Дрожжевое тесто без яиц, мало сахара, поэтому булочки в меру сладкие, но пышные и высокие.

Ингредиенты для теста:
Мука – 300 г
Дрожжи сухие быстродействующие – 3-4 г, это 1 ч.л.
*если обычные сухие дрожжи, то – 5 г
*если дрожжи прессованные, то возьмите 10 г и разведите в воде, которая есть в рецепте – 80 г
Сахар – 30 г
Соль – 5 г
Молоко – 120 г
Вода – 80 г
Сливочное масло – 40 г
Изюм – 60 г
*Вес сырого теста 625 +/- г
*Моя форма: по дну – 9х23 см, по верхнему краю – 12х26 см, высота бортика – 7 см.

Дополнительно, для красивой «шапочки»:
Яичный желток + щепоточка соли + чайная ложка воды – для смазки
Сахар – пару ложек
Сливочное масло – около 30 г

Удачной выпечки!

Пошаговый фото рецепт можно посмотреть здесь: https://kabachok.org/sladkaya-vjpechka-desert/683-pyshnye-bulochki-s-izjumom.html
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Tall Raisin Buns
Yeast dough without eggs, little sugar, so the buns are moderately sweet, but lush and tall.

Ingredients for the dough:
Flour - 300 g
Quick-acting dry yeast - 3-4 g, this is 1 tsp.
* if ordinary dry yeast, then - 5 g
* if the yeast is pressed, then take 10 g and dilute in water, which is in the recipe - 80 g
Sugar - 30 g
Salt - 5 g
Milk - 120 g
Water - 80 g
Butter - 40 g
Raisins - 60 g
* Weight of raw dough 625 +/- g
* My form: on the bottom - 9x23 cm, on the upper edge - 12x26 cm, the height of the side - 7 cm.

Additionally, for a beautiful "hat":
Egg yolk + a pinch of salt + a teaspoon of water - for lubrication
Sugar - a couple of spoons
Butter - about 30 g

I knead the dough using kitchen appliances, but it is this dough that needs more manual kneading.
Sift the flour into the dishes, add dry yeast, sugar, salt, warm milk and warm water (if you use pressed yeast, dilute them in this warm water).
Knead the dough for 5-6 minutes. I always use the second or third of six speeds. The dough is a bit tight, so manual kneading is more acceptable here.
Add soft butter and knead the dough again for 5-6 minutes.
Add raisins (pre-fill with hot water for 10 minutes, drain the water, and dry the raisins with napkins). Knead the dough just a little so that the raisins are distributed throughout the volume.
We shift the kneaded dough into dishes coated with vegetable oil, cover and put in a warm place to rise. It will take about an hour.
The weight of raw dough is 625 grams. Divide it into 4 equal parts. Round the dough pieces, cover and leave for 10 minutes to relax the gluten.
We form buns. We roll each piece into an oval cake, twist it into a roll.
Fold in the prepared form (either grease with butter or margarine, or cover with high-quality baking paper). Any form with high sides is suitable, this is if you want tall buns. You can use a standard baking sheet, the buns will keep their shape, that is, they will not blur, but they will not be so high.
Cover with buns and again for proofing for 50-60 minutes.
Lubricate the top of the rolls with a tattered egg yolk, with a tiny pinch of salt and a teaspoon of water. Each roll is divided into two parts (you can make an incision with a pair of scissors, or with a knife).
In the gaps and cuts, put a small piece of butter. Sprinkle with sugar on top.
Put in a preheated oven. An oven in the range of t 170-180 degrees - 25-30 minutes.
We take it out of the oven, let it cool slightly, then remove it from the mold and on the side (since the buns are very high and soft) let them cool to the very end.
The taste of the rolls I would say neutral - moderately sweet, moderately rich. For connoisseurs of soft, fluffy dough, therefore, the buns are more under jam, under butter for tea or coffee.

Good luck baking you!

Text translation using Google translator, errors in text translation are possible! Sorry!

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