Taking and combining two different recipes as the basis (one I liked the texture of the result, the other had the better tasting buns), I eventually arrived at what I consider the perfect raisin bun:
- 100ml warm milk
- 42g fresh yeast
- pinch of sugar
- 60g melted butter (unsalted)
- 500g plain or strong flour
- 1 level teaspoon salt
- 60g sugar
- 2 eggs
- 1 egg white
- 200g raisins
- zest of one lemon
- 1 egg yolk
- 1 tablespoon milk
- Dissolve the yeast in the warm milk with the pinch of sugar and the melted butter.
- Briefly mix together flour, salt, sugar and eggs, then add the yeast mix.
- knead thoroughly for at least 10 minutes.
- Add the raisins and lemon zest, then leave to rise in warm place for an hour or so until doubled in size.
- Preheat the oven to 160°C(fan assisted oven).
- Knock back the dough and shape into buns or braid into a loaf and leave to rise again until doubled.
- Mix the egg yolk with the milk and brush the dough with the glaze before baking.
- Bake in the middle of the oven for 20-35 minutes depending on size. Loaf may take longer.
- Cool on wire rack.
These freeze really well. Place in freezer bags when still a little warm, fasten tightly, and place in freezer when cool. Deforst in a low oven (around 100°C) or simply at room temperature.
