A simple recipe with amazing taste. The main advantage of French buns is consistency.
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You will need
- - yeast puff pastry - 0.5 kg;
- - raisins - 200 g;
- - cognac or liquor - 100 ml;
- - milk - 0.5 l;
- - granulated sugar - 100 g;
- - vanilla sugar - 0.5 tsp;
- - chicken egg - 2 pcs.;
- - premium wheat flour - 1.5 tbsp
Instruction manual
1
Prepare the finished yeast dough in advance, remove it from the freezer of the refrigerator. In 60-90 minutes it thaws. Or leave the dough overnight in the refrigerator at a temperature of +4 degrees, it will also be ready to work.
2
Prepare raisins in advance. Rinse it well in several waters, put it in a convenient container and fill it with cognac or liquor. Soaking raisins in cognac, leave it overnight.
3
Make a custard at the right time. To do this, put milk with vanilla sugar on a medium heat. While the milk is heating, wash the eggs, beat them in a deep bowl, beat with sugar. Add flour at the end of the action. Remove the boiling milk from the heat and start pouring in a very thin stream into the egg mixture. Initially pour 1/3 of all the milk, while actively whisk the composition. Next, pour the resulting mixture into hot milk and put on heat. Boil the cream over low heat for 5-7 minutes, stirring constantly. Remove the pan with cream, cool.
4
Roll out the dough on a desktop sprinkled with flour. Smear the cream with a spoon. Dense the cream with raisins. Roll the dough with the filling into a roll. Cut 2 cm rings from the blank. Work only with a sharp knife. Moisten the ends of the little rings with water and put them on the bottom of the rolls.
5
Cover the baking sheet with parchment paper, put the buns on it. Lubricate the products with yolk, leave to proof for 20 minutes.
6
In an oven heated to 180 degrees, bake French buns for 20-25 minutes. Grease hot buns with sugar syrup, for shine. For syrup, mix sugar and water in equal proportions and boil. Ready French rolls serve for breakfast.