Raisins buns
Ingredients
- 500 gr flour
- 20 gr dried yeast
- 25 gr white sugar
- 7 gr salt
- 25 gr butter
- 280 ml milk
- 1 egg
- 200 gr raisins
- ½ egg
Instructions
- Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
- Add white flour, egg and the salt. Knead the dough until elastic and smooth.
- Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
- Soak the raisins in warm water for 10 min and drain.
- Knead the drained raisins through the dough, adding extra flour if needed. Divide the dough in 10 portions.
- Shape them in to a bun and place them on a tray lined with baking paper.
- Let the buns prove, in a draft free spot and covered with cling film, until doubled again in size, about an hour.
- Preheat the oven to 180˚C.Brush the buns with the egg and bake them for 25 min or until golden and done.
- Allow to cool on a wire rack before serving.
Stuff to know
This quantity will yield 10 buns.
The milk is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Replace the raisins by dates.
Add chopped mixed peel for a different flavour.
The milk is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Replace the raisins by dates.
Add chopped mixed peel for a different flavour.
