Raisin Buns
12 servings
180 minutes
Wonderful pastries for cozy tea parties. Airy tanned flesh suddenly meets the sweetness of raisins. For more attraction, you can add a little lemon zest or a couple of teaspoons of rum.
1
Mix warm milk with yeast, a tablespoon of sugar, and five tablespoons of flour, cover it, and let it sit for 30 minutes.
- Milk: 250 ml
- Dry yeast: 7 g
- Sugar: 150 g
- Wheat flour: 700 g
2
Melt the butter and let it cool slightly.
- Butter: 80 g
3
Mix 2 eggs with salt, remaining sugar, and butter using a mixer.
- Chicken egg: 3 pieces
- Salt: pinch
- Sugar: 150 g
4
Combine the egg mixture with the dough and mix well.
- Milk: 250 ml
5
Gradually incorporate the remaining flour. The dough should be elastic and pull away from the sides of the mixing bowl.
- Wheat flour: 700 g
6
Cover the dough with plastic wrap and place it in a warm place for 1.5 hours.
7
Wash the raisins, dry them with a paper towel, and mix them with a teaspoon of flour.
- Raisins: 150 g
- Wheat flour: 700 g
8
Place the risen dough on a floured work surface, add raisins to the dough, and mix them in. The raisins should be evenly distributed throughout the dough.
- Raisins: 150 g
9
Divide the dough into 12 equal parts.
10
Roll out a part of the dough into a sausage shape, cut it in half lengthwise without cutting all the way through on one side.
11
Braid the resulting ropes into a spiral and twist it into a snail shape. Do this with all the dough.
12
Transfer the rolls to a baking sheet, cover with a towel, and place in a warm spot for another 30 minutes.
13
Mix the remaining egg with a tablespoon of water, brush it on the rolls, and place them in an oven preheated to 180 degrees for 20-25 minutes. Let the finished rolls cool.
- Chicken egg: 3 pieces
- Wheat flour: 700 g
