These cute little buns are pretty popular at my house now. All because of one little guy that fell in love with them and keeps asking for more. He says “Monika, may I have a raisin bun?” And he looks at me with those big brown eyes. How could I say no to that? So I produce some raisins buns from time to time and freeze them. This way I am covered. At least most of the times.
I usually add about 1 cup of raisins, but the quantity really depends on your taste. They still will grow and have their nice buttery aroma. Just don’t be in a hurry when you’re making them 🙂 As I mentioned they are very easy to freeze. Then when you need one, just put it in a microwave for ~20s on high and voila! There it is. The perfect breakfast or everytimeoftheday bun.
This recipe was adapted from Moje Wypieki.
- 5tbsp butter
- 1 cup + 1 tbsp milk
- 3 1/4 tsp yeast
- 1/4 tsp salt
- 5tbsp sugar
- 3 1/4 cups all purpose flour
- 1 cup raisins
- 1 egg + 1tbs milk, slightly beaten with fork
- Melt the butter, add milk and heat up the mixture to 98.6°F.
- Add yeast, mix and set aside for ~5minutes.
- Add sugar, flour, raisins and salt. Knead by hand or using mixer for about 10 minutes, until the dough is shiny, elastic and not sticky.
- Place the dough in a bowl, cover with clean cloth and let it rest until the volume doubles, 1.5-2hrs.
- After that time knead for additional ~3-4 minutes.
- Line baking sheets with parchment paper.
- Start forming the buns: form balls about 2.5oz each and place them 1 inch apart on prepared baking sheet.
- Once all buns are formed, cover them with clean cloth and let rest for ~30-40minutes. They will increase slightly in volume.
- Preheat the oven to 430°F.
- After that time, using pastry brush, cover the buns with egg/milk mixture. Then place baking sheet with buns in the oven and bake for 10 to 15 minutes – until they’re golden brown.
Yield: ~13 buns
Nutritional Info (1 bun): Cal 231, Prot 5g, Carb 42g, Fat 5g, Fiber 1.3g