Buns with raisins made from yeast dough in the oven

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to bake raisin buns from yeast dough in the oven? Prepare the necessary products. Take premium flour, it is most suitable for making butter dough. Milk of any fat content is suitable; it must be slightly warmed.

2. STEP 2

   

   Sift the flour through a sieve. To do this, choose a spacious bowl with high sides so that the flour does not spill onto the table during the process. Sifting will enrich the flour with oxygen. Thanks to this, the dough will rise easily, and the baked goods will turn out fluffy and airy.

3. STEP 3

   

   Melt the butter over low heat, let cool slightly.

4. STEP 4

   

   In a small bowl, combine the yeast, 1 tsp. sugar (of the total amount) and about 50 ml of lukewarm milk. Mix everything and leave for 10-12 minutes to activate the yeast. A foamy “cap” should appear on the surface.

5. STEP 5

   

   To knead the dough, use a wide, stable bowl. Beat eggs with sugar, salt and vanilla sugar until smooth.

6. STEP 6

   

   Pour in the remaining milk and stir.

7. STEP 7

   

   Add activated yeast, stir lightly.

8. STEP 8

   

   Add melted butter to the resulting mixture. It should not be hot so that the yeast does not lose its activity under the influence of high temperatures. Mix everything until smooth.

9. STEP 9

   

   Add about 3/4 of the sifted flour. Stir with a spoon first.

10. STEP 10

    

    The dough is still quite sticky. Add the rest of the flour in small portions, while mixing the dough with your hands. You should not pour out all the flour at once; you may need less or more of the specified amount.

11. STEP 11

    

    When kneading, watch the consistency of the dough. It should turn out soft, homogeneous, and not stick to your hands. Cover the dough with a towel or cling film and leave in a warm place to rise for 1-1.5 hours.

12. STEP 12

    

    For the filling, rinse the raisins thoroughly and dry well. If the raisins are dry, steam them additionally. Take out the butter in advance so that it becomes soft and can be easily greased with the dough.

13. STEP 13

    

    Combine sugar with cinnamon and mix. If you don't like cinnamon, don't add it.

14. STEP 14

    

    My dough came up in 1 hour 20 minutes. Its volume increased by 2-2.5 times. The rise time depends on the air temperature. The warmer it is, the faster the dough will rise.

15. STEP 15

    

    Gently knead the dough and place it on a table sprinkled with flour. Divide the dough into equal parts, the size of which depends on the desired size of the buns. Roll the dough into balls and cover them with a towel to prevent them from drying out.

16. STEP 16

    

    How to form raisin buns? Roll each ball of dough into a rectangular shape. Brush the top of the flatbread with a thin layer of soft butter.

17. STEP 17

    

    Sprinkle a layer of butter with a mixture of sugar and cinnamon.

18. STEP 18

    

    Then add the prepared raisins.

19. STEP 19

    

    Roll the dough lengthwise into a roll.

20. STEP 20

    

    Connect the roll at one end and cut it in the middle lengthwise into 2 parts.

21. STEP 21

    

    Weave the parts of the dough into a rope, connecting the ends so that the bun does not unfold during baking.

22. STEP 22

    

    Roll the flagellum into a ring shape.

23. STEP 23

    

    Form buns using the rest of the dough in the same way. Place them on a sheet lined with parchment. Cover the tops of the buns with a towel and leave to proof for 15 minutes.

24. STEP 24

    

    To grease the buns, beat a small egg with milk until smooth.

25. STEP 25

    

    Using a pastry brush, brush the tops of the buns with the egg mixture so that they become golden brown during baking.

26. STEP 26

    

    Bake raisin buns in an oven preheated to 180C for about 25 minutes until golden brown. Adjust the baking mode, taking into account the operating characteristics of your oven.

27. STEP 27

    

    Cool the finished baked goods and serve. Bon appetit!

Comments on the recipe

tatyanochka2022

20.10.2023

4.7

Today I baked delicious raisin buns from yeast dough in the oven. My dough turned out wonderful - soft, airy, fluffy, as if “breathing”, obedient to work with. Dividing it into parts, rolled it out, forming small cakes. I brushed them with melted butter, added sugar and raisins (I soaked them first to make them soft). Then, having rolled the flatbreads into rolls, she cut them lengthwise, intertwined them, making flagella and twisted them, forming rings. It turned out very nice. My dough cakes were small, so the buns turned out to be medium in size. But I like these better, they are sweeter, and one bun is enough for a snack. I baked buns in my mother’s old electric oven. To find out if they were ready, I looked to see if they were browned or not. I didn't grease the buns before putting them in the oven. The buns were well browned, they turned out fluffy, soft, and fragrant. The raisins added sweetness and juiciness to the buns. The recipe is excellent! I recommend it to everyone! Thank you very much!