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Bulka S Izyumom
Raisin Buns
Bulka S Izyumom
A superb choice for morning coffee or tea.
Ingredients
Makes 2 dozen.
1 tablespoon dried yeast
4 tablespoons warm water
2 oz (60 g) sugar
1 teaspoon salt
2 oz (60 g) unsalted butter, at room temperature
About ½ pint (300 ml) single cream
Grated rind of 1 lemon
2 eggs, well beaten
11 oz (310 g) plain flour
8 oz (225 g) cream cheese, at room temperature
9 oz (250 g) stoned raisins
1 oz (30 g) melted butter
Method
Dissolve the yeast in the warm water. Heat 4 fluid oz (120 ml) single cream to just below boiling, then pour it over a mixture of the sugar, salt and butter in a mixing bowl, stirring until the butter melts. Cool to lukewarm.
Stir in the yeast, lemon rind, eggs and enough flour to make a soft dough. Cover the bowl and chill the dough in the refrigerator for 3 to 4 hours, or until it is workable. (The dough may be left overnight in the refrigerator.)
Meanwhile, beat the cream cheese until smooth. Stir in enough remaining single cream, to make a light but firm filling. Beat out any lumps, then stir in the raisins.
Roll the dough out on a floured board to ⅛ in (3 mm) thick. Cut it into squares. Place a heaped tablespoon of the cream cheese filling in the middle of each square. Bring the edges together in the centre and pinch to seal. (If it is more convenient, the buns may be put in the refrigerator and chilled overnight to be baked fresh in the morning; or they may be baked now.)
Grease a large baking tray. Place the buns on it and brush them with the melted butter. Let them rise until doubled, covered. Preheat the oven to 200°C/400°F/Gas 6. Bake the buns for 12 minutes or until lightly browned. These buns are best when still slightly warm.
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