Buns with raisins and icing

Step-by-step cooking

1. Step 1:

   

   Prepare the products, all should be at room temperature.

2. Step 2:

   

   Add 1h.l. sugar to the yeast / from the total volume /, mix.

3. Step 3:

   

   Heated milk / lukewarm 35-38 degrees / pour into a mixture of yeast and sugar, stir a little and leave for 10 minutes. Leave an incomplete dessert or tsp of milk to lubricate.

4. Step 4:

   

   Melt the butter and leave to cool.

5. Step 5:

   

   Break 2 eggs into a bowl, add salt and the remaining sugar, beat lightly with a whisk.

6. Step 6:

   

   Add the yeast mixture to the egg.

7. Step 7:

   

   Mix easily. That's how it should turn out.

8. Step 8:

   

   Pour the sifted flour into a separate deep bowl and make a recess. Pour in the mixture of liquid ingredients, knead the dough, kneading with your hand.

9. Step 9:

   

   At the end of the kneading, add the cooled butter, continuing to knead.

10. Step 10:

    

    Knead the dough for 10-15 minutes. In the beginning it will be smooth and light, then it will start to stick to the bowl and hands. To make it easier to knead, sometimes dip your fingers in vegetable oil. Yeast dough loves hands very much - try ! At the end of the kneading, the dough will gather into a lump, become smooth and will not stick to the walls of the bowl. For convenience, you can knead on the table.

11. Step 11:

    

    Grease a bowl with vegetable oil, round the dough, place it in a bowl and cover with a napkin. Leave to approach for 1 - 1.5 hours in a warm place. / I heat the oven at the minimum temperature - I have it at 50 degrees. I turn it off, let it cool down a little by opening the door and putting the bowl on the grill on the 2nd lower level. Ideally, the temperature should be 35 degrees. When there is not much dough, you can use a slow cooker. /

12. Step 12:

    

    While the dough is coming, prepare the raisins : Pour boiling water over the raisins for 15-20 minutes, rinse, dry on a towel.

13. Step 13:

    

    That's how the dough came up after 1 hour and 15 minutes. It is ready when it increases by 2.5 times and is about to begin to fall off.

14. Step 14:

    

    Lightly dust the board with flour, lay out the dough lightly shaping the roll. Divide the dough into 16 parts, about 60-65gr. Round each piece by turning the dough down.

16. Step 15:

    

    Cover with a film so that the dough does not chafe.

17. Step 16:

    

    Forming buns : Dust the board with flour quite a bit, slightly flatten a round piece of dough into a flat cake, easily roll out about 5mm thick. Brush the cake with soft butter, sprinkle with raisins / about 1 tbsp. l., divide the whole into 16 identical parts /.

18. Step 17:

    

    Roll the tortilla into a tight roll, pinch the seam and roll the roll a little on the table. Cut the roll lengthwise with a sharp knife, a little short of the edge. Expand the edges with a slice up.

19. Step 18:

    

    Braid with a pigtail, correcting the cut upwards.

20. Step 19:

    

    Pinch the ends, connect them into a ring and hide them under a bun. The dough is easy to work with.

21. Step 20:

    

    Spread on a baking sheet covered with parchment or on a mat. So form all the buns. Cover with a film and leave for proofing for 30 - 40 minutes.

22. Step 21:

    

    Beat the egg, adding a little milk.

23. Step 22:

    

    Grease the buns.

24. Step 23:

    

    Bake in a preheated oven at 190 degrees for about 16 minutes, until golden brown.

25. Step 24:

    

    Put the finished buns to cool on the grill, covered with a napkin.

26. Step 25:

    

    Prepare the orange glaze : In powdered sugar, grate the zest from 1 orange, mix. Gradually add orange juice and stir well. Adjust the thickness of the glaze to your taste, if it turns out liquid - add more powdered sugar.

27. Step 26:

    

    Cover the cooled buns with icing. Let the glaze dry.

28. Step 27:

    

    You will get 2 large baking sheets, 16 pieces of these delicious buns.

29. Step 28:

    

    Bon appetit!