Cardamom rolls with raisins and cherries on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/bulochki-s-izyumom-i-vishnej/Notes on ingredients:

      Yeast. This recipe uses dry active yeast, which is mixed with flour. If you only have fresh yeast, use three times more and dissolve it in 100 ml of warm water (not above 45 °C) and add it along with the water-oil mixture to the flour.

      Flour. The recipe is based on regular high-grade flour with a protein content of about 10%.

      Butter. Use butter with a fat content of 72% or higher. I do not recommend replacing it with vegetable oil in this recipe.

      Eggs. The calculation is based on a medium egg of size C-1 or M, weighing 50-55 g without the shell.

      Water. In this recipe, the dough is kneaded not with milk but with water, and this is quite sufficient. However, if you want, you can replace the water with milk of regular fat content – 2-4%.

      Sugar. Necessary for the yeast to work. If you want the bun to be a bit sweeter, you can slightly increase the amount of sugar.

      Cardamom. The main flavoring agent of the dough, which gives these buns their unique taste. Technically, you can bake buns without it, but they will lose their uniqueness. There is nothing to replace it with.

      Fillings. Here you have the freedom to choose. I used raisins and cherries; you can keep one or the other or, conversely, add to the mix – dried apricots, candied pineapple, and even chocolate drops.

      Let's move on to the preparation.

      In a large bowl, mix the yeast, cardamom, sugar, and 10 heaping tablespoons (225 g) of sifted flour.

      In a small pot, pour in 225 ml of water, add the butter, and place it on the heat. Stirring, heat until the butter melts. The mixture should not be hot.

      Using a mixer on low speed, beat the liquid into the flour, continuing to beat for another 2 minutes. Beat in the eggs, add another 3 tablespoons (75 g) of flour, and beat for another 2 minutes. Add another 375 g of flour, knead a soft dough. Place it on a floured surface and knead for 10 minutes until the dough becomes smooth and elastic. If necessary, add another 35 g of flour.

      Add the dried fruits.

      Knead again.

      Place the dough in an oiled bowl, cover it, and let it rise in a warm place (for about 1 hour). The dough should double in volume.

      Punch down the dough, divide it into 16 equal pieces, and let it rest for 10 minutes.

      Shape the dough into balls, place them on a baking sheet, cover with plastic wrap, and leave for the final proofing for 30-40 minutes. During this time, the dough should increase in volume by about twice.

      Brush the buns with a mixture of egg yolk and milk and bake in a preheated oven at 180 °C for 20-25 minutes until the buns are golden brown. Optionally, sprinkle the finished pastries with powdered sugar.

      Enjoy your tea time!



       This recipe for buns with raisins and cherries has been tested and prepared by chef Tatyana Nazaruk - author of the Delicious Blog.

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