Creamy caramel muffins with candied fruits and raisins

If desired, ready-made cupcakes can simply be sprinkled with powdered sugar or decorated with icing and confectionery sprinkles.

Ingredients

• For steam:
• Cream 10-20% - 125 ml
• Flour - 90 g
• Pressed yeast - 15 g
• or dry yeast - 5-6 g
• Sugar - 0.5 tbsp. spoons
• For test:
• Butter - 75 g
• Small eggs (room temperature) - 3 pcs.
• Sugar - 100 g
• Flour - 400 g
• Raisins - 60 g
• Candied fruits - 60 g
• Vanilla sugar - 1 tbsp. the spoon
• Salt - 1 pinch
• For caramel:
• Cream 20% - 75 ml
• Sugar - 50 g
• Butter - 15 g
• For topping cupcakes:
• Powdered sugar - 3 tbsp. spoons

Directions

1. Prepare all ingredients.
2. Rinse the raisins well beforehand and, if they are dry, pour hot water over them and leave for 10 minutes. Then drain the water, and discard the raisins on a towel to get rid of excess moisture.
3. The dough and dough will take a total of 490 g of flour (these are 4 incomplete glasses with a capacity of 200 ml) - sift it through a fine sieve. 2 tbsp. spoon flour in a saucer for rolling raisins.
4. Start with the dough: heat the cream to 40 degrees and combine with yeast and sugar. Stir to dissolve sugar and yeast.
5. Pour in the flour.
6. Stir so that there are no lumps.
7. Cover the dough with cling film and send to a warm place for 30-40 minutes.
8. In the meantime, prepare the caramel: pour sugar into a deep thick-walled saucepan and send over moderate heat.
9. Heat until the sugar is completely melted, until an amber color.
10. When a melted layer appeared from below, I began to stir the sugar a little with a wooden spatula so that it warmed up evenly and dissolved. Make a small fire so that the caramel does not burn.
11. Boil the cream separately. Pour the cream into the caramel in a thin stream. Be prepared for the mixture to bubble up as you add the cream. Stir. Caramel will first come in lumps.
12. Stirring constantly, heat it over moderate heat until the caramel dissolves.
13. Remove caramel from heat.
14. Add butter. Stir until the oil is completely dissolved and evenly distributed.
15. Cool caramel to room temperature.
16. In the meantime, the dough has grown well in volume.
17. Add the eggs to the cooled caramel. Stir with a whisk until smooth.
18. Pour in the steam. Stir with a spatula.
19. Add sugar, salt and vanilla sugar. Stir.
20. Add the sifted flour in batches.
21. Stir with a spoon until smooth. The mass becomes sticky.
22. For kneading, you can take a kitchen machine or a mixer with a hook attachment, or you can spend a little more time and knead the dough with your hands. I placed the dough in the bowl of the bread maker, added soft butter and ran the "dough" program for 20 minutes.
23. The dough should become smooth, uniform, soft and slightly sticky to the hands and the walls of the dish.
24. For proofing, place the dough in a large container and leave it in a warm place for 2 hours (I have a multicooker with the “yogurt” program on, maintaining a temperature of 38 ° C).
25. After the specified time, the dough has increased significantly.
26. Bread raisins in flour and add to the dough together with candied fruits. Knead the dough well again (I do this in a bread machine with the "dough" program turned on - the kneading takes 20 minutes).
27. Molds are iron and ceramic. Lubricate them with vegetable oil (can be butter).
28. Divide the batter among the molds, filling them about 1/3 full.
29. Send the blanks to a warm place for 30-40 minutes.
30. By the end of this time, preheat the oven to 170-180°C.
31. Cupcakes have increased in size - send them to a hot oven and bake at a temperature of 170-180 degrees for 30-50 minutes (the time depends on the size of the cupcake and the power of your technique, small cupcakes will cook faster).
32. Creamy caramel muffins with candied fruits and raisins are ready.
33. Sprinkle them with powdered sugar.