Bunks with raisins

To prepare such homemade buns, we will need the following ingredients: high-grade wheat flour, kefir or acidic milk of any fat content, chicken eggs, raisins, sugar and vanilla sugar, vegetable oil, salt and high-speed yeast. All products should be at room temperature.

Sift (preferably twice) wheat flour (500 grams) in a bowl. Thanks to sifting, the flour is not only loosened and saturated with oxygen, but possible garbage leaves. I use 500 grams of flour, since I use the product of one brand (Lida) — you may need a little more or slightly less.

Add 1.5 teaspoons (1 spoon with a slide) of high yeast, 100 grams of sugar stove, 1 teaspoon of vanilla sugar (can be replaced with a pinch of vanillin) and half a teaspoon of salt (preferably fine grinding) to flour.

Mix thoroughly with a fork or a whisk so that all the dry components are evenly distributed along the mixture.

We make a recess in a flour mix and pour 250 milliliters of kefir (sour milk) at room temperature. You can very slightly warm it, only a little. We also need 2 medium -sized chicken eggs — add 2 proteins and 1 yolk to a bowl. The second yolk is useful to us later (to lubricate the blanks).

Mix all products — you can with a hand or fork (who is convenient). When the flour moisturizes, absorbing moisture, add three tablespoons of vegetable oil without smell. I use sunflower refined.

To knead this yeast dough needs for a long time (at least 10, and better than 15 minutes) and intensively. As a result, it will become smooth, homogeneous, soft enough and not sticky. We round the dough into the ball and put it in a bowl, which we literally lubricate with a teaspoon of vegetable oil (in the ingredients did not indicate) so that it does not stick to the dishes during fermentation. We send the yeast dough to heat for 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no baking.

After 1 hour (time — the concept of relative, it may take more or less) yeast dough on kefir will rise very well, and will increase in volume by about 2-2.5 times. It is very tender and fluffy. If the dough rises weakly, then you came across old yeast — increase the time of fermentation.

While the yeast dough wandered, we prepared 100 grams of raisins. It needs to be washed, and then steam for five minutes in boiling water to become softer. If you bought an elastic and not dry raisins, just rinse it, dry it and powder wheat flour. We transfer the dough to the work surface, knead it into the layer and intervene raisins.

Round the yeast dough and again in heat for another 40-50 minutes.

During this time, it will rise very well again, become even more tender and fluffy.

The molding of buns with raisins is very simple — we will make them just round. How to round the blanks can be viewed in the recipe for whole grain buns (steps 10-15). In total, from the specified number of ingredients, I made 20 blanks.

We transfer the balls to the baking sheet, which I advise you to cover with baking paper, with a seam down.

We cover the workpieces with a light towel or film, which must be rubbed with flour so that the dough is not stuck, and leave for 25-30 minutes. The time of proofing buns depends not only on the strength of the yeast, but also the temperature in the room.

This is how my blanks looked after 30 minutes — it's time to bake them. In advance (in about 20-30 minutes) we did not forget to turn on the oven to bask 180 degrees.

Before planting in a preheated oven, lubricate the surface of the blanks with egg yolk (you can add a tablespoon of water or milk to it and mix thoroughly).

We bake homemade buns with raisins at 180 degrees for about 30-35 minutes. It may take a little less or more time — focus on the appearance of the products and the nature of your oven (I have gas, lower heating, without convection). Ready -made buns can be sprinkled with powdered sugar, if you want.

Fresh and fragrant buns simply cannot but like. Natasha, thank you so much for the wonderful order. Prepare for health, friends, and pleasant to you appetite!