Buns with raisins and glaze

Name: Buns with raisins and glaze
Total time: 3 h 15 min
Yield: 12
Ingredients: 560 g Wheat flour; 2 Eggs; 300 ml Milk; 80 g Butter; 6 g Dry yeast; 100 g Sugar; 0.4 teaspoon Salt; 40 g Butter; 200 g Raisin; 1 Oranges; 180 g Powdered sugar; 1 Eggs; 1 tablespoon Vegetable oil

The buns are airy, soft, tender, sweet and very tasty! Both children and adults like these buns. Good for breakfast with almost any drink. Many housewives are afraid to cook with yeast dough, but I tried to film it in detail so that everything works out for you. Most of the time is spent on rising the dough, proofing, and the buns are baked very quickly. They will be soft on the second day, the orange glaze will not only decorate it, but will give a soft taste and aroma of your favorite citrus. Try it!

98

11608

Emily Gonzalez

Author of the recipe

Calories

438Kcal

Protein

9gram

Fat

14gram

Carbs

68gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

560g

2

300ml

80g

6g

100g

0.4teaspoon

40g

200g

1

180g

1

1tablespoon

Step-by-step preparation

Cooking time: 3 hr 15 mins

STEP 1
Prepare the products, everything should be at room temperature.
STEP 2
Add 1 tsp to the yeast. sugar /from the total volume/, mix.
STEP 3
Pour the heated milk (slightly warm 35-38 degrees) into the mixture of yeast and sugar, stir a little and leave for 10 minutes. Partial dessert or tsp. Leave the milk for greasing.
STEP 4
Melt the butter and leave to cool.
STEP 5
Break 2 eggs into a bowl, add salt and the remaining sugar, beat lightly with a whisk.
STEP 6
Add the yeast mixture to the egg.
STEP 7
Easy to mix. This is how it should turn out.
STEP 8
Pour the sifted flour into a separate deep bowl and make a well. Pour in the mixture of liquid ingredients, knead the dough, kneading with your hand.
STEP 9
At the end of kneading, add the cooled butter, continuing to knead.
STEP 10
Knead the dough for 10-15 minutes. At first it will be smooth and light, then it will start to stick to the bowl and hands. To make kneading easier, sometimes dip your fingers in vegetable oil. Yeast dough loves your hands very much - try your best! At the end of kneading, the dough will come together into a lump, become smooth and will not stick to the walls of the bowl. For convenience, you can knead on the table.
STEP 11
Grease a bowl with vegetable oil, round the dough, place in the bowl and cover with a napkin. Leave to rise for 1 - 1.5 hours in a warm place. / I heat the oven at minimum temperature - for me it’s 50 degrees. I turn it off, let it cool a little with the door slightly open and place the bowl on a wire rack on the 2nd lower level. Ideally, the temperature should be 35 degrees. When there is not much dough, you can use a slow cooker./
STEP 12
While the dough is rising, prepare the raisins: Pour boiling water over the raisins for 15 - 20 minutes, rinse, and dry on a towel.
STEP 13
This is how the dough came together after 1 hour and 15 minutes. It is ready when it has increased in size by 2.5 times and is about to begin to fall off.
STEP 14
Lightly dust the board with flour and turn out the dough, lightly shaping it into a roll. Divide the dough into 16 parts, about 60-65g. Round each piece by tucking the dough down.
STEP 15
Cover with film to prevent the dough from drying out.
STEP 16
Forming buns: Dust a board with flour just a little, lightly press a round piece of dough into a flatbread, easily roll it out to about 5mm thick. Grease the flatbread with a brush with soft butter, sprinkle with raisins/about 1 tbsp, divide the whole thing into 16 equal parts/.
STEP 17
Roll the flatbread into a tight roll, pinch the seam and roll the roll a little on the table. Cut the roll lengthwise with a sharp knife, slightly short of the edge. Turn the edges cut side up.
STEP 18
Braid the braid, straightening the cut upwards.
STEP 19
Pinch the ends, connect into a ring and hide under the bun. The dough is easy to work with.
STEP 20
Place on a parchment-lined baking sheet or mat. Form all the buns in this way. Cover with film and leave to proof for 30 - 40 minutes.
STEP 21
Beat the egg, adding a little milk.
STEP 22
Grease the buns.
STEP 23
Bake in a preheated oven at 190 degrees for about 16 minutes, until golden brown.
STEP 24
Place the finished buns on a wire rack to cool, covered with a napkin.
STEP 25
Prepare the orange glaze: Grate the zest from 1 orange into the powdered sugar and mix. Add orange juice little by little and stir well. Adjust the thickness of the glaze to your taste; if it turns out runny, add more powdered sugar.
STEP 26
Cover the cooled buns with glaze. Let the glaze dry.
STEP 27
You will get 2 large baking sheets, 16 pieces of these delicious buns.
STEP 28
Bon appetit !

Comments on the recipe

Galina Peter

11.08.2023

4.8

Baking tastes better with icing! I’ll offer another option - glazed cinnamon rolls.

Silver

11.08.2023

4.6

Svetlana, thank you for the bun recipe! There weren’t any raisins at that time, so I made it simpler, sprinkled it with poppy seeds. And I didn’t cover it with glaze, they were baked too well and I didn’t want to cover it up nicely.

Silver

11.08.2023

4.7

There was also this one, not the standard one

BLUE-EYED

11.08.2023

4.5

Tanya, you teased me for some reason, I looked at your photos, looked at the recipe and I really wanted such buns! I love them with milk, I need to make the dough tomorrow..

Galinka

11.08.2023

5

Super...the dough is simply incredibly soft and manageable!! I'm making them now. They're perfect before baking....I can't wait!!! THANK YOU SO MUCH for the recipe!!

olichichka

11.08.2023

4.6

Wonderful recipe. Delicious

BLUE-EYED

11.08.2023

4.7

Hello, olichichka! Prepare for your health! Thanks for the comment and especially for the photo report! You made very beautiful and delicious buns. I also love this dough very much, I make not only buns from it. The pie with lingonberries and other berries and fruits turns out wonderful, you can try it too! For clarity, go to my recipe. Good luck!