Soft Raisin Buns Recipe
I love buns with raisins, but I'm not a fan of burnt raisins. They get burnt if sticking out of the bun. Thus, I ensure they're tucked inside. It requires care but is doable.
Ingredients
- 25 g yeast
- 4 tsp. sugar
- 4 tbsp. lukewarm water 37°C
- 2 dl milk plus some for brushing
- 4 tbsp. olive oil
- ½ tsp. salt
- 1-2 dl raisins as desired
- 400 g wheat flour
Instructions
- Dissolve yeast and sugar in lukewarm water.
- Add milk and olive oil.
- Mix salt and raisins with 350 g of the flour, then knead into the dough.
- Knead until the dough is uniform – slightly moist but not too wet. Add more flour if necessary.
- Let the dough rise in a warm place, covered, for 20 minutes.
- Divide the dough into 10 equal pieces.
- Form each piece into a bun, ensuring raisins stay inside.
- Place on a baking tray lined with parchment paper.
- Let them rise in a warm place, covered, for 1 hour.
- Preheat oven to 220°C (fan-forced).
- Brush the buns with some water and bake for 12 minutes until golden brown and baked through.
Notes
Tip 1: The dough should be more on the wet side. You can always add more flour later.
Tip 2: To avoid the dough sticking to covers during rising, invert a tray over the buns.
Tip 3: This recipe can also be made without raisins. Alternatively, use apples, cranberries, candied peel, dates, or a mix.
Tip 4: Optionally, brush buns with beaten egg for a glossy look.