How to make borscht buns with raisins and candied dates

Going out to eat every day, to be honest, the food at the food stalls is not necessarily clean, and it’s easy to get bored with it. In fact, you can learn to cook by yourself. The editor would like to introduce to you raisin and candied date borscht buns. You can make them yourself according to the steps below.

1. Put all the ingredients except butter, raisins and candied dates in a bowl and knead the dough until it is smooth. Then add the butter, mix it evenly, and then use the method of beating and letting the dough rest to knead it until it expands into a film, as shown in the picture.

2. Knead the dough the afternoon before and put it in the refrigerator to ferment. After about 15 hours, it will be two to three times its original size! After taking out the dough and completely venting it, cover it with plastic wrap and place it at room temperature or use the fermentation function of the oven to ferment it again until it is two to three times its original size. If you don’t have time, you can skip the cold fermentation step and ferment directly at room temperature.

3. Do the preparation work during the second proofing: chop the candied dates and raisins into small pieces and set aside.

4. Knead the chopped raisins and candied dates into the dough that has been proofed and deflated for the second time, and knead until it is well mixed.

5. Knead the dough into long strips and cut into large pieces.

6. Take a dough and roll it into an oblong shape. If you have fillings, place a row of them on the center axis (I had used mine up, so I didn’t put any in).

7. Roll up from top to bottom, and bring the two ends inward when rolling.

8. Roll it into a football shape.

9. Put everything into the oven, add a bowl of hot water, and use the fermentation function for 30 minutes to make the shaped bread dough rise to twice its original size.

10. Take out the fermented bread dough and expose it to the air for a few minutes to make the surface slightly dry (for easy cutting). Then use a sharp blade to cut the surface. How to cut it depends on your preference. Then fill the cut with condensed milk, then evenly brush it with egg liquid, and finally sift a thick layer of powdered sugar on it. It feels so good to have it done step by step!

11. Preheat the oven to 190 degrees, upper and lower tubes, for about 25 minutes (it depends on the temper of your oven!)

12. Finished product: The outer skin is crispy and puffy, the inside is soft and stringy, sweet and rich, very tempting, right?

The detailed method and steps for making raisin and candied date borscht buns have been introduced, and I believe you have basically understood them. Now that you know the necessary steps, all you have to do is put them into practice. Practice makes perfect, I believe that real delicious food is produced this way.