Buns with raisins

Category: Bakery products
Buns with raisins

Ingredients

Dough:
Milk 1/2 cup
Water 1/2 cup
Butter 55 g
(4 tbsp. L.)
Unsalted potato flakes
instant puree
1/3 cup
Sugar 2 tbsp. l.
Dry yeast 1 1/2 tsp
Unsweetened yogurt 1/2 cup
Egg 1 PC.
Poppy (optional) 2 tsp
Lemon or orange zest
Flour 4 cups
(550-600 g)
Salt 1 1/2 tsp
Filling:
Butter (melt)
+ 2 tbsp milk
1 tbsp. l.
Brown sugar
(+ 1 tsp cinnamon, optional)
1/2 cup
Raisins or assorted dried fruits and candied fruits 1 cup
Walnuts (optional) 1/2 cup
Glaze:
Powdered sugar 1 1/2 cups
Butter, melt 1 tbsp. l.
Juice and zest of lemon or orange

Cooking method

  • For the test:
  • Heat water, milk and oil. Add potato flakes and sugar. Leave on for 5 minutes.
  • Add yoghurt and yeast to the potato mass (add instant yeast with flour), leave for 5 minutes.

  • Add the rest of the ingredients (except salt) and knead (with a mixer, with your hands or in a bread machine) into a soft, slightly sticky dough. Knead for 5 minutes; leave for 20 minutes; add salt and knead for another 5-8 minutes (the dough should be very soft, but you can form a ball out of it with oily hands).

  • Transfer the dough to a large oiled bowl, cover with plastic wrap and refrigerate for 2 hours or overnight.

  • Remove the dough from the refrigerator, place on a floured table, knead slightly and form into a ball (the dough can be divided into 2 parts). Cover with plastic wrap and leave for 30-40 minutes.

  • From one piece I make 15 large buns 3 cm thick.If you make smaller buns, then, after taking out the dough from the refrigerator, divide it into 2 parts and make 9 or 12 buns from each (~ 2.5 cm thick).

  • Roll out a rectangular layer ~ 1 cm thick from the dough.Lubricate with butter and milk, sprinkle with sugar and evenly smooth by hand, not reaching the wide edges by 2 cm.
  • Sprinkle the dough with raisins and nuts.
  • Roll into a roll, fasten the seam and cut into pieces ~ 3cm thick.
  • Transfer to a greased large pan or baking sheet (or 2 smaller) with high edges (my pan is 38 x 25-cm / 15 x 10-inch).
  • Cover the mold with foil and leave for 1-2 hours (the buns can be put in the refrigerator for proofing).
  • If the buns were allowed to stand in the refrigerator, remove them 30-40 minutes before baking.

  • Preheat oven to 190 ° C / 375 ° F.
  • Bake for 20-30 minutes until golden brown.

  • Slightly cooled buns, glaze or pour over with honey.

  • For icing: mix the icing sugar with butter, 2 tablespoons of lemon juice and 1 teaspoon of zest. Add 1 teaspoon of juice to the desired consistency.
  • Serve warm.
  • Buns can be frozen.

The dish is designed for

15-24 buns

Note

Source here: 🔗

Very soft and aromatic buns from English cuisine. For the filling, small raisins / dried currants are traditionally used, but any chopped dried fruits or just sugar with cinnamon will do.

Unbelievable, just fantastically delicious buns! To say that they are lush means to say nothing ... they are just mega-airy and mega-fluffy, the aroma is fabulous ... I made the frosting from lemon juice, but with orange peel, that's why it is so yellow. As a filler, I mixed raisins with candied pineapple, I didn't add nuts, I don't like them. The result is 15 huge ... no, sooo huge splash. The dough stood in the refrigerator for 5 hours. After 40 minutes of proofing, the dough strove to roll out of the mold (the buns grew to incredible sizes), therefore, quickly, forcibly, I put the future buns in the oven, baked in a transparent glass form with high sides, this is what happened:

kava
Crochet, thanks for such an interesting recipe! And the glaze is so beautiful! I love airy baked goods! I will definitely try. They can probably be made with cottage cheese as a filling.
Crochet
kava
To your health! With cottage cheese, I think it will be generally magical! From my yesterday's evening (if not to say night) buns there are only a couple of things left, never before have my eaters (and I have three of them) dealt with buns so quickly, I heard enough compliments from them ... they praised ... I want to try the next ones with an apple / pear, I think it will be no less tasty ... So I highly recommend you try them, for some reason I am sure in advance that you will not be disappointed in them ...

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