This really is a recipe for beginners, step by step and no worries about kneading. A good recipe for people to get started using yeast. I'm going to make this today, thanks for sharing.

Really delicious. I just made it and it is as fluffy and good as seen in your video. I tried many of your recipes and I love them ❤. Each of them are a guaranteed success and very easy to make. Thank you so much for posting these recipes.🙏 Your videos made my desire for baking grow.😊

Made them tonight. Awesome recipe, Thank you.

I like the softness and the yummiest. Thanks so much.

I love the creamiest and the softness. Good job.

I love raisins! Very soft buns!Thank you so much for this recipe❤

Fantastic! Will start baking! Thanks. 🍞🍞❤🎉👍

Omg..... Thank you for this wonderful recipe! My whole family love it! One of the best raisin bun recipe.

Lovely! I will definitely try this for my family. They look quite yummy!

Awesome recipe. Thanks for sharing

Wow! That's easy!

Always love your video and recipe

I always follow you bread recipe and its always turns good. Very simple and easy to make. Thanks to you.

Delicious looking 😋

Looks yummy

I will definitely try this recipe 😋 Thank you for all the recipes, darling ❤

Волшебные руки делают волшебное тесто! Браво! ❤Magic hands make magic dough! Bravo!❤👍👍

Yummy 😋 😋 😋 thanks for sharing ❤❤

Love raisin bread! Going to try this plant-based as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs. Thanks so much for sharing

Wow....yummy❤

I tried one of your recipes the buns came out so yummy can’t for this one 😋🔥

Yummy!

Just made it and it turns fabilous. Thanks for the recepie. I'm a big fan. Say hi from Indonesia❤

Wow! So nice.👌👌👌

Greetings from Redondo Beach CA 🇺🇸. You’ve read my mind as I was thinking to try baking cinnamon raisins bread. Your method of baking has always been effective to me. As you know, baking has always been challenging to me. I will use this video while I bake. Cheers 🥂 and Mabuhay 🇵🇭

@SavorEasy

4 ай бұрын

Thank you! Happy baking :)

Perfect👍👍👍👌👌👌🌷🌷

I will try this tomorow

Terima kasih untuk resep rotinya, saya akan mencoba membuatnya

I was waiting for you to add cinnamon and sugar. Another recipe for me to try out.

I was looking for a quick and easy monkey bread recipe, but searched for your channel FIRST. SO glad I did! 😍 I've been baking bread for a while, but I make mostly dinner rolls, sandwich breads, that kind of thing. Yeasted sweet breads are not as familiar to me, except for the occasional cinny roll. 😊 I'm SO glad to have made the acquaintance of this recipe. It was fun to feel familiar w/ the dough, enough so that I could adapt it for my eggless diet, and my son's dairy intolerance. Then there was my grands' textural & visual issues, so I had to nix the raisins. In the end I completely changed your recipe! 🥺 I'm so sorry about that! But it's sort of a compliment as well, you know? Meaning it's basically so versatile that I was able to sub the egg w/ 50g of yogurt as you suggested, but I also covered the powdered milk by subbing it w/ heavy cream, bcs my yogurt was non-fat. Two birds, 1 stone. So the flavor profile of the bread was my last hurdle, & what I ended up doing was adding 1/4 tsp cinny, 1/8 tsp e/ of nutmeg & allspice, + 1/4 tsp real almond extract, + full tsp fresh orange zest but no orange juice. Just bcs the day today was so dry, & bcs I added extra liquid (hvy cream), I added 10g extra of AP flour as I was folding the dough after the 1st rise. I wld usually use my 6qt mixer, which lives on my kitchen table, but I've been pretty ill lately so I've not baked in a long while, so it's been out away. I just kept this dough in its mixing bowl and folded it while sitting at my kitchen table watching your recipe! 😂 It took only 6 minutes to reach & pass the windowpane test. And even in the Arctic blast of this WI Winter, this recipe has been done in just 4 hrs! I'm AMAZED. I didn't think my grands wld be getting to eat some good baked, sweet, yeasted rolls today b4 they had to go back to their lazy momma. Apparently, if she does bake, it's during the night so she doesn't have to share what she makes w/her kids. 😡 I take e/ chance to let them see that not e/ mother is like that. Thank you, Sweetheart, for sharing your beautiful recipes w/ the world. You make this Nana very happy, & 3 grandkids that'll have delicious cinny buttery rolls for dessert tonight! ❤

Perfect buns 👌😍thanks for your efforts, stay safe and healthy 🎉😅

You simply are wonderful. Have tried and loved many of your recipies. Can you give one for brioche bread

Thank you for this wonderful recipe weng very kind on painful hands with no kneading I’m going to make some very soon 👌Amanda xx💞

@SavorEasy

4 ай бұрын

Wonderful

No knead fantastic. You can wager i will be making this tomorrow when i bake.

You must buy the ingredients fresh that day. So simplistic...and look so yummy! Hello darlings! I love this entry. You must be a sweetie in the real world!! The best baker to date. I enjoy every tutorial you do. ❤️ A huge hello from 🇨🇦🇨🇦

@SavorEasy

4 ай бұрын

Thank you so much 🤗

❤❤

❤❤❤

Thanks for the recipe. How much time should I proof it just before baking.

Hi thanks as always for sharing such delicious recipes . Do you have any bread recipes that are for ppl like myself who are health conscious due to their lifestyle thanks and if you have a link can I have it please . God bless

❤❤❤🥰

Люкс

I have some question:why do we need to add powder milk? We added milk.

@surihakim9976

4 ай бұрын

For flavour i think.

Superb.. could you please help me with oven settings... Do I need to turn on both upper and lower coils? Or lower coil only?

@jelenaperfiljeva4998

5 ай бұрын

I'm not the author but I have an electric oven and "bake" button turns on both lower and upper heat elements.

Dear, could you please make panettone?

Can I use another type the flower gluten free?

Thanks so much for sharing! I made this yesterday. I think this is a great recipe for the beginners and even if someone doesn't get the same exact result (we all know that yeast dough can be finicky and YMMV a lot :) ), I think just made as written it will be at least good enough to encourage baking more. I made some minor changes and have some questions that maybe you could help answering. 1. I omitted dry milk. It is not always available at the local stores and tends to be sold in large packs, is expensive and then expires before you get a chance to use it. Usually the advice is to substitute some liquid with milk but here all liquid already is milk. I'm wondering what does milk powder contribute here and what effect it has on the result? What would be a good substitution? 2. What is the purpose of mixing additional tbsp of butter later on? I used 1 tbsp. of oil because I already washed the dishes and didn't want to bother melting a spoon of butter. But I'm not clear on what exactly this step accomplishes. 3. Is there a reason for 10 minute bench rest? I felt like just placing the rolls in the pan and waiting more would produce the same result. Some additional notes. 1. I did all ingredients by weight and added 80 g raisins because I like them. I think doubling raisins (120 g) is the way to go actually, otherwise you won't get a raisin in every bite. This is matter of taste though. 2. In the US, it's very common to add cinnamon with raising. I added a teaspoon of vanilla extract and thought it added very nice taste. It was good without cinnamon but I think if anyone would like to go for that flavor, it would work well too. 3. I used approximately half bread and all-purpose flour because that's what I had. I felt this can be made with cheaper all-purpose flour with no discernible difference in quality. 4. Not sure if my changes contributed to it, but at the dividing and shaping step, my dough did not appear as smooth as in the video. It was not difficult to shape but just had a more "shaggy" appearance. Also, baking took way more time, I baked for 25 minute and it was still very pale. I increased temperature to 350 F (which is typical for this type of bread) and baked 10 more minutes. It did brown but the "valleys" between the rolls were still more pale than in the video. It wasn't as stretchy as in the video but overall was a very nice loaf, quick and simple to make. Thanks again and have a wonderful day!

@Bananacake4680

5 ай бұрын

As we can see this recipe was written by a professional baker and it is absolutely a master piece. All we are going to do is to follow the recipe and enjoy the wonderful bread.

@catherineyewyinleng825

5 ай бұрын

I always follow your bakes . And will try this no knead raisin bread cause I am ver poor in kneading. Tks. Also for the bible verse I always save them it's very encouraging and reminders of God's goodness and greatness. Tks.

@iluminameluna

4 ай бұрын

I can't really take in each of your points bcs I'm on a phone, but may I suggest that if you truly want to know more about baking bread, there are many different tutorials in different styles of teaching? I'm pretty sure you'll eventually find one that suits you, and maybe even encourages you to take a local bread baking class! Believe it or not, local community colleges in the US give short adult classes w/ convenient hours. They're a great way to get close & personal w/ dough so you get to understand what kinds of flours exist, how they act in the kind of micro-weather you reside, how dough actually feels in the hand, and all sorts of other wonderful things you can't really learn from the Internet or books. As for this particular recipe, some more experienced bakers would have known how to change some of what they couldn't find locally but what I can tell you briefly: The powdered milk adds fat & protein to bread w/out adding liquid. If you learn about property baking bread, you learn about baker's percentages. That's a way of creating, or ascertaining, how a bread is made, w/out having to rely on just quantities. Essentially, if you take flour as being 100% of the weight of a recipe, then you add x% of water/liquid, x% yeast, x% salt; and that's your basic bread recipe. I could go on forever. I took classes overseas bcs I was having major issues w/ the flours there. Eye opener. But I loved meeting locals, made awesome local breads in ways I'd never known you could. ❤

Instead of yoghurt, could I add 1/4 c molasses, tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves? This is the traditional raisin brad my grandma made, it’s a little bit heavier but the taste and smell are beyond fabulous!!!! Should I attempt that to alter this recipie slightly or would it ruin it?

@maxineb9598

5 ай бұрын

I dont think the yoghurt is there for the same reason you want to add your ingredients. Yoghurt is a fat which none of your things are.

Any replacement for butter?

Can I make this an overnight dough and bake it the following day?

@maxineb9598

5 ай бұрын

I havd found most dough recipes can be left in the fridge overnight for their 2nd proof. They just need to be bought back to room temperature before baking

Can Powder Milk be replaced

@jelenaperfiljeva4998

5 ай бұрын

It's a good question that I also posted for the author but I made this and just skipped powder milk, it came out fine.

Hello! I don't have powdered milk, what is the substitute and how much should I add? :)

@SavorEasy

2 ай бұрын

hi dear, you can skip powdered milk😊

ДОБРОЕ УТРО! Я НЕ НАШЛА РЕЦЕПТ НА РУССКОМ ЯЗЫКЕ

Any replacement of egg..

@SavorEasy

5 ай бұрын

Hi dear, 1/4 cup yogurt instead of egg :)

Is the milk warm

@jelenaperfiljeva4998

5 ай бұрын

Not the author but I made this and I did warm up the milk. I use instant yeast and it works best with warm liquid, 110-130 F temperature. I warmed up the milk for 30 seconds in the microwave, so that it's just pleasantly warm (not hot) to the touch. Hope this helps.

@garybeshears5632

5 ай бұрын

@@jelenaperfiljeva4998 thank you 😊 from Barbara

What size pan please

@jelenaperfiljeva4998

5 ай бұрын

Not the author but I used US standard "loaf pan": 9х5", about 23х13 cm

Please help! My bread turned out doughy. The dough was flat so I added some flour and did not make any difference. What did I do wrong?

@mmacka4609

Ай бұрын

Did you add yeast if you didn’t add yeast you bread will be very flat. I make this all the time it’s very nice and easy to make. Follow this video you can slso put hazelnut spread it’s delicious.

For those asking for the recipe in Russian, see below. РЕЦЕПТ НА РУССКОМ ЯЗЫКЕ. Thank you for sharing! 2 ч.л. сухих дрожжей (6g) 1 ст. молока (250ml) 1 яйцо 1/4 ст. сахара (50g) 3 ст.л. сухого молока (30g) 1/4 ст. (60ml) растопленного масла (не солёного) + 1 ст.л. масла отдельно 3 ст. муки (375g) 1 ч.л. соли (4g) 1/2 ст. изюма (60g) 1. В большой миске, смешать дрожжи и молоко. (От меня: в оригинале это не написано, но если вы используете т.н. "быстрые дрожжи" = instant yeast, то их просто добавляют с мукой. Также нигде не указана температура. Я подогревала молоко из холодильника 30 секунд в микроволновке. По совету одного пекаря, я вообще перестала покупать active dry yeast и маятся этой фигней с растворением дрожжей и ожиданием. Instant работает отлично.) Добавить яйцо, сахар, сухое молоко и 1/4 ст. масла. Хорошо перемешать. 2. Добавить муку и соль. (И быстрые дрожжи, если не добавили на предыдущем шаге). Хорошо мешать около 2 минут. 3. Добавить изюм и мешать около 2 минут. 4. Накрыть и оставить на 45 минут. 5. Перемешать, затем добавить дополнительную столовую ложку масла и хорошо перемешать. 6. Накрыть и оставить на 30 минут. 7. Выложить на посыпанную мукой поверхность. 8. Разделить на 8 или 16 частей. 9. Каждую часть скатать в шар. Оставить "отдыхать" на доске на 10 минут. (Не понятно зачем, если честно. Я бы просто положила в форму сразу.) 10. Опять скатать и положить в форму, проложив дно пергаментом. (Размер формы не указан, я использовала американскую стандартную 9х5" = 23х13 см.) 11. Накрыть и оставить на 25 минут. 12. Разогреть духовку до 170°C/340°F. 13. Выпекать 22-25 минут или пока не покоричневеет как в видео. (У меня это заняло 35 минут.) Успехов!

ПОЖАЛУЙСТА 🙏🙏🙏🙏🙏ПИШИТЕ РЕЦЕПТ НА РУССКОМ ЯЗЫКЕ!

@maxineb9598

5 ай бұрын

If I find a recipe which doesnt have English subtitles ( and there are a very lot of them), I just cut and paste into Translate Google.

@jelenaperfiljeva4998

5 ай бұрын

Я перевела рецепт в отдельном комментарии, смотрите выше пожалуйста.

I love the creamiest and the softness. Good job.

I love the creamiest and the softness. Good job.