Muffins with raisins from yeast dough

Sweet buns with raisins are popular with many, especially children who are not indifferent to them. Previously, these products were sold in almost all bread shops and school canteens, and they cost a penny. Today, such pastries are not sold everywhere and are much more expensive. If you save the family budget or do not trust the integrity of professional bakers, you can bake the yeast-dough buns with raisins. This process takes time, but is not very complicated. Even a beginning hostess will cope with the preparation of this classic dessert, if you have patience and follow the recommendations accompanying the selected recipe.

Cooking Features

The technology of kneading yeast dough for buns with raisins can be different. Most of the buns are made from butter dough. It does not rise as well as it contains little oil, sugar, and eggs, so it is usually made in the form of a sponge. Lean dough for buns with raisins can be cooked more simple and fast straight method. Despite the fact that the sponge and straight dough for buns with raisins is done differently, there are several general rules, which are mandatory if you want to get the expected result.

The dough for buns with raisins should be tasty, because they are most often made without cream and glaze. Delicious dough comes out of high-quality flour. The second-rate product gives baking a grayish color and a specific taste. It is not expedient to save on flour for buns, the more the difference in the price of this product of different grades is not so great.
Flour must be sieved before connecting to other ingredients. This is done not only in order to rid the product of small litter and insect larvae. The main task is to saturate flour with oxygen. After sifting, it becomes easy. This flour is easier to combine with other components, preventing the formation of lumps. The dough made from sifted flour rises better, baking from it turns out more tender and airy.
Raisins are usually added to the dough as a last resort, sometimes it is put into ready-made dough. Before use, raisins must be steamed, boiling water for 15 minutes, then squeezing and drying. Dried fruits are distributed more evenly in the dough if they are pre-rolled in flour.
Yeast for making buns with raisins can be used any: pressed, dry active or instant. The fastest dough will rise on instant yeast.
A warm liquid will be required to activate the yeast. It can be water, milk, kefir or other product having an appropriate consistency. The liquid is required to be heated to 30-40 degrees, this temperature is optimal for the activation of yeast. If the liquid is overheated, the yeast cultures that cause fermentation will die. At lower temperatures, they may not work.
When cooking yeast dough, the kitchen should be warm, otherwise the dough may not rise. It is also afraid of drafts and, as experienced bakers say, even noise.

Yeast dough buns with raisins can be made of different shapes: round, in the form of roses or snails. Products get even more delicious, if they are covered with fondant or chocolate icing.

Muffins with raisins from yeast dough on milk

Composition:

wheat flour - 0.5 kg;
pressed yeast - 30 g;
sugar - 0, 2 kg;
chicken egg - 1 pc .;
egg yolk - 1 pc .;
milk - 0, 5 l;
butter - 100 g;
vanillin - 1 g;
raisins - 100 g.

Method of preparation:

Heat the milk to 30-35 degrees, pour it into a bowl.
Crush yeast in milk, add 40 g of sugar. Stir to dissolve sugar and yeast.
Wait about 10 minutes for the yeast to activate. This will indicate the appearance of foam caps.
Sift flour. Separate the glass, pour it into a bowl of milk. Stir until the flour lumps disappear.
Tape the bowl with foil, make several holes in it with a toothpick so that the dough breathes.
Put the bowl in a warm place and wait until the sponge approaches, but the dough rises and begins to fall. When the opara begins to fall, cracks form on its surface that will allow you not to miss this moment.
Pour raisins with boiling water. Wait 10-15 minutes. Drain water. Dry the raisins with a kitchen towel.
Break the egg into a clean container, add sugar and vanillin. Spread it. Pour the egg mass in a bowl with brew, stir.
Melt the butter over low heat, not allowing it to boil. Some cooks melt butter in a water bath or in a microwave, these methods are more reliable.
Allow the butter to cool slightly, pour in the rest of the ingredients. Stir.
Roll the raisins in flour, add to other products, mix thoroughly.
Gradually add the remaining flour and stir the dough until it becomes difficult to do it with a spoon.
Put the dough on a floured countertop, complete the kneading process with your hands.
Form a ball out of dough, put it in a saucepan, cover with foil and put in a warm place. Wait until it rises, increasing by 2 times.
Punch dough.
Lay parchment on a baking sheet. Separating small pieces of approximately the same size from the dough, make koloboks from them and fold them onto parchment.
Place an egg yolk in a clean bowl, add a spoonful of water to it, whisk it.
Using a culinary brush, cover the future buns with yolk so that they turn out to be ruddy.
Let the products stand for about 15 minutes, then send the baking tray with them to the oven preheated to 200 degrees. Cook buns for 20-30 minutes depending on their size.

Buns with raisins, made from butter dough on milk, turn out to be fluffy and tender. They are tasty and warm, and cooled. They can be served with tea, milk, coffee, cocoa or just to eat. Pressed yeast in this recipe can be replaced by dry, they will need 10-11 g.

Spicy buns with raisins and cinnamon from yeast dough

Composition:

wheat flour - 0, 4 kg;
raisins - 50 g;
ground cinnamon - to taste;
sugar - 180 g;
milk - 0, 25 l;
pressed yeast - 25 g;
chicken egg - 2 pcs .;
butter - 100 g;
egg yolk - 1 pc.

Method of preparation:

Heat the milk to 30-35 degrees, dissolve the yeast and 60 g of sugar in it.
When a frothy cap appears on the milk surface, add eggs to it. Beat the food with a whisk or mixer.
In parts, add the sifted flour, kneading the soft, but not sticky dough.
Put the dough in the pan, cover it with a damp towel and place in a warm place.
Wait until the dough has doubled in volume, crush it and leave it to re-raise.
Punch the dough, roll it into a rectangular layer about half a centimeter thick.
Soften the butter, combine it with sugar in the amount of 100 g, whisk with a mixer.
Smear the dough with butter cream, sprinkle with raisins and cinnamon.
Roll the dough into a roll, cut into pieces about 2 cm thick.
Spread the products in slices down on a parchment tray covered with parchment.
Cover the buns with yolk, sprinkle with the remaining sugar.
Place a baking sheet with “rosettes” in an oven heated to 180 degrees and bake until they are browned.

Cooked in this recipe buns - an exquisite dessert, to which hardly anyone can remain indifferent.

Lean buns with raisins from yeast dough

Composition:

wheat flour - 0.5 kg;
water - 0, 2 l;
refined vegetable oil - 50 ml;
dry yeast - 10 g;
sugar - 60 g;
vanilla sugar - 20 g;
raisins - 100 g;
strong brewed tea - 50 ml.

Method of preparation:

Water boil, cool to 30-40 degrees.
Pour a tablespoon of sugar and dry yeast into warm water. Stir.
Wait for the yeast to work.
Add vegetable oil and remaining sugar, including vanilla, to the starter.
Stir. In 2-3 steps, enter the pre-sifted flour. Before the introduction of the last portion of flour, pour into the dough steamed and dried raisins.
Put the kneaded dough into heat. Wait until it rises twice. Both times break it.
Make small balls out of dough, put them on a baking sheet. Cover with strong tea.
Send to an oven preheated to 200 degrees and bake until ready for about 20-25 minutes.

If desired, buns can be covered with melted chocolate, then they will be even more delicious.

Yeast dough raisin buns are one of the best additions to tea or coffee. You can make them according to different recipes, each of which has its own advantages.

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