Buns with cinnamon, hazel and raisins

[cup = 230 ml]

Buns with cinnamon, hazel and raisins

Category: Bakery products

Ingredients
Dough:
Wheat flour	4.25 cups
Salt	2 tsp
Sugar	0.5 cups
Vegetable oil	5 tbsp. l.
Yeast	2.5 tsp
Powdered milk	2 tbsp. l.
Egg + water	1 PC. = 1.25 cups
Filling:
Softened butter	0.5 cups
Sugar	0.5 cups
Cinnamon	3 tbsp. l.
Walnut	0.3 cups
Raisins	0.3 cups
Sprinkling:
Powdered sugar	0.7 cups
Milk	0.25 cups
Butter	1 tbsp. l.
Vanilla sugar	1 tsp

Cooking method

• cup = 230 ml
• Put the ingredients for the dough into the form in the order listed above (or as recommended by the instructions for your bread maker). Install the program - "dough".
• At the end of the cycle, place the dough on a greased cutting board. Let the dough rise until it doubles in volume. Then roll out the dough into a 40x60cm rectangle, cover it with softened butter. Combine the filling and place on the dough sheet. Roll the dough into a roll and cut into 3 cm thick pieces. Place the finished pieces on a baking sheet and let the dough rise again until the volume doubles.
• After mixing, apply the sprinkling to the hot buns.
• The recipe is quite voluminous, but thanks to the bread maker, preparation is not difficult, and the result exceeds all expectations (especially if you like cinnamon).
• I want to note that I covered the baking sheet with parchment paper and not a single bun stuck (after all, melted sugar and butter). And one more thing: I didn't put nuts in the filling - they don't like homemade ones, I just added a little more raisins, and everything was OK.

Time for preparing:

within 25-30 minutes. or until golden brown.

Cooking program:

Bake in an oven preheated to 180 * C

Note

I want to share a recipe for fantastic buns. I think that the taste and aroma will not leave anyone indifferent, even the neighbors on the site (they will salivate).

P.s., Buns turned out-18 pieces (ate in 2 days).

Photo by Elena Bo

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Dentist, I was tempted to buns. The bread maker is already kneading the dough. I will bake, I will report.

Well, baked it.
🔗
This is something ... Aroma ..... While they were in the oven, I salivated. I barely waited until they cooled down a little. Taste ..... Everything, I got hooked on them. Dentist, thanks for the recipe.

You are welcome. We had the same story, we almost ate it with our fingers.
I am very glad that you did it the first time.

Tell me, did not understand - is the milk powder taken for powder?

Thank you

I took the usual one. I mixed everything, it turned out to be a thick mass. When the buns were almost ready, I thoroughly greased them with this mass (pouring straight from the spoon) and again put them in the oven for 5 minutes. They were soaked and became simply awesome.

Thank you! As the dough is already being prepared, I managed to get an answer :)

:) Full of impressions from the eaten. Today I tried to make both "Delicate" buns and pies (I'll tell you about them in their topic). Everything is just unique. My husband's only comment is to put less cinnamon, but who likes it. I personally really liked the recipe. I advise everyone who loves sweets.

Thanks for the recipe! I barely managed to put it on a plate, everyone was already crowded with cups of cold milk to the ready :)

I did it according to a slightly different recipe, with butter in the dough, yours will have to be tested - the husband is forced to limit the consumption of butter

I will do today orange buns with cardamom... If it works out, I'll post the recipe.

Hmm .... gentlemen! I read it and despite the fact that I promised myself I wouldn’t bake anything today, I’ll go put the dough on the buns ...
when will we open the topic about weight loss?

I will do today orange buns with cardamom... If it works, I'll post the recipe.

And my first FAILURE I will not give a failed recipe (it is from an American site until recently enjoyed confidence), the conclusion: the buns should be rich, soft and fluffy. No bran, milk and eggs (not just orange pulp and zest).

True, today there will be "try number 2" - I want to use the idea of ​​combining orange with cardamom and dried cranberries with a proven bun or bagel dough.

And I probably did something wrong and almost ruined the bread maker - I got a very thick dough and she couldn't knead it. Kneading barely and even began to smell fired from the engine. I have now transferred the dough to the pan for further rise. But now I want to figure it out, I don't understand what I did wrong, I took all the ingredients, as written. If someone did in Panasonic, please tell me what cups you measured and how much of what. I will really wait for an answer and advice, I really want to bake such cinnamon rolls too.
p / s / I measured out with a measuring cup, which was given to Panasonic. As soon as the dough was taken out of the mold, the kneading paddle began to rotate at the usual speed. That is, the dough really slowed down the blade and put a lot of stress on the motor.

Anastasia, strangely, I made the dough as it is written in the recipe, although I added a little flour during kneading, because in my opinion the dough was thin
it turned out great! I kneaded the dough in Panasonic, it was the same for me and fit ...

I also did in Panasonic. The dough is normal, soft. We weighed flour, water, oil (as usual) on a scale, and teaspoons and tablespoons - a double-sided spoon for a bread maker.
Anastasia, most likely you had a lot of flour, somewhere you missed. Maybe a cup problem? The indicated cup is 230 ml, in contrast to 240 in Panasonic. Therefore flour should be taken 612g., Water + egg 288g. HOW MUCH IS IT IN CUPS?

[Olga, Elena Bo]

Olga, Elena Bo

Thanks a lot for the advice. Probably really missed the amount of flour. Okay, next time I'll be more careful. Since everyone in Panasonic succeeds, it means that it is me and my mistake. But this time, I still bake these buns anyway, it smells amazing (the dough came up in the pan like that in the end). So let's try them anyway! Many thanks to the author for the recipe!

p / s / We are already taking a sample. Just an extraordinary taste and tenderness of a bun! :)Thanks to all!

Sorry for the large photo, now I will learn how to reduce them and will no longer post large photos.
🔗

Here, corrected

^{Sorry for the large photo, now I will learn how to reduce them and will no longer post large photos.}

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Thanks a lot for the recipe. The buns turned out to be just SUPER !!! The first time I made the dough in a bread maker and realized that you couldn't knead it with your hands.
I will definitely do more

Variation on the topic:

1. Add chopped zest of 1/2 orange to the dough

2. Roll out the finished dough in triangles, grease it with orange jam (I will now post the recipe in the appropriate section), at the wide end - a couple of dried cranberries, roll up a croissant bagel.

3. Before baking, smeared with yolk + 1 tbsp. l. milk + 1 tbsp. l. sugar (- spied on the same site, in the section Glazes for baking).

4. Baked for 15 minutes. at a temperature of 190 C.

The result is everything that survived from 18 pieces after the "tasting"

I want to note that I covered the baking sheet with parchment paper and not a single bun stuck

Sorry newbie for the stupid question. Do you need to grease the parchment paper? On both sides?

[Hedgehog]

Hedgehog

I came across two types of baking paper - imported brown color is a great thing, you don't need to grease anything, everything can be removed from it very well. And once I bought ours, white, and in the end I threw away the roll, using one piece, barely tore off the pizza from it and decided that nerves and good mood are more expensive than a roll of disgusting paper. Maybe it should have been lubricated, but I no longer experiment and buy imported brown.

Special baking paper for sale. It does not need to be lubricated and nothing sticks to it. I buy whatever comes across, but it always comes across white. I did not see brown, or rather I did not come across it.

[Elena Bo]

Elena Bo

And I use this one, it is not necessary to lubricate it, it is even pleasant to the touch, so waxed, slippery. Everything flies off her after cooking perfectly.


She is brown, and as soon as she came across a white one, everything stuck to her. :) But it stuck to our Russian one - it even to the touch was suspiciously "not slippery" - as if it hadn't been waxed - immediately after unpacking it aroused a suspicion and a premonition of a bad one, but the good one ended and I had to experience it and only make sure of its bad premonitions, but in theory I know that there is white paper and branded paper (for example, Dr. Oetker), to which of course it is unlikely that anything will stick, but on the contrary, I have not yet come across this.

My white one is also waxed. Firm YORK (Moscow). It is written - non-stick reusable (white). And not waxed of course does not fit. I have such a whole roll, but I just wrap it in it.

I use two types of paper: Freken Bock (Ukraine) and Quickpack (Germany). Difference in width. The first - 30 cm, and the second - 38 cm, it is convenient to use on different trays. Both papers are brown (I have never met white at all). I do not lubricate with oil. Baking never sticks.

I baked buns too.
Here is:


I would like them to fit more. Completely entangled in these cups.
Flour can still be poured into a 300 gram glass - 230 grams, as per the recipe, but when I started making the filling, and there was 0.7 cups, 0.25. Well, it's really hard.

And I have this paper.



Do not buy. I even smeared it with oil, but still everything stuck and burned.

Filling:

Softened butter - 0.5 cups
Sugar - 0.5 cups
Walnut - 0.3 cups
Raisins - 0.3 cups

Powdered sugar - 0.7 cups

Has anyone tried weigh this? I don't think that you put butter in a cup :)

Wow, drooling! I will definitely try these wonderful buns !!!!

[Korata]

Has anyone tried weigh this? I don't think that you put butter in a cup :)

Korata, 0.5 cups of butter = 113 gr.

[Korata]

Korata, 0.5 cups butter = 113 gr.

I've already made some buns)) turned out to be cool)) and most importantly - very satisfying.
And about butter - when I did, I realized that its amount is not so important - after all, they just need to grease the rolled dough :) and this can be affected by how you roll it out))

Has anyone tried weigh this? I don't think that you put butter in a cup :)

I always take 100g. Half a packet of oil and you can do without scales.

I also did in Panasonic. The dough is normal, soft. We weighed flour, water, oil (as usual) on a scale, and teaspoons and tablespoons - a double-sided spoon for a bread maker.
Anastasia, most likely you had a lot of flour, somewhere you missed. Maybe a cup problem? The indicated cup is 230 ml, in contrast to 240 in Panasonic. Therefore flour should be taken 612g., Water + egg 288g. HOW MUCH IS IT IN CUPS?

: '(I don’t know what I’m doing wrong, but today I was convinced for the second time that my 253 didn’t want to knead this dough. It’s worth it again in a saucepan. It’s a delusion, although today I was measuring it not with glasses, but specially on the scales electronic measured 612 grams of flour and 288 grams of water.It's just some kind of embarrassment and I don't know what to do, for the first time I really thought that I could shift the flour, but now it is out of the question

: '(I don’t know what I’m doing wrong, but today I was convinced for the second time that my 253 didn’t want to knead this dough. It’s worth it again in a saucepan. It’s a delusion, although today I was measuring it not with glasses, but specially on the scales electronic measured 612 grams of flour and 288 grams of water. It’s just some kind of embarrassment and I don’t know what to do, for the first time I really thought that I could shift the flour, but now it’s impossible

It's a shame, I can only recommend adding a couple of tablespoons of water during kneading so that the dough becomes "thinner". After all, the buns are NECESSARY!

My buns turned out well, but I would like the dough to be softer. I thought it was heavy. And another question for experienced bakers. Are we baking on parchment? And then when baking on a baking sheet, oiled, the bottom of the buns burned due to sugar. And in principle, very tasty!

[Marishka]

Marishka
I can only say about the parchment, on the second page of the same topic, we posted pictures there, who uses what parchment, look. And my separate opinion is that you should always use parchment when baking, and the baking sheet will remain cleaner, and the product will not weld to it in any case.

Thank you for your advice! Now I will definitely use a piece of paper.

Girls, and I always bake delicious rolls 🔗 In general, the dough and filling are similar, but thanks to the caramel (filling), the rolls become even tastier and more festive

My pets love sweet baked goods, so these buns are great! They have one drawback - they run out very quickly.
I don't use parchment paper, but I have a non-stick baking sheet. And the dough is not heavy at all. I noticed that after the refrigerator, the dough fits much better and the buns are airier. I fit half on a baking sheet, and I wrap the other half of the roll in plastic and in the refrigerator until the first is ready.

Fabulous! Fooled bun! The dough was made by 255 Panas. Slightly changed the recipe. I added 20 grams of water to my flour. otherwise the stove interfered very tensely. Everything else is strictly according to the recipe! Lord, I'll go sign up for a slimming site ... Thank you so much for the recipe! Yes, I took 612g of flour, and counted the cup, I have 310ml. Sorry for the confusion, but this is my first yeast pastry! Yummy!

I baked buns, it seemed to me that the tops were slightly dry ... the tops ... in general, the tops, maybe I overexposed in the oven? (40 minutes) Beautiful, I would never have thought that I would create THIS myself ... not without the help of yours and the stove of course, but ...

Celestina, on top, when the buns are almost ready, it was necessary to pour this mixture

Powdered sugar - 0.7 cups
Milk - 0.25 cups
Butter - 1 tbsp. lies.
Vanilla sugar - 1 tsp.

and put in the oven for another 5 minutes. It turns out very damp.

I mastered the buns today! Yummy indescribable !!!! Slightly changed the recipe:
- replaced all the water with milk (the dough is soft, fluffy when baked)
- divided the dough into three parts: fillings with raisins-sugar, coconut-sugar, pine nuts-honey.
- baked for 15 minutes.
Here is a photo of the masterpiece.
🔗

Sorry I inserted the wrong link

Hello, all the chefs present. Can you please tell me that the recipe uses oil for the powder. And how to add it, melting it?

I melted it, I can't vouch for others ...

The first time I made buns, I put the butter without melting, so it went into small pieces in the milk and it looked like that. I had to pour the whole mixture through a sieve to remove all this disgrace.

Help yourself to buns. So yummy. Mmmm.

Thank you very much for the recipe! The buns are really fantastic !!!! The recipe is a favorite

Yes, I also join in thanks for the recipe !!! The buns are fantastic !!!

Today I baked these buns again. It's just a fairy tale and a feast for the belly.