baked goods laid out on a baking sheet with milk or beaten egg and place them in a heated oven (200 °C) for 30 minutes.

Brush hot raisin buns with melted honey and enjoy the aromatic pastries. However, it is no less tasty when cold.

From puff pastry

The presented method for 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!

Set of components:

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

Cooking process:

Sift the flour onto the table, make a small “crater” in the middle of the mound, into which we beat the eggs. Lightly combine them 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 remaining flour to the products.
We quickly knead the dough, roll it out thinly in the direction away from us and wrap it in the form of an envelope. Place the product in 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, and roll out into a rectangular layer. Distribute a layer of butter on one half, cover with the free part, and leave the formed “envelope” in the refrigerator for 10 minutes. We repeat the procedure, gradually increasing the number of layers. Experienced craftsmen make more than 250 of them!
Cut the ball into small pieces, roll them out, sprinkle with pre-soaked, dried and floured raisins.
We wrap the cakes, give them the desired shape, and place them on a greased baking sheet. Spray the pastry with water, pierce it with a fork in several places and put it in the oven for 20 minutes (220°C).

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

With added cinnamon

Tired of fiddling 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:

As always, raisins are pre-washed, steamed, and dried well.
We combine high-quality kefir and soda, mix the components until the “sizzling” reaction ends.
Beat an egg into another bowl, add fine sugar and cinnamon, pour the kefir mixture over the products. Mix everything again, then sift the flour portions. We knead the dough with a very light and soft texture and leave it to “rest” for half an hour.
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. Don't forget to dust the buns with powdered sugar.

Buns with cottage cheese and raisins

We take a break from our endlessly urgent tasks to pamper the family with amazing homemade baked goods.

Ingredients:

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:

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 obtain a high-quality dough.
Now we already know how to properly mix sifted flour, vanillin, salt, eggs and sweet granules to knead soft and airy dough. We always add butter last. We never allow direct contact between yeast and fat, which interferes with the activity of living bacteria.
In the meantime, mix the prepared and already dry raisins with fine sugar and pureed cottage cheese.
Give the dough time to rise, then roll out a layer no more than 1 cm thick. Spread a layer of filling and roll it up. Cut it into small pieces, which we place on an oiled baking sheet. Lubricate the workpieces with milk or whipped yolk. Bake the pastry for 40 minutes (180 °C).

"Roses." Roll the dough into a roll. Divide it into parts, retreating in 5 cm increments. Place the buns on a baking sheet with the open side up.
Cute "snails". Cut the rolled out length in half. We divide the resulting strips into small parts and thin them slightly. We twist the tubes, connect the edges, cut along the folds. It’s as if we turn the middle outward.
Soulful “hearts”. Products familiar from childhood. Roll out a small flat cake, sprinkle with sugar, raisins, and other fillings, and roll it into a roll. We connect both ends, cut the middle, and unfold the product in the shape 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 resulting multilayer strips, connect them in the form of a wreath, pretzel or other product, choosing the desired option.
Bun “Sunshine”. We form a roll from the rolled out 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 sunshine.

How to bake perfect raisin buns? We prepare the fluffy dough slowly, with tenderness and affection. The ways to decorate baked goods are as diverse as the world around us. Take a look around, and your imagination will suggest the most interesting variations for producing amazingly tasty and beautiful baked goods.