Raisins and pecan nut buns

Raisins and pecan nut buns
Makes: 8 buns
Prep time:
Cook time:
Total time:
  • 300 gr water
  • 10 gr dried yeast
  • 20 gr soft butter
  • 10 gr white sugar
  • 100 gr wholemeal flour
  • 300 gr white bread flour
  • 10 gr salt
  • 70 gr raisins
  • 70 gr pecan nuts
  • 1 egg
  1. Pour the lukewarm water in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, wholemeal flour and the salt. Knead the dough until elastic and smooth.
  3. 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.
  4. Soak the raisins for 10 min in hot water and drain. Knead the raisins and chopped pecan nuts into the dough.
  5. Divide the dough in 8 portions. Shape them in to a bun and place them on a tray lined with baking paper.
  6. Let the buns prove, in a draft free spot and covered with cling film, until doubled again in size, about an hour.
  7. Preheat the oven to 180˚C.
  8. Brush the buns with the egg and bake the bread for 25 min or until golden and done.
  9. Allow to cool on a wire rack before serving.
Stuff to know
The water is at the right temperature when it is not hot nor cold to the touch.
To test to see if the buns are done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Top the bread with seeds of your liking like sesame seeds, oats or poppy seeds after the egg wash.
Make 1 large loaf rather than individual buns.