Viennese raisin buns

Name: Viennese raisin buns
Total time: 5 h
Yield: 5
Ingredients: 1 cup Wheat flour; 2 teaspoon Yeast; 1 cup Milk; 4 tablespoon Sugar; 0.5 teaspoon Baking soda; 2 Eggs; 4 tablespoon Vegetable oil; to taste Vanilla; 100 g Raisin

Light, almost weightless buns disappear from the table. When I visit a nearby bread store, I often buy Vienna rolls along with the bread. I really love this delicacy. Not long ago I learned to cook this food myself. They turn out even tastier than the ones I used to buy in the store. If you also want to learn how to cook the most delicious and softest Viennese buns, then follow the simple instructions of the culinary recipe.

67

7965

Elise Hamilton

Author of the recipe

Calories

409Kcal

Protein

9gram

Fat

19gram

Carbs

49gram

*Nutritional value of 1 serving

Ingredients

Servings: 5

1cup

2teaspoon

1cup

4tablespoon

0.5teaspoon

2

4tablespoon

to taste

100g

Step-by-step preparation

Cooking time: 5 hr

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8

Comments on the recipe

tatyanochka2022

21.11.2023

4.9

I baked some Viennese raisin scones for tea today. I started by preparing the dough. I heated the milk, added flour and dry yeast, and stirred to break up all the lumps. I put the dough in a warm oven for 1 hour. The yeast there very quickly began to “work”, and my dough was covered with air bubbles. The next step was to combine the dough with sugar, eggs, vegetable oil and soda, which makes the dough fluffy and uniform in structure. Soda in the dough is a new ingredient for me. I had seen recipes for yeast dough with soda before, but I had never cooked with it myself. Little by little I began to add sifted flour, and also added raisins. I took a little of it - one handful, and then decided to add more on top. I kneaded the dough and let it stand in a warm place for 1 hour. After that, I divided the dough into parts, rolled each of them into a sausage shape and wrapped it in a pretzel. I added raisins on top and sprinkled them with sugar. I baked the buns in the oven for 25 minutes at 220°. They turned out fluffy and rosy! The crumb of the buns is rich, porous, and not sweet (as I like). But the raisins are responsible for the sweetness in the buns, creating a wonderful combination with the crumb and complementing the overall picture. Thank you very much for the recipe!

arsika

21.11.2023

4.9

Yes, according to this recipe, the buns turned out as they say, just what you need, fragrant with a crispy crust, you want more and I’m also attaching a video recipe

Eloisa

21.11.2023

5

I tried making your buns and they turned out fabulously delicious! A very easy to use and easy to use cookbook in which I can finally collect all my recipes. Because I have a lot of them and they are all in notebooks, leaves, notebooks. And here everything is in order, according to daddies. Thanks to the creators for such a useful site!

Tateee

21.11.2023

4.7

Such delicious buns, I immediately wanted to make them, judging by the composition, they should turn out delicious.

svetik86

21.11.2023

4.9

Cool buns))))

Tateee

21.11.2023

4.5

Cooking time 2.5 hours