Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients: get all the products in advance, including flour, if it is stored in the refrigerator. Milk can be taken any fat content except skim. I recommend the butter to use high -quality, with a fat content of at least 72.5%. The oil should be melted in advance over low heat and cool up to 35-38 degrees. If you prepare the dough with your hands, then the oil should be at room temperature, soft, but not melted.
Tip: more expensive oil with a fat content of 82.5-83% is not necessarily in baking. The main thing is that it is of high quality.
In magnificent buns, I use raisins of a small, or golden raisins without bones. He has a balanced taste and small size, an excellent solution for miter. However, one of the most delicious types of raisins I can name the dark variety of Jambo or the term.
Dry yeast can be replaced with fresh, taking 30 g instead of 10 g. With pressed live yeast, buns is even more magnificent, but the dough has a more characteristic yeast taste. In my opinion, dry yeast is less capricious and it is easier to work with them if they are of high quality.
Vanilla paste can be replaced with seeds of 0.5 vanilla pod, vanilla extract. You can add vanilla sugar, 1 bag 15 g will be enough (subtract from the total amount of sugar). Ordinary vanillin can also be used, but its taste is significantly different from products with natural vanilla.
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Step 2
Pour raisins with warm but not hot water. If it is too dry, then you can pour water with a temperature of 70-80 degrees for 7-10 minutes.
Tip: elastic raisins are better not to steam boiling water, it will lose its shape and can spread in buns.
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Step 3
Prepare dough for lush buns with raisins. In a deep bowl for a batch of dough (in a mixer bowl when using planetary), connect 1-2 tbsp. l. From the total mass of sugar and dry yeast.
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Step 4
Heat the milk to a temperature of 35-38 degrees and pour in the yeast and sugar, mix with a whisk.
Tip: check the temperature with a fingertips with a finger, the liquid will not be cold or hot, it almost corresponds to body temperature.
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Step 5
Pour 2 tbsp. l. From the total mass of flour and mix again with a whisk.
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Step 6
Cover with a film or towel, put in a warm place for 25-30 minutes.
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Step 7
Ready -made academic — with a characteristic foam cap with holes, magnificent. If the yeast hat does not appear, then the yeast is poor -quality. Further preparation will be impossible, it is better to buy fresh yeast and try again.
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Step 8
Add sugar, egg, vanilla paste and salt to the dough.
If you prepare the dough manually, then at this stage you need to mix the dough with a whisk or spatula.
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Step 9
Pour the melted butter.
With manual kneading dough for lush buns with raisins, oil is added at the end — after preliminary mixing flour.
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Step 10
Add flour and fix the bowl on the mixer. Turn on the kneading at 1-2 speeds with a pitch. Make 4-5 minutes.
With manual kneading after adding flour, mix the dough with a spatula, and when it begins to thicken, continue to knead with your hand for 1-2 minutes. Then transfer the dough to a drilled surface and knead for another 3-4 minutes. When the dough becomes elastic, it will stick to your hands less, add soft butter (not melted!).
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Step 11
Dry the raisins with paper towels and sprinkle 1-2 tbsp. l. Mix flour, stir thoroughly, sift excess flour, laying raisins on a sieve.
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Step 12
Add raisins to the dough and continue to mix in a mixer for another 1 minute.
With manual kneading, knead another 1-2 minutes, until the raisins are distributed on the test.
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Step 13
Transfer the dough from the mixer to a drilled working surface and knead with your hands for another 1 minute.
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Step 14
Round the dough, pulling the edges to the center from the bottom and a little grinding them. Put a deep bowl in a greased drop of vegetable oil, cover with a towel and leave to rise in a warm place for 1.5 hours.
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Step 15
During this time, the dough for lush buns with raisins will fit and increase by 2-3 times. Rush it, smearing from the edges to the center, cover and leave for another 1 hour.
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Step 16
From the finished dough, form buns, separating 100-110 g from the total mass. Bunks, like the main ball of the dough, are formed by pulling and bending the edges with a pin from below (more details can be seen in the video at the beginning of the article).
I got 11 buns of 110 g each. Cover the formed buns with a towel and leave to rise in a warm place for 30-40 minutes.
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Step 17
Mix 1 tbsp. l. Sour cream with yolk, while lush buns with raisins rise. Instead of sour cream, you can take 2 tbsp. l. milk.
At the same stage, you can turn on the oven to heat up: 180-190 degrees with upper and lower heating. If the proofing buns occurs in the oven, then they should be obtained 10 minutes before coating with yolk.
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Step 18
Lubricate the approaching buns with a mixture of yolks and sour cream. They rose for me for 35 minutes. Put in the oven and bake for about 20-25 minutes.
Tip: If the rolls began to quickly blush, cover them with foil after 15 minutes.
You can check the readiness with a bamboo skewer or toothpick — it comes out of the center of the buns clean and dry.
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Step 19
Remove the finished buns from the oven and cool, covering it with a clean dry towel. It is forbidden to cover with a film at this stage, condensate will appear and spoil the buns!
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Step 20
Serve lush buns with raisins from yeast dough to the table in slightly warm or completely cooled. They will be especially soft and air on the first day. But on the next day, their porous texture and splendor will remain. And after a slight heating, they will again become tender, very fragrant and insanely tasty!
📌 If you liked these magnificent buns with raisins, look into our selection Domestic bun recipes — There are many simple and delicious ideas for the whole family.
