Raisin Buns (Булочки с изюмом)

Hello everyone!

     Although I baked a lemon crumble cake on Sunday, it was devoured almost in one day! Thus, I was craving dessert once again, but itching to try something new, which is how I decided to try out some raisin buns with my mom’s help. I personally associate raisin buns with my breakfast when in Azerbaijan, as we always buy them fresh from the bakery and typically have them with some butter and black tea. Delicious! In general, I think most ex-Soviet countries have a sweet spot for bulochki (булочки in Russian), which are simply sweet buns and often flavored with raisins or even quark. As a side note, I found out that raisin buns are very common in the Netherlands, known as krentenbollen, but the recipe I found was slightly different, so you can compare if you’re curious. Below is the super easy home recipe we used.

Raisin Buns

  • 1/2 cup (125 ml.) hot water20196415_10155668335534575_2089201899_o.jpg
  • 1/2 cup (125 gr.) sugar
  • 1/2 cup (125 ml.) lukewarm water
  • 1/2 cup (125 ml.) sunflower oil
  • 1/2 cup (125 ml.) raisins
  • 2 cups (500 gr.) flour
  • 1 teaspoon (5 gr.) instant yeast
  • 2 teaspoons (10 gr.) vanilla powder
  • 1 egg yolk
  • 2-3 teaspoons milk

     Take out a big plastic bowl and pour in the hot water and sugar. Mix using a silicone spoon until your sugar melts and then add in your sunflower oil. Next add the lukewarm water and your raisins; the raisins should be washed and dried in advance (you can place them on a kitchen towel after washing). Lastly, in a separate bowl sift your dry ingredients (flour, instant yeast, vanilla powder) and slowly add them into your raisin mixture. Continue mixing with a silicone spoon until you will eventually form dough; first you will have a very liquid mixture, which will turn into lumps, and as you continue mixing it will thicken and eventually formulate into dough. Once you have a fairly uniform mixture, switch to your hands and start kneading the dough until it is no longer sticky and easily comes off from the sides of the bowl. Make sure you do not dump your flour all in one go but instead add it portion by portion, as sometimes you might need a little less or a little more. In our case, we added about 10 grams more flour, to make sure the dough didn’t stick. Once it’s ready, cover your bowl with plastic wrap and a kitchen towel and keep it in a warm room for 1 hour, so that your dough can rise and increase in size.

20179997_10155667988129575_1995328520_o.jpg

     Once an hour has passed, take out your dough and remove about 1/3 of it. Then roll it into a long sausage shape and cut into several squares; the size highly depends on how big you want your buns to be. If the dough is slightly sticky, you can dip your fingers in oil or flour before handling it. Roll your squares into balls and lightly press them down on an oiled baking tray. Keep cutting and rolling until you use all of the dough. My mom also made a few with quark, where she rolled bigger balls, flattened them out, and placed a teaspoon of quark and a few sprinkles of cinnamon. In total we made 25 buns and used two baking trays. Before placing in the oven, smear your buns with some egg wash (mix your egg yolk with a little bit of milk) to have a shiny glaze once baked. You should bake at 180/185 degrees Celsius for approximately 15 minutes.

     These buns have just the right amount of sugar and are perfect with raisins. They’re soft, easy to make, and delicious! I am currently having my third one, I can’t stop eating them 😀 Let me know if you try this recipe out.

Until next time!

– Zi

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