Raisin buns with chocolate glaze

Raisin buns with chocolate glaze

Category: Bakery products

Ingredients
Dough:
Dough:
Milk	200 ml
Wheat flour	150 g
Main dough:
Opara	all
Wheat flour	400 g
Dry yeast	2 tsp
Sugar	150 g
Salt	2 tsp
Cream 35%	100 g
Room temperature butter	150 g
Raisins	200 g
Chocolate glaze:
Sugar	200 g
Vanilla
Corn starch	2 tsp
Ground walnuts	50 g
Vegetable oil	40 ml
Cocoa powder	2 tsp
Powdered sugar for dusting

Cooking method

• Dough: mix the sifted flour, milk and yeast until smooth. Cover and leave at room temperature for 8 hours.

• Sift flour into the mixer bowl, add sugar, yeast and salt.

• Stir lightly to distribute the ingredients evenly. Add cream and dough to dry ingredients. With the help of the “spatula” nozzle at medium speed we continue kneading for 5 minutes.

• Divide the butter at room temperature into portions and start adding it to the dough with the engine running. After adding the oil, we continue mixing for another 3 minutes. The finished dough is very soft, sticky, but elastic. In whom it is not going, but is heavily smeared on the walls.

• Shape the dough into a ball and place in a greased container and cover. Leave at room temperature until doubled. At this stage, the dough can be sent to cold fermentation in the refrigerator for a period of 8-36 hours. In addition, the cold dough will be less sticky to your hands and better formable.

• Divide the matched dough into 2 parts. Each piece will make 12 rolls. We also divide the raisins into 2 equal parts for the second portion of the dough. We take the first part. Roll out the dough into a 30x25 cm rectangle on a dusty work surface. Sprinkle 2/3 of the surface with raisins, after setting aside a third of the raisins. Press it lightly into the dough.

• We conventionally divide the dough into 3 parts in width. Place the empty third on the central third. Sprinkle the resulting empty surface with raisins.

• Cover the top with the remaining third.

• We fold the dough three times in height.

• Again, crush the dough into a rectangle 20x15 cm and 12 pieces long - 3x4 rows. Each piece is a future bun.

• We fold it into a tight ball and place it in a muffin mold. We repeat the process with all the remaining blanks.

• We cover the blanks with foil and let them come up for 2 hours until an increase of 1.5 r.

• For the chocolate glaze, mix all the ingredients until smooth.

• Cover each bun with icing

• sprinkle with powdered sugar on top and send to the oven, preheated to 180C for 20-25 minutes

• Take it out of the oven and let it stand for 5 minutes. Free from forms and cool on a wire rack.

• Well, very, very cool rolls! both on the first day and on the second. And in general, some of the most successful buns I've tried. And they are good in portion size - just in time for evening tea or morning coffee.

I'm first!!!!!!!!!!!!!

I'm first!!!!!!!!!!!!!

I ran coffee to brew then))))

I ran coffee to brew then))))

[Olga]

Olga, I have an unfinished Tupper form. How many buns come out of this quantity of dough?

[Olga]

Olga, I have such a Tupper form that has not been rolled out. How many buns come out of this quantity of dough?

24!
So it is advisable today 12 and tomorrow 12 fresh)

My cupcake has not been eaten yet, and today I fried pies