Raisin Buns

Raisin Buns
This raisin buns recipe is so fluffy, delicious and easy to follow (perfect for beginner bakers). Made with yeast, milk, flour, raisins, egg and sugar. Perfect for breakfast, brunch, afternoon tea or as a snack.
A homemade, delicious recipe for raisin buns with a mixer or without a mixer to make the most perfect snack. Everybody will love it at home, but certainly the younger ones. Delicious snacks, a convenient solution for our breakfast, but also for all hours. It is ideal to fill them with any filling we like, such as dulce, jam, butter & jam, sweet spoon even with a thin slice of cheese.
work: 30′ time: 1h:30′ easy:

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Raisin Buns Raisin Buns

Announcement New Book Release

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Excerpt from the introduction:
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Ingredients (~14 rolls)

  • 400g (14.1oz) flour for all purpose
  • 1 sachet (7g-0.25oz) dry yeast
  • 1+1 egg whipped
  • 4 tbsp sugar
  • 4 tbsp olive oil or vegetable oil
  • 2 tbsp butter softened
  • 200ml (8.5 floz) tepid milk
  • 70g (2.5oz) raisins
  • grated almond
In a large bowl or in the blender bin, pour half the flour sifted, 1 egg, yeast, sugar and the butter soaked in olive oil.
We knead or beat them well to unite. gradually add the milk and the remaining flour. You may need to add a little more flour because this dough is quite sticky.
Lightly flour your hands and form into ball. Put it in an oiled bowl. Cover it and let it rise for 30'-1h until it doubles.
Pour the dough and add the raisins. Knead by folding to integrate.
We divide the dough into 12-14 balls. We place them, at a distance, on non-stick paper in the oven baking pan. Brush their surface with egg wash and sprinkle them with a little bit of almond, finely grated.
Top up with another baking pan so that it does not touch the buns and let them rise again for 30′.
Bake in a preheated air oven at 180℃ (350℉, Gas Mark:4) for 18'-20' until light brown. Not more because they will become hard.
Remove them from the baking pan immediately after they are baked and place them on a wire rack to cool. We enjoy them neatly or with a filling of our desire.
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The raisin-breads have little sugar, and are almost non-sweet. If we want to add some sugar to the kneading or even combine them with jam of our choice for our Breakfast.
For extra flavor we can flavor the dough with a little cinnamon, cardamom, ginger, cloves or nutmeg.

Author Zambia G. Sifaki