Sunday, 10 May 2009

Baking Adventures: Raisin Buns

I mention in my blog info that a recipe for raisin buns was my first foray into experimenting with recipes.

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
You also need for the glaze:
  • 1 egg yolk
  • 1 tablespoon milk

  1. Dissolve the yeast in the warm milk with the pinch of sugar and the melted butter.
  2. Briefly mix together flour, salt, sugar and eggs, then add the yeast mix.
  3. knead thoroughly for at least 10 minutes.
  4. Add the raisins and lemon zest, then leave to rise in warm place for an hour or so until doubled in size.
  5. Preheat the oven to 160°C(fan assisted oven).
  6. Knock back the dough and shape into buns or braid into a loaf and leave to rise again until doubled.
  7. Mix the egg yolk with the milk and brush the dough with the glaze before baking.
  8. Bake in the middle of the oven for 20-35 minutes depending on size. Loaf may take longer.
  9. 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.