Buns with raisins and spices

Category: Confectionery
Buns with raisins and spices

Ingredients

flour 335g
salt pinch
sugar 2 tbsp. l. with a big slide
dry yeast 3.5 g
warm milk 175 ml
butter (soft) 40 g
sesame seeds for sprinkling optional
eggs 2 pcs
raisins, dry sweet cherries optional
spices (cinnamon, ginger, nutmeg) all at the tip of tsp.
vanilla

Cooking method

  • Load the necessary ingredients into the bread maker in the order provided by the bread maker. In my case, these are: milk, 1 egg (the second will go for lubrication, whole), sugar, salt, butter, raisins, cherries, flour with spices and vanilla and yeast on top. Put in the "dough" mode for 1-1.5 hours.
  • My bread maker kneads and lets the dough rise for an hour.
  • In the course of kneading, add a little more flour, if necessary, until a "kolobok" is formed.
  • When time has passed, we take out our dough, divide it into 4-6 parts and form buns. Today I have 4 pieces (ready-made, they are 200g each).
  • Cover with a towel and leave to rise in a warm place for about 30 minutes.
  • Lubricate with an egg, sprinkle with sesame seeds.
  • Bake at 180C for 15-25 minutes, top-bottom, look at your oven and the size of the buns. It usually takes me 15-20 minutes. The main thing is not to overexpose them, not to dry them out.
  • Cool slightly on a wire rack. Bon Appetit.
  • Add a photo of the break and the bottom of the buns
  • Buns with raisins and spices
  • Buns with raisins and spices

The dish is designed for

4-6

Time for preparing:

2-2.5 hours

Cooking program:

bread maker, oven

Note

It is very tasty to eat with a glass of milk. Soft, aromatic, slightly sweet. If you want sweeter, you can grease the top with sweetened water after baking or add a little more sugar to the dough, but I like these, especially since the raisins inside give their sweetness too.
Buns with raisins and spices

lettohka ttt
Awesome buns! : bravo: Thanks for the recipe I took away!
julia_bb
Maroshka, beautiful buns
And what is the molding process? This is an important aspect of the recipe.
Sana
Yes, please share the secret of molding. It turned out beautifully!
please
What are the buns beautiful
Trishka
Adorable buns, thanks for the recipe!
And yet, yes, it's very interesting how to get such beauty, in the sense of how to mold it?
Kestrel
Quote: julia_bb
And what is the molding process?
Isn't this Tescom for the Kaisers?
Buns with raisins and spices
Trishka
Quote: Kestrel
for the Kaisers?
I also thought about this device
GruSha
Maroshka, So beautiful!!!
Maroshka
Quote: julia_bb

Maroshka, beautiful buns
And what is the molding process? This is an important aspect of the recipe.
Optionally, can be divided into flagella and braided with a pigtail, you can make round ones. I have a felling.


Posted on Friday 10 Mar 2017 12:46 pm

Quote: Kestrel

Isn't this Tescom for the Kaisers?
Buns with raisins and spices
yes, I do it for her, but these buns can be simply braided in a pigtail or made round


Added Friday 10 Mar 2017 12:47 PM

Quote: Trishka

Adorable buns, thanks for the recipe!
And yet, yes, it's very interesting how to get such beauty, in the sense of how to mold it?
cutting down, although you can braid it, will be almost the same
Jiri
Maroshka, Maro, tell me, do you use the mold before raising the dough in a bun? Or is there some kind of trick? I've been looking at this form for a long time
Maroshka
Quote: Sana

Yes, please share the secret of molding. It turned out beautifully!
this time della stamp, here it was laid out. But usually I just braid it


Added on Friday 10 Mar 2017 1:01 PM

Quote: Jiri

Maroshka, Maro, tell me, do you use the mold before raising the dough in a bun? Or is there some kind of trick? I've been looking at this form for a long time
If before raising the dough, then it gives better drawing. After lifting, when, only stripes, but not cuts. That is, I shape buns for her and leave them to rise, then grease with an egg, sprinkle with sesame seeds and in the oven.
Where the crumb is in the photo next to a bun with molding after lifting, and in the main photo before
Jiri
Maro, thanks for the science!
ninza
Maroshka, oh what buns. I want it already. Thank you.
Maroshka
Quote: ninza

Maroshka, oh what buns. I want it already. Thank you.
to your health)) Cook and enjoy
Albina
Maro, cool buns. It's a pity there is no such felling. 🔗
Maroshka
Quote: Albina

Maro, cool buns. It's a pity there is no such felling. Buns with raisins and spices
I ordered the felling on ebay, it is not expensive. 133 felling itself + 29 delivery came out. But even without it, it will turn out no worse, braid the dough and that's it.
Natusya
Maroshka, Maro, and you can bake with this cutting


Added on Tuesday 21 Mar 2017 09:34 PM

And can I link to it in a personal? ..
Maroshka
Quote: Natusya
you can bake with this cutting
well, the dough is formed for her and the mold is removed. It's like a shortbread cookie cut out and laid to bake.
Trishka
Maroshka, Maro, thank you for the wonderful recipe!
Here are my "monsters", I made large buns by weight of 150 grams of dough, well, very large ones came out, and all my beauty blurred, and I weighed the small ones by 85 grams, so they are nothing in size, but also all the beauty disappeared somewhere during the final proofing ..... eh, let's learn ...
But, this did not affect the taste, the rolls are delicious, soft, moderately sweet, wow!
Here, help yourself ... in the heat of the heat ...

Buns with raisins and spices
Yes, there were no raisins, I added finely cut dried apricots!
Maroshka
Quote: Trishka
Here are my "monsters"
why monsters? Good buns) Maybe they made very deep cuts and that's why the shape has spread?
Thank you
Trishka
Yes, I did it almost to the bottom, but so as not to cut it at all, it was like that in the video teaching teskomovsky, but they (the cuts) almost stuck together during the proofing, they really cut it and bake it right away, without proofing, in general "we will train on cats"!
And to me on "you", ok?
The rolls are very tasty, it's hard to come off!
kristina1
Maroshka, Maro, thanks .. for the beautiful buns
Trishka
Quote: kristina1
beautiful buns
They are also delicious
Maroshka
Quote: Trishka
And to me on "you", ok?
to me too)
Trishka
Agreed!
Sweetheart
Super rolls came out! Thanks for the recipe!

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