How to make Cinnamon Raisin Muffin? There are also 17 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk donut recipe, muffin recipes, homemade muffin, yeast dough, yeast dough, cinnamon bun, raisin bun, Pastries

Cinnamon Raisin Muffin

Release Date: 16-01-2012
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I decided to knead some dough to relieve stress and distract myself. Whenever I feel like I can't put things in order, I sigh in the kitchen to think. It is really good for me to knead some flour and play with some yeast.

raisin bun

Using half of the dough I prepared, I prepared 15 donuts. This means 1 tray of cinnamon raisin buns… :)

Since I didn't prepare the dough with too much sugar, or rather I wanted it to get its sweetness from more grapes, I was able to use the remaining half for making patisserie pizza. His recipe is now for tomorrow...

If you want the dough to be sweet, you can increase the amount of sugar you add to the flour.

Love…

Ingredients for Cinnamon Raisin Muffin Recipe

For dough:

  • 5,5 water glass flour
  • 42 g fresh yeast + 1 cube of sugar
  • 1 glass of warm water
  • 1 cup of warm milk
  • 50 g pastry margarine
  • 1 pinch of salt
  • 3 sugar cube
  • 2 eggs (the yolk of 1 egg will be reserved for the top)
  • 1 cup flour for kneading the dough

For internal mortar:

  • cinnamon and 1,5 cups raisins
  • 1-2 tablespoons of margarine for brushing

How to Make Cinnamon Raisin Muffin Recipe?

  1. Take the fresh yeast in a bowl with 1 glass of warm water, add 1 cube of sugar and crush the yeast in the water with your hand. (the yeast will start to foam and rise after a while)
  2. Warm the milk slightly on the stove, add the remaining sugars and melt the sugars.
  3. Take 5,5 cups of flour into the kneading bowl. Make a hole in the middle and pour the yeast water.
  4. Add the milk, salt, eggs and margarine and knead a soft dough that separates from the bowl.
  5. Divide the dough into two parts and cover it with a cloth and let it rest for 15 minutes.
  6. Preheat the oven to 180 degrees. Take a piece of the dough you have divided on the counter, flour it and knead it.
  7. Roll out the dough in a rectangular shape and lightly grease it with margarine. Sprinkle with enough cinnamon and raisins to cover.
  8. Roll the dough by holding the part facing you. Cut the roll 2-3 cm apart.
  9. Arrange the cupcakes on a baking tray lined with parchment paper and lightly oiled. Do the same with the dough you have separated.
  10. Brush the egg yolk that you have separated on the muffins with a brush.
  11. Bake in the oven at 180 degrees until the buns are browned and swollen.
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"Cinnamon Raisin Muffin17 comments for ”

  • Oct. 11, 2023 at 16:21 PM
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    god bless your hands. I don't like grapes very much, can I add something else?

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  • Oct. 14, 2013 at 14:07 PM
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    How much is 42 g of yeast according to instant yeast measurements?

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    • Oct. 14, 2013 at 15:41 PM
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      You can use 1 packet of insatant yeast. I think it was around 10 grams.

      Answer
  • On April 16, 2013 at 16:25 PM
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    The dough I tried last night was just the consistency I wanted, it was soft and fluffy, but even though I put 3 pieces of sugar instead of 6 pieces of sugar, it was a little tasteless without sugar. I sweetened it with powdered sugar. Can I get your opinion on how it would be if I sprinkled some granulated sugar while sprinkling the raisins?

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  • March 21, 2013 at 17:17
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    hello, when this dough is cooked, does it become soft, fluffy, fluffy?

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  • On February 28, 2012 at 20:34
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    Ms. Nilay, can we store half of this dough in the deep frize? because we have 2 pieces of awl, it came a lot. I can use the other half later, do you?

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    • On February 28, 2012 at 22:37
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      Unfortunately, I haven't tried it, but maybe if you prepare it until the last stage and put it in the freezer, you can bake it without waiting for it to thaw. Trying to handle fermented and frozen dough can cause the problems you describe.

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    • On February 29, 2012 at 16:26
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      Cook it and throw it in the freezer. You can't take the yeast dough out of the freezer again and make it rise and make it delicious. Heat it when you eat it. Otherwise, the dough will rot.

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  • On January 20, 2012 at 00:04 am
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    I made the potato chips at night without getting cold :)) it was a perfect thing, thanks for sharing, it's a super recipe for you

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  • On January 17, 2012 at 01:23 am
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    What a coincidence, I made my dough that I prepared with instant yeast with these sizes, I made a donut with labneh, I'll prepare molasses and tahini sauce in half of the dough, I wrapped it in a roll and they both tasted delicious. You know, I haven't started a blog yet. I'm in the kitchen every day with him, it's a great therapy.

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  • On January 16, 2012 at 23:09 am
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    Mrs. nilay, we divided the dough into 2, made a cinnamon roll with raisins from one of them, cooked it, ate it, but what about the other piece, will the same process be applied to it? At the beginning of your article, you wrote that you would do something other than that, I think there was a confusion, I didn't quite understand?

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    • On January 17, 2012 at 14:01 am
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      Ms. Gözde, we apply the same procedure. I used the remaining half to apply a different recipe, and you can find it in the new recipe.

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  • On January 16, 2012 at 19:38 am
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    Ms. Nilay, you said 5,5 water glasses of flour and I don't understand how 1 glass of flour is formed to knead the dough at the bottom.

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    • On January 16, 2012 at 20:21 am
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      Mrs. Sevgi, when the dough is fermented and taken to the counter, we make some flour to collect itself just before opening it.

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  • On January 16, 2012 at 19:23 am
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    Can we use half the dimensions? looks very delicious, well done :)

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    • On January 17, 2012 at 14:03 am
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      Hello, I think you can use it, but if you prepare the full size, you can prepare different fillings and prepare them in other buns.

      Answer

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