Chifle Dulci Extra Pufoase cu Stafide/Chifle cu Lapte si Scortisoara/Fluffy Raisin Buns

Описание: This raisin bread rolls, they are super fluffy, soft, tender, chewy and easy to make.They are perfect for breakfast or for kids lunch box snack.
Aceste chifle super pufoase aromate cu scortisoara si portocala, sunt perfecte pentru micul dejun ori pentru pachetelul copiilor la scoala.
INGREDIENTS :
*all ingredients must be room temperature
-350g bread flour, high protein
-170g lukewarm milk
-40g caster sugar
-1 egg 50g
-50g butter unsalted, room temperature, 80%
-7g active dry yeast
-70g raisin
-5g (1tsp) cinnamon
-1g cloves (1/4tsp)
-3g salt
juice and zest from one orange
-unsalted, melted butter for brushing after baking + 1tsp honey (honey is optional)
-vegetable oil for greased (sunflower oil or corn oil)
-egg yolk + 1tbsp water

INGREDIENTE :
toate ingredientele trebuie să fie la temperatura camerei
-350g faină bogată în proteine
-170 de lapte călduț
-40g zahăr
-1 ou 50g
-50 g unt nesărat, la temperatura camerei, 80%
-7g drojdie uscată
-70g stafide
-5g (1linguriță) scorțișoară
-1 g cuișoare (1/4linguriță)
-3g sare
sucul și coaja de la o portocală
unt topit, nesarat pentru uns după coacere + linguriță miere (mierea este optional)
-ulei vegetal (ulei de floareasoarelui)
-gălbenuș de ou + 1 lingură apă pentru uns

ΣΥΣΤΑΤΙΚΑ:
όλα τα υλικά πρέπει να είναι σε θερμοκρασία δωματίου
-350g σκληρό αλεύρι
-170g χλιαρό γάλα
-40g ζάχαρη
-1 αυγό 50γρ
-50g βούτυρο ανάλατο, μαλακό, 80%
-7g ξηρή μαγιά
-70g σταφίδες
-5g (1 κουταλάκι) κανέλα
-1g γαρίφαλο (1/4 κουταλάκι)
-3g αλάτι
χυμό και ξύσμα από ένα πορτοκάλι
λιωμένο βούτυρο για μετά το ψήσιμο + 1 κουταλάκι μελι (το μέλι είναι προαιρετικό)
ηλιέλαιο η αραβοσιτέλαιο για λάδωμα
1 κρόκο αυγού + 1 κουταλιά της σούπας νερό
TIPS:
*I recommend using bread flour, because it contains more protein, more than all purpose flour (every flour package contains one table with nutrition information, please check the table)
*If using all purpose flour, the time of kneading will be longer and the dough will be more sticky because the all purpose flour needs less liquid (the final result may not be the same)
*In beginning, the dough should be sticky, so don't add any extra flour, it will get elastic at the end of the kneading. After kneading, if it is too sticky, you can add more flour a tsp a time, or if the dough is too tough, add more liquid.
*Don't use too much flour, otherwise the dough will become dense
*To make fluffy bread, the final dough SHOULD be elastic, smooth, shiny with little bublles on top. SHOULD stretch without tearing or breaking! Oil your hands with vegetable oil to avoid sticking during kneading
*Make sure your yeast is good quality and is not expired
*Dry Yeast and Fresh Yeast is "alive" - this yeasts needs to become active and we use sugar (sugar for yeast is "food"). Yeast cells release carbon dioxide bubbles, these bubbles make bread rise.This process is known as fermentation
*Instant Dry Yeast -this yeast doesn't need to be activated. Adding sugar to proofing liquid is not necessary.The dough will rise a little more slowly
*If using a stand mixer to knead the dough, knead using the dough hook attachment
*During shaping the balls, cover the dough with a damp cloth to prevent drying
*The room temperature is very important. Have a warm place for proofing bread dough, in winter the dough will take longer to rise. To create a warm enviroment place the bowl in oven (with the oven turned OFF), with oven light turned ON. The light will generate heat and help the dough to rise. If your oven doesn't have light, turn the oven on for 2-3 minutes 40°C, after turn OFF and put the bowl in. Before putting the bowl inside check the temperature of oven with your hand, make sure it's warm NOT hot! Please don't forget to switch off your oven , else you will cry :) , the dough will go in rubbish..
The liquid temperature is very important, should be 35°- 40° C, if you don't have thermometer, dip your finger in, it must feel warm but not hot; yeast dies in hot liqiud
*If you don't have non stick tray, use baking paper to avoid sticking
*Preheat the oven before baking
*Baking time may vary depending on your oven
*Once bread completely cools down, store in plastic bags, or wrap in foil and store at room temperature

Vă recomand să folosiți făină ptr pâine 11-12%
Temperatura lichidului este foarte importantă, ar trebui să fie de 35 ° -40 ° C, dacă nu aveți termometru, scufundați degetul, trebuie să se simtă cald, dar nu fierbinte; drojdia moare în lichid fierbinte
Coaceți în cuptorul bine preîncălzit
Timpul de coacere poate varia în funcție de cuptorul dvs.
#cinnamonraisinbuns #raisinbuns #chiflepufoase
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