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Venetian sweet rolls (no egg)

Masses280 minutesº people260 calories
1/52/53/54/55/5 (56 votes)
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By Ascen Jimenez

Venetian-sweet-rolls-2

If this Sunday afternoon you do not plan to leave the house you can prepare, without too many complications, these Venetian sweet rolls.

You will make the dough in a few minutes and the shape does not have much mystery either. What is important is that you take it easy, for a few hours. Follow the recipe and respect the times as indicated, you will see how good they are. They seem to me like a cross between the Swiss and the milk bread… But you will tell me what you think.

And they are without egg! Without a doubt, good news for those of you who have children, grandchildren or nephews with an allergy to this ingredient.

Venetian sweet rolls (no egg)

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If you follow this recipe for sweet rolls you can taste at home some delicious rolls with raisins made without eggs. You can fill them with jam.

  • Ascen Jimenez
  • Recipe type: masses
  • Calories: 260
  • Rations: º
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 100 g of seedless raisins
  • 250 g warm water
  • 100 g of sugar
  • 25 g baker's yeast
  • 500 g of bread flour
  • 100 g butter or margarine (soft, at room temperature)
  • 1 pinch of salt

Preparation

  1. We soak the raisins.

  2. We pour the water into the glass, add 10 g of sugar and also the yeast. We program 20 seconds, speed 2.

  3. Add the flour, the rest of the sugar (90 g) and knead: 2 minutes, glass closed, spike speed.

  4. We add the butter to the dough, also the salt and knead by programming 2 minutes, glass closed, spike speed.

  5. We take out the dough and put it in a container with high edges. We cover the container with plastic wrap and let it rise for 2 hours. After that time the dough will have doubled in volume.

  6. We drain the raisins and dry them a little with absorbent paper. We knead the dough with our hands (we remove the air) and incorporate the raisins, kneading a little more until they are integrated.

  7. We form rolls of 40 g each. It is a sticky dough but not too difficult to work with. We line two baking trays with baking paper and we place the buns on them. We let them rise (I had them another two hours).

  8. We preheat the oven to 190º and, once hot, we put one of the trays. In 14 or 15 minutes we will have the first batch ready (stay tuned and take them out when they are golden brown). We take out that tray and bake the other one.

Notes

Those with a sweet tooth can have them filled with cream or jam.

Venetian-sweet-rolls-1

Equivalences with TM21

Thermomix equivalences

More information - Soy milk bread

Fountain - Dal forno alla tavola


Discover other recipes of: Egg intolerant, Dough and Bread, Recipes for Kids

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  1.   PAULA said
    ago 10 years

    HELLO YESTERDAY I MADE THE BAGS AND STABAN VERY GOOD, BUT THE DOUGH GETTED A LOT AND TO MAKE THE BALLS I SAW ME BLACK .... YOU TB !! THANKS

    Reply to PAULA
    1.    Ascen Jimenez said
      ago 10 years

      Hello Paula,
      It is a bit sticky but not too difficult to work with, of course, with patience. I will put your comment in the entry so that other readers are not surprised when it comes to giving them forms. I'm glad you have liked them.
      Kisses, ascen

      Reply to Ascen Jiménez
  2.   Rachel said
    ago 8 years

    Hi, I would like to know if you can make the buns without the raisins? thanks in advance for the information

    Reply to raquel