How to properly add raisins and dried fruits to baking

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Fresh fruit is not always at hand and adding them to baking is not as convenient as raisins and dried fruits. Cupcakes and raisin buns are legendary, this is the perfect combination. But not every housewife can cook them.

More precisely, you can cook them. But how to do it so as not to get an “empty” cupcake, because very often all the raisins settle to the bottom. It turns out that there are rules that allow you to get perfect baking. The point is that raisins and other dried fruits need to be prepared in a special way for baking. We will tell you how to do it.

• For starters, any dried fruits, regardless of how you collect them to use, it must be soaked in boiling water. Firstly, this way you will save yourself from poisoning, bacteria will die in the boiling water, dirt and dust will be washed away, if you bought dried fruit at the market, without packaging.
• Secondly, the raisins will swell in this way and become lighter, and therefore, it is less likely that it will settle to the bottom.
• After such a bath, the dried fruit should be placed on a paper towel to remove excess liquid, this is also a mandatory point of preparation.
• And finally, the secret ingredient is flour! Take ordinary flour, pour it into a saucer and put raisins or other dried fruits there so that they completely cover it. So the raisins will simply stick to the dough and stay in place,

Here are all the tricks of perfect cupcakes, rolls and strips with dried fruit.