Sweet buns with raisins recipe. Butter buns with raisins: a recipe with a photo step by step

Want to bake delicious raisin buns? And I just collected the most popular recipes for you! Everything is step by step, with photos, and somewhere else there is a video.

What's so great about these buns? It's very simple and delicious! We kneaded a good dough, added a handful of raisins, molded it as you like and that's it - sent it to the oven! Well, that's it in a nutshell. Of course, each recipe has its own nuances and chips, which I described in great detail.

Did you know that in the preparation of buns, not even the composition is important, but the appearance? Yes, the dough is about the same everywhere. But how to make buns, you will get such impressions of taste! The shape of the buns affects the taste - this has long been proven!

How to sculpt them? You can look at the photo and do the same (I always make koloboks), or you can learn something from the video below.

By the way, I advise you to go to the page with recipes. There, the emphasis is on the sweet dough!

Recipes

Lush yeast raisin buns are a classic! The simplest cooking option is described here, if desired, cinnamon, cocoa and other additives can be added to the dough.

We will cook with dry yeast, as they smell less. I don’t like it when an unpleasant yeast trail remains on flour desserts after baking.

Ingredients:

• Milk (or kefir) - 260 ml.
• Dry yeast - 11 g.
• Sugar - 120-150 g.
• Eggs - 3 pcs.
• Butter (or margarine) - 110 g.
• Wheat flour - 520 g.
• Raisins - 120 g.

Cooking step by step

1. In warm milk, stir the yeast and a spoonful of sugar, wait 10-15 minutes until the yeast “wakes up”.
2. Melt the butter, beat 2 eggs into it, add 100 g of sugar and grind well.
3. Raisins must first be washed and, if they are too hard, soak for a minute in hot water.
4. Pour milk into the butter mass, stir, gradually add flour and raisins. Mix thoroughly, first with a fork and then with your hands.
5. That's it, leave the dough alone for 1-1.5 hours.
6. Sprinkle the table with flour for convenience. We divide the dough into 8-12 equal pieces, which we roll into koloboks.
7. Lay out on a baking sheet lined with parchment. Top each bun with beaten egg yolk and lightly sprinkle with sugar.
8. We heat the oven to 180 degrees, as it heats up - close the baking sheet with buns. Baking time 35-40 minutes. The buns should be golden brown.

Buns with raisins without yeast

And these are the same buns, but cooked on a yeast-free dough. Maybe you are allergic to yeast, maybe you don’t want to spend time kneading and proofing the dough - it doesn’t matter. These buns are just as delicious! And no less magnificent!

The dough will be kneaded with milk and butter. The role of the baking powder will be played by soda slaked with vinegar.

Ingredient:

• Wheat flour - 450 g.
• Soda - 1.5 teaspoons (+ 0.5 teaspoons of vinegar)
• Milk (or water) - 160 ml.
• Butter - 90 g.
• Sugar - 120 g.
• Salt - a pinch
• Chicken eggs - 3 pcs.
• Raisins - 130 g.

Cooking

Mix warm milk with melted butter, sugar, salt and two eggs.

Add slaked soda and flour, mix well again.

Add raisins and knead the dough with your hands. If it's too sticky and watery, add a couple more tablespoons of flour.

Everything, we stretch the dough into a sausage, cut into equal pieces. Roll into balls with your hands.

Grease a baking sheet with oil or lay baking parchment on it.

They laid out the buns and smeared them on top with a beaten egg or egg yolk.

We send a hot oven (200 degrees) for 20-25 minutes.

Buns with raisins and cottage cheese

Yeast buns with raisins are already more complicated, but 10 times tastier! They can be molded in the form of cheesecakes as in the photo, or in the form of koloboks with curd filling.

Ingredients:

• Milk - 230 ml.
• Eggs - 7 pcs.
• Butter - 110 g.
• Wheat flour - 1500 g.
• Cottage cheese - 720 g.
• Raisins - 200-250 g.
• Dry yeast - 11 g.
• Salt - 0.5 tsp;
• Sugar - 300 g.
• Vanillin - 3 pinches;

Cooking

Stir the yeast and a spoonful of sugar in warm milk, leave it for 10-15 minutes. While you can melt the butter, beat it with five eggs and 200 grams of sugar. Add vanilla to this. We combine the egg-butter mass with milk, pour in the flour and knead the dough well. The dough should rest for 30-50 minutes.

Now let's prepare the filling of cottage cheese and raisins.

Cottage cheese is desirable to knead well, even better in a blender. Mix it with the rest of the sugar and one egg. Raisins must first be washed so that there are no cuttings and sand. If it is too dry - pour boiling water for a couple of minutes. Add raisins to the curd mass and mix again.

All! There is dough, there is filling - all that remains is to mold and bake buns.

Divide the dough into 2 equal-sized pieces. You will also need 2 glasses or cups of different diameters. With them we will squeeze out circles on the dough, from which we will then make buns.

Roll out the first piece of dough into a wide layer 1 cm thick. The table can be covered with parchment for convenience or sprinkled with flour.

Walk over the entire area with a large glass, squeeze out the circles. Now take the smaller glass and extrude a smaller circle in the center of each circle. Remove the dough scraps from the center of the cakes and around the edges. As a result, you got blanks similar to bagels. This is the top of the buns.

Now roll out the second piece of dough in the same way, squeeze out circles with a large glass. This is the bottom of the buns, the bottom.

Now it remains to connect the lower parts with the upper ones. Look at the photo below for a better understanding.

Line a baking sheet with parchment, turn on the oven at 180 degrees.

Gently place and press the cottage cheese filling into each bun. Put the buns on a baking sheet, brush them with beaten egg and cover in the oven for 25-30 minutes until golden brown.

Buns "snails" with raisins on yeast

Someone calls them "curly", someone "French". These are delicious buns on pastry with raisins and cinnamon, rolled up in the form of a snail (shell).

Despite all the beauty, they are prepared extremely simply! Don't believe? Try it!

Ingredients:

• Wheat flour - 500 g.
• Sugar - 200 g.
• Salt - a pinch;
• Butter - 50 g for dough and 10 g for lubrication;
• Milk (or kefir) - 200 ml.
• Eggs - 2 pcs.
• Dry yeast - 1 teaspoon;
• Raisins - 120 g.
• Ground cinnamon - 1.5 tbsp. spoons;

Cooking

Heat the milk slightly, stir in the yeast, a teaspoon of sugar and a pinch of salt.

Melt the butter, add eggs and 100 g of sugar to it.

Now we combine these two liquids (milk and butter), pour flour and knead a homogeneous and elastic dough.

Put the dough aside, you can cover with a film or towel so that it does not wind up. It usually takes an hour to prove the dough, but if you are in a hurry, you can reduce it to 30 minutes.

Rinse the raisins and pat dry with paper towels.

Did the dough come up? Great! Roll it into a thin layer 0.5-0.7 cm thick. Lubricate the top with melted butter (there was a small piece), sprinkle with the remaining sugar. Spread the raisins evenly.

Now carefully roll the dough into a roll. Cut the roll into portions - these will be the buns.

Line a baking sheet with parchment paper and lay out the buns horizontally. Don't mind that they look flat now. The dough is still rising, the center of the buns will rise during baking.

Sprinkle more cinnamon on the buns. You can also add sugar on top.

Preheat the oven to 180 degrees. Put the buns in it for 30 minutes until golden.

French buns with custard and raisins

These buns are called French, custard, puff with raisins, etc. Which option is more accurate - I do not know. I know one thing - the taste of these buns is just wonderful!

Crispy puff pastry, custard milk cream, sweet raisins and vanilla flavor - why go to a cafe when you can cook at home much tastier! Okay, let's move on to the recipe.

Ingredients:

• Ready puff pastry - 550 g.
• Raisins - 80 g.
• Milk - 340 ml.
• Sugar - 70 g.
• Vanilla sugar - 2 teaspoons;
• Starch - 35 g.
• Chicken egg - 1 pc.

Cooking

Puff pastry needs to be thawed and rolled out into a wide rectangle. Raisins can be washed with hot water and left to soak for 10-15 minutes.

Now let's prepare the custard. Pour milk into a saucepan or saucepan, add vanilla sugar and 20 g of regular sugar. Bring to a boil, then remove from heat and cover with a lid.

Separately, beat the egg with the remaining sugar and starch, right until the foam.

Pour a third of the volume of milk in a thin stream into the egg-sugar mass, constantly stirring with a fork or whisk.

Now this egg-milk mass is poured into a saucepan with milk, put again on the stove and simmer over low heat until thickened. Stir constantly, otherwise lumps will appear, but they are not needed in the cream.

Once the cream has completely cooled, cover the puff pastry with it. Next on top is a layer of raisins.

Roll the dough into a large roll, and then cut it into individual portions (2-3 cm thick) - these are the buns.

Lay parchment on a baking sheet. Squeeze the buns from the bottom up a little so that they look more like "snails".

We spread the buns on a baking sheet, send them to the oven preheated to 170 degrees for 20 minutes.

Buns stuffed with cottage cheese and raisins

Lush and soft like fluff rolls, inside of which are cottage cheese and raisins. Yes, they look ordinary on the outside, but inside they are very, very tasty stuffing.

Ingredients:

• Wheat flour - 810 g.
• Dry yeast - 11 g.
• Milk (kefir, water, yogurt) - 350 ml.
• Sugar - 50 g.
• Butter - 120 g.
• Eggs - 3 pcs.
• Salt - 2 pinches;
• Cottage cheese - 500 g.
• Raisins - 150 g.
• Vanillin - 3 pinches;
• Sesame - for decoration;
• Powdered sugar - 100 g.

Cooking

1. Mix warm milk with a spoonful of sugar and yeast. Leave it like that for 15 minutes.
2. Melt 100 g of butter, beat 2 eggs into it, add the remaining sugar (not powder!), salt. Beat with a whisk until a homogeneous foam.
3. Pour milk into the butter mixture and mix again. Add flour and knead the dough. Leave the dough to swell for 40-60 minutes.
4. Soak raisins in hot water for 12 minutes. Then drain the water and dry the raisins.
5. Rub the cottage cheese through a sieve, then mix with vanilla, egg, remaining piece of butter and powdered sugar.
6. Pour raisins into the curd mass and mix.
7. Punch down the dough and divide into 18-22 equal pieces. We form balls from them.
8. We take a ball of dough, crush it in our hand, put the filling in the center of the spoon and pinch the edges. We roll it into a ball again, make sure that the filling does not peek anywhere. Do this with each piece of dough.
9. That's it, put the buns on a baking sheet. We heat the oven to 200 degrees. Brush top of each bun with beaten egg and decorate with sesame seeds.
10. Put in the oven for 20 minutes until golden brown.

As you can see, on the one hand, there are many recipes for raisin buns, on the other hand, the cooking technology is almost the same everywhere. I am sure that some of the proposed will interest you. Bon appetit!

1 vote

Calories: Not specified
Cooking time: Not indicated

I tried several times to make them taste the same as nine kopeck buns, famous since Soviet times. And finally, everything worked out! Even the raisins added to the dough did not in the least interrupt the peculiar taste of rich pastries, but, on the contrary, added sweetness, pleasant sourness. Bake raisin buns from yeast dough too, I have prepared a recipe with a photo especially for you.

For baking, I used a round form with a diameter of 30 cm, but you can bake buns on a regular baking sheet, placing them at a distance from one another before proofing, so that the dough has room to grow. To get the effect of a glossy crust, you need to grease the top with a beaten egg with sugar, and bake at the middle level of the oven without exceeding a temperature of 200 degrees. Butter buns with raisins, the recipe with a photo of the preparation of which I offer, are lush, very appetizing and tasty.

Ingredients:

- warm milk - 220 ml;
- fresh yeast - 15 gr;
- sugar - 1 tbsp. spoon in dough +4 tbsp. l. into the dough;
- wheat flour of the highest grade - 650 gr;
- salt - a third of a teaspoon;
- egg - 1 pc;
- olive oil - 4 tbsp. l;
- steamed raisins - 0.5 cups.

How to cook with a photo step by step

We heat half a glass of milk, pour it into a bowl with yeast, sugar (1 tbsp. L) and salt. Stir, leave for a few minutes to dissolve the yeast. Pour a little more than half a glass of sifted premium flour.




Mix everything with a spoon, kneading large lumps of dough. You will get a dough that is similar in thickness to sour cream. When you stir the flour with milk, pay attention to how quickly the marks from the spoon are tightened. If they remain noticeable for some time, the density of the dough is normal. If they disappear almost immediately, add a little flour.

We cover the dishes with dough, put in a warm place for an hour. At this time, do not disturb the dough, do not stir or shake. After an hour or a little more, it will rise, bubbling, and a sour smell will appear.

Stir the risen dough, expel the air. Add sugar, add olive oil. We mix.

We heat the remaining milk, make it a little warmer than room temperature. Pour into a bowl with dough, stir until a liquid homogeneous dough is obtained.

Sift the flour in advance, preferably two or three times, using a fine sieve. In parts we introduce into the dough, first stirring it with a spoon.

After about half of the flour has been added, pour in the beaten egg (leave a little for greasing the buns). Mix, add more flour and put the dough on the table.

Add the remaining flour little by little while kneading the dough. Knead with your hands until it becomes smooth and soft. Return to the bowl, add steamed raisins, dried on a towel.




We continue to knead for several minutes in a bowl (so that the raisins do not crumble on the table), then knead on the table, knead for 7-8 minutes, we get a soft elastic dough. Lubricate the dish in which the dough will fit, grease it with oil, transfer the dough into it and cover tightly. Leave warm for 1.5 hours. No wrapping needed.

After an hour and a half, the dough will grow several times, it will become very, very soft, just airy! Gently crimp it around the edges. We divide into two parts.

We divide each part into 5-6 pieces, the weight of one is approximately 75-80 gr. Roll the pieces of dough into round buns.




A baking sheet with high sides or a form is lined with baking paper. We spread the buns at a distance, they will rise very well during proofing. We cover. We put it on the stove. We turn on the oven, and while it warms up, the buns will come up. After 15-20 minutes, grease the top with a beaten egg with sugar, sprinkle with coarse sugar and send it to the oven. By this time it will warm up to 200 degrees.

We bake yeast buns with raisins for 20-25 minutes until golden brown. We take it out of the oven, pour milk or make cocoa, brew fragrant and enjoy delicious buns, very similar to those, nine kopecks each! Bon appetit!

Step 1: prepare the raisins.

First of all, prepare the raisins so that they turn out soft and sweet in buns, you need to pour boiling water over it and brew it on 5-15 minutes(depending on how dry it was originally).


After, the water from the raisins is drained, and he is wiped with paper towels to remove excess moisture.

Step 2: Dissolve yeast.

Along with the preparation of raisins, breed dry pressed yeast. To do this, you need to crumble them in your hands, place them in warm milk (you can mix it with warm boiled water), mix well, breaking up the lumps.
Melt the butter until liquid in a saucepan or small skillet, and then cool to almost room temperature.
In a separate bowl, beat the chicken egg and immediately pour off about 1/3, this will go to grease the buns.
Now combine milk with yeast, melted butter and beaten egg. Add salt and granulated sugar there, and then mix well.

Step 3: Knead the dough.

Sift wheat flour and separate half, that is 250 grams. In these 250 grams flour, pour in the yeast with milk, butter, eggs and sugar (that is, the same mixture that we prepared at the last stage). Mix well, breaking up any lumps.


Add prepared raisins to the dough and mix everything well again.
Now, gradually adding the remaining wheat flour, knead the dough with your hands. For convenience, it can be laid out on a tabletop sprinkled with flour and simply kneaded with your hands, periodically adding flour. As a result, you should get a soft and elastic dough.


Roll the resulting mass into a ball and place in a bowl greased with butter or vegetable oil (so that the dough does not stick to the walls). Sprinkle flour on top, cover with cling film or a towel and place in a warm place. The dough should rise and reach about 1,5 hour. The mass will increase by almost 3-4 times.

Step 4: we form buns with raisins.

Punch down the risen dough and divide into 18-20 equal pieces. Then knead each individual piece in your hands again, giving it a rounded shape. You should get blanks for buns.
Now lay the blanks on a greased (or lined with baking parchment) baking sheet, cover with cling film and let them reach further, leaving the dough on 30 minutes.

Step 5: bake raisin buns.

Set the oven to preheat to 180 degrees Celsius.
Lubricate the blanks for buns with the previously laid 1/3 of the loose egg and set to bake on 15-20 minutes until the sides of the cake are appetizingly golden brown.
Ready buns with raisins should be removed from the oven and cooled to room temperature, so they will be tastier.

Step 6: serve buns with raisins.

Serve buns with raisins for tea, you can with butter and jam (this is for very big sweet teeth), or you can just like that without anything. Baking is sweet, fragrant and airy inside.
Bon appetit!

Other dried fruits can be added to raisin buns, for example, dried apricots or prunes, they will also need to be soaked in hot water and dried beforehand.

To make the buns even softer and tastier, immediately after you take them out of the oven, grease the sides and top of the baking with butter.

In order not to have to stir the lumps of yeast in milk for a long time, first knead them with salt and sugar.

Calories: Not specified
Cooking time: Not indicated

Sweet and fragrant buns are very desirable and loved by many families. In mine - including. Buns can be served at the table for breakfast with tea, for lunch with milk or for dinner with fruit jelly. In general, at any time, buns will become the most delicious treat for your family. The aroma of sweet rolls will unite the whole family at the table, you will have a feast together and discuss all pressing matters. I offer you a very delicious recipe for buns, which I bake with raisins. Such a small addition makes the buns even tastier. Try to cook raisin buns in the oven using my best recipe with photos step by step. I suggest you bake these as well.



Required products:

- 650-680 gr. flour,
- 150 gr. granulated sugar,
- 100 gr. butter,
- 1.5 tsp. l. dry yeast,
- 2 medium chicken eggs + 1 yolk for lubrication,
- 1 glass of milk,
- 1/3 tsp. l. salt,
- 100-150 gr. raisins.

How to cook with a photo step by step

First of all, let's prepare a dough for rich yeast dough. To do this, pour yeast, 1 tablespoon of sugar and a couple of tablespoons of flour into slightly warm, warm milk. Stir the resulting mixture, cover with a towel and forget about it for 15-20 minutes. During this time, the dough will become more magnificent, due to the fact that the yeast is activated.




While the dough is infused, melt the butter. Let's cool it and when the dough is ready, pour melted butter to it, just break chicken eggs there. Salt will also come in handy, add it to the dough so that the taste of the products is harmonious.




Now it's time to add all the remaining flour and do it gradually to control the density of the dough.






Knead not very tight, but at the same time sticky yeast dough. Collect all the remaining flour in a bowl and get a ready-made lump of dough.




We leave it to rise under cling film for 1 hour. There will be a vacuum under the film and the dough will become lush and airy. Now you can continue to work with it.




We mix raisins into the finished dough, but first we wash and dry it. Dry raisins do not need to be rolled in flour. Mix the yeast dough with raisins and you can cook buns.






We pinch off a piece of dough and form buns. I tied them in a knot. Transfer the buns to a baking sheet.




Be sure to grease the buns with beaten yolk, from it the surface of the buns will become shiny and glossy. We leave the buns to lie on the baking sheet and rest for about 15 minutes. During this time, turn on the oven and set 180 °




Bake the buns for 15-20 minutes, until they are baked and browned. You will immediately smell the delicious aroma. I'm sure you'll love these.




We take out the buns with raisins from the oven, let them cool slightly, because hot pastries are not advised to eat, and then we serve them to the table. Bon Appetite!

Dear cooks and guests, today we will make sweet yeast dough. In the beginning, let's talk about the intricacies of making good yeast baked goods. There is an opinion that a good dough depends only on the ingredients put into it. Wrong opinion! Of course, the recipe plays an important role, but this is not the main thing. In a step-by-step MK, I will talk about the intricacies of making muffins. But, the main secret is the hands and soul of the dough maker! P.S.: Live yeast keeps well in a mortzil. I buy a large bar, cut it into pieces, the size of a matchbox. This is the norm for 500 ml of liquid. I wrap it in tracing paper or baking paper and put it in the freezer. I take them out in the evening and they thaw perfectly overnight! Thawed yeast works just like fresh yeast.

Ingredients for Yeast Raisin Buns:

Recipe for Buns with Raisins from Butter Yeast Dough:

Let's start with steam. We warm milk. We put sugar and flour in it. Crumble the yeast and put in the milk. Stir with hand or wooden spoon. Cover with a cloth napkin and leave for half an hour. If foam appears, then you can continue, and if not, then leave the dough until the time it appears. The first secret is never heat the liquid in which you breed yeast above 37 ° C. If you do not have a thermometer, then dip your finger into the liquid, there should be a pleasant, almost imperceptible heat. If the liquid is overheated, then the fungi can die, and the finished dough will become sticky and unmanageable when cutting. The second secret is quality yeast. How to determine the quality of fresh yeast? Break off a piece and try to put it back. If the broken piece is stuck and the consistency is like plasticine, then you can safely throw away the yeast. And if they crumble and do not join each other, then this indicates their high quality. Poor-quality yeast has enough strength only for the dough and a little for the primary dough. And kneading a thick dough, you will find that after standing for several hours, it does not fit.

The yeast is alive. Now we make the first batch. Put salt in the bowl, mix. Beat the yolks with half the sugar. If we work with the dough mainly with our hands, then boldly beat the yolks with a blender, mixer or whisk. The third secret is that if you pour out all the sugar at once during the first batch, then the yeast will "eat" the sucrose and your product will not be sweet.

Margarine is melted with vegetable oil. After cooling the oil to t, pour the dough into the yeast and mix. I poured the brew into a larger container.

Put the flour into the dough with yolks and oils. We make dough like pancakes. This takes half the norm of flour. Cover with a towel and put in a warm place. I put it on a pillow. We leave for two hours. Good yeast can raise a muffin in an hour. The fourth secret: the flour should be sifted through a fine sieve. We do this in order to enrich it with oxygen and remove impurities or accidentally unground grains.

If the primary dough has doubled, start kneading. Spread the remaining sugar and vanilla. We mix. Pour in the flour in handfuls. Knead each time. We put flour until the dough begins to lag behind the walls of the vessel. It is not yet homogeneous and sticks to the hands. Another secret - do not rush to pour in the entire norm of flour at once (it is better to underdo it a little than to shift it). Yeast dough is much softer than dumplings or dumplings.

Put the dough on a baking sheet greased with vegetable oil. We wash our hands from the remnants of the dough, wipe it and also grease it with oil. Knead the dough until it starts to "beep". I knead for three minutes. P.S. The dough may still be a little sticky. After lifting, this should not happen.

Put the dough in a clean container, greased with oil. Dust with flour and put in a warm place for two hours. Another secret to a good dough: do not put it on a hot surface and near heaters. Overheated dough loses its elasticity and germination, and when cutting it sticks to everything it touches: hands, knife, rolling pin, etc. But even in a draft, it’s not worth keeping it either. I put the container with the dough on the pillow and cover with a towel.

Every twenty to twenty-five minutes we punch down a suitable dough - we make a draft. Don't wait for it to fully rise to knead. A little bit up - besiege. Do this five times and leave until fully lifted. Each time you knead the dough, you will see that it rises more and more. P.S.: when the dough settles, you will be pleasantly surprised that without additional heating, the dough is warm to the touch.

We're making raisins. Soak for 15 minutes in a coarse sieve or in a colander. We plunge into the water. Dirt and sand will sink to the bottom of the water dish.

Put the raisins on a waffle or terry towel. We remove low-quality raisins and remove the stalks.

The dough is ready. It does not stick, pliable and pleasant to the touch. I do not advise you, my dears, to cut it on the countertop with a lot of flour. In a secluded place on the table, pour half a glass of flour - it will come in handy for us, and lightly dust the countertop with flour.

We roll out the dough into a tourniquet D 5 cm. We cut it 5 cm wide. We will get 24 blanks

Each piece is rolled out with a thickness of 5-6 mm. I put raisins. Roll in the form of a roll. We connect the two ends and give the shape of a ball.

Grease a baking sheet with oil and sprinkle with flour. We spread the blanks 5-6 mm apart. Now we put for 15 minutes in a very warm place for proofing. I turn on the oven and put the baking sheet on top. P.S. I have a baking sheet lined with foil.