English Sweet Buns for Tea with Diabetes
Baking and Desserts | British cuisine
⏳ Time
1 hour 50 minutes + 1 hour
🥕 Ingredients
12
🍽️ Servings
12
Description
English Sweet Buns for Tea with Diabetes
Ingredients
- Wheat Flour - 15.3 oz
- Fructose - 1 cup
- Butter - 3.5 oz
- Baking Powder - 2 teaspoons
- Milk - 1 cup
- Rum - 3 fl oz
- Vanillin - a pinch
- Salt - a pinch
- Olive Oil - 2 tablespoons
- Raisins - 6.7 oz
- Hard Cheese - 2.5 oz
- Spices - ½ teaspoon
Step by Step guide
Step 1
In a bowl, measure the flour, add fructose, 2 packets of baking powder, 1 packet of vanillin, salt (if not specified, you can skip the salt), and softened butter. Mix with your hands until you achieve a sandy consistency (like shortcrust pastry), about 5 minutes.
Step 2
If you plan to make them without raisins and with cheese instead, you can halve the amount of fructose and add dry spices to taste (pepper, Italian pizza mix, etc.). In this case, they can even be served with soup or borscht. If you intend to make both with raisins and cheese from the same batch, follow the recipe as is. Both will be delicious.
Step 3
Soak the raisins separately in cognac/rum — let it sit while the dough rises.
Step 4
Warm the milk in the microwave or on the stove – it should be warm (not hot!). Add the warm milk and olive oil to the dough. Knead until the sides of the bowl are completely clean (if it's too runny and sticks to the sides, add a little flour and knead until you achieve the desired result. BE CAREFUL: it shouldn't be too stiff; it should resemble regular dough!). This takes about 5-7 minutes. Leave it in a warm place for 30 minutes, covered with a clean towel.
Step 5
If making with cheese — grate 70 g of cheese on a coarse grater. By the way: sometimes I make half with cheese and half with raisins (in this case, reduce the specified amount of raisins by half). That's it. Let's rest for half an hour.
Step 6
When the dough has risen, let's deal with the raisins: drain them (don't forget to save 50 ml of rum for the dough!), sprinkle with flour, coat them in flour, and then sift off the excess using a sieve.
Step 7
Add the rum to the dough, knead, and add the floured raisins. Knead thoroughly until the raisins are evenly distributed. The dough should completely pull away from the sides — the sides should be completely clean, don't forget!
Step 8
If you decided to make half and half — simply divide the dough into 2 parts before starting all these manipulations and knead raisins into one, cheese and spices into the other.
Step 9
Line a baking sheet with parchment paper, do not grease it. Place the dough on the table, flatten it with your hand to a thickness of 1-1.5 cm, and cut out circles with a glass. From this batch, I usually get about 16 buns. Arrange the buns on the baking sheet, cover with a clean towel, and leave in a warm place for 30 minutes. Start preheating the oven to 356°F. That's it. Let's rest again.
Step 10
Half an hour has passed. You have rested. The oven is preheated to 356°F. Place the baking sheet in it and go rest some more — but with caution: as soon as it starts to smell, begin to check if it’s burning…
Step 11
As soon as the aroma becomes very intense, and the color satisfies you in terms of richness (some like it a bit more browned, others prefer it lighter) — take it out and remove from the baking sheet. I prefer to place them on a rack individually and let them cool slightly, covering with a towel. And then — to the table! They are very delicious fresh out of the oven. But they will also be fine the next day.
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