English buns for tea for diabetes
12 servings
110 minutes
English sweet rolls for tea are a refined treat from British cuisine, adapted for people with diabetes. Their history roots in the tradition of tea drinking, where light and airy rolls were a must-have accompaniment to the fragrant drink. In this recipe, classic sugar is replaced with fructose, and the delicate buttery dough is enhanced with rich vanilla and rum aroma. The dough, infused with the light sweetness of raisins or the savoriness of cheese, acquires a golden crust and delightful softness inside after baking. The rolls pair perfectly with tea, and the cheese version even suits soups. Their versatility makes them an excellent choice for both breakfast and evening tea time.
1
Measure flour into a bowl, add fructose, 2 packets of baking powder, 1 packet of vanillin, salt (if not specified, salt is optional), and softened butter. Mix with your hands until you achieve a sandy consistency (like shortcrust pastry), about 5 minutes.
- Wheat flour: 435 g
- Fructose: 1 glass
- Baking powder: 2 teaspoons
- Vanillin: pinch
- Salt: pinch
- Butter: 100 g
2
If you plan to make it with cheese instead of raisins, you can halve the amount of fructose and add dry spices to taste (pepper, Italian mix for pizza, etc.). In this case, it can even be served with soup or borscht. If you intend to make it with both raisins and cheese in one batch, follow the recipe. Both will be delicious.
- Fructose: 1 glass
- Spices: 0.5 teaspoon
3
Soak the raisins separately in cognac/rum — let it sit until the dough rises.
- Rum: 100 ml
4
Heat the milk in the microwave or on the stove – it should be warm (not hot!). Add warm milk and olive oil to the dough. Knead until the bowl's sides are completely clean (if it's too runny and sticks to the sides – add a little flour and knead until the desired result is achieved. BE CAREFUL: it shouldn't be too stiff, it should be like regular dough!). This takes about 5-7 minutes. Leave it in a warm place for 30 minutes, covered with a clean towel.
- Milk: 1 glass
- Olive oil: 2 tablespoons
5
If making with cheese — grate 70 g of cheese on a coarse grater. By the way: sometimes I make half and half — half with cheese, half with raisins (in this case, reduce the amount of raisins in the recipe by half). That's it. Let's rest for half an hour.
- Hard cheese: 70 g
6
When the dough rises, we will deal with the raisins: they need to be drained (don't forget to leave 50 ml of rum for the dough!), sprinkle with flour, coat them, and then sift out the excess using a sieve.
- Rum: 100 ml
- Wheat flour: 435 g
7
Add rum to the dough, knead well, and add flour-coated raisins. Knead until the raisins are evenly distributed. The dough should completely pull away from the walls — the walls must be completely clean, don't forget!
- Rum: 100 ml
- Raisin: 190 g
8
If you decide to do it in halves, simply divide the dough into 2 parts before starting all these manipulations, and mix raisins into one, and cheese and spices into the other.
- Hard cheese: 70 g
- Spices: 0.5 teaspoon
9
Cover the baking tray with parchment paper, do not grease it. Place the dough on the table, flatten it with your hand to a thickness of 1-1.5 cm and cut out circles with a glass. I usually get 16 rolls from this recipe. Arrange the rolls on the tray, cover with a clean towel and leave in a warm place for 30 minutes. Start preheating the oven to 180 degrees. That's it. Rest again.
10
Half an hour has passed. You have rested. The oven is preheated to 180 degrees. We put the tray in and go to rest again — but cautiously: as soon as it smells, we start watching to see if it burns...
11
As soon as the smell becomes very intense and the color satisfies you (some like it more roasted, some lighter) — take it out and remove from the tray. I prefer to place them individually on a rack and let them cool slightly, covering with a towel. Then — to the table! It's very tasty fresh out of the oven. But it will be okay tomorrow too.