"Bulochki", Russian Style Sweet Buns with Raisins. A dish from my childhood.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used to hydrate the dough.

jam

🥗Healthier: fruit preserves

💰Cheaper: homemade fruit filling

Fruit preserves offer a healthier alternative with less sugar.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a different flavor profile.

Soak 1 cup of raisins in hot water and pat them dry.

Crumble 65 grams of fresh yeast into a large mixing bowl with 500 milliliters of warm milk and whisk together.

Add 200 grams of sugar to the yeast mixture and ensure all yeast particles are dissolved.

Add 1 egg and mix it in until bubbly.

Add 1 teaspoon of salt and 1 teaspoon of vanilla powder.

Gradually add 650 grams of flour, mixing until a paste forms.

Add 100 grams of melted butter and mix until glossy and smooth.

Continue adding flour until the dough is no longer sticky, using a scraper to check consistency.

Incorporate the soaked raisins into the dough until well mixed.

Form the dough into a ball, cover it, and let it proof in a warm place for 1 hour.

After the first proof, check the dough by poking it; if it bounces back, it needs more time.

Let the dough proof for another 40 minutes after turning it over.

Transfer the dough to a surface and divide it into 11 pieces, each weighing about 60-70 grams.

Butter a baking form and place the buns an inch apart.

Cover the buns and let them proof for 30 minutes.

Brush the tops with an egg yolk diluted with a little water for a glossy finish.

Preheat the oven to 355°F (180°C) and bake for 30-35 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens