Raisin buns

I still have a lot of bread recipes in my head, ^^.

It's not easy for me to turn to other things (so you can be sure that there will be more and more bread recipes for months, haha)

Today's recipe is raisin bun, that's delicious and cute, esp. if you love the rum raisin fragrance. 

But if you don't want to use rum, you don't have to worry as you can use water to moisten the raisin too. 

You can use up to 20 g of rum if you love the fragrance of it as 15 g of the rum will give you a hint of the rum.

I shape the bun into a knot so the texture of the bread will be a bit chewy and it will rise beautifully while baking. You can just shape the dough into a ball and put it into the pan, the buns will be a mushroom shape and a bit softer, choose the texture and the shape that you like!

As the baking temperature is high the bread will turn brown quickly, turning the pan after baking halfway is recommended.  

Raisin buns

Makes 6 

Rum soaked raisins

80 g ..................... Raisins
15 g ..................... Rum*

Bread dough

200 g ................... Bread flour

25 g ..................... Granulated sugar

2.4 g .................... Instant yeast

3 g ....................... Salt

120 g ................... Milk

30 g ..................... Egg

25 g ..................... Unsalted butter

Topping

.............................. Beaten egg

.............................. Waffle sugar

*You can use up to 20 g of rum if you want.

For a non-alcoholic version, put the raisins into a bowl with 15 g of water, cover, and microwave at 600 w for 20 seconds before using.

Put the raisins into a bowl, pour the rum into the bowl, cover, and let the raisins marinate for 12 hours.

Put the flour, sugar, and yeast into a bowl and whisk to combine. Put the salt into the bowl and whisk again.

Pour the milk and egg into the bowl.

Mix to combine.

Remove from the bowl.

Knead for 7-8 minutes.

Or until smooth.

Put the unsalted butter into the dough.

Knead for 5-6 minutes or until smooth.

Mix in the raisins and knead until fully combined.

Roll the dough into a ball.

Put the dough into a bowl, cover it, and let it rise for 60 minutes.

Fold to release gas.

Cover it and let it rise for 30 minutes more.

Brush 6 Muffin pans (6.3x3.2 cm. per pan) with unsalted butter.

Cut the dough into 6 equal pieces.

Roll each piece into a ball.

Cover and rest it for 20 minutes.

Fold the dough toward the center.

Fold the dough toward the center again.

Stretch the dough to 27 cm. long.

Tie a knot in the center.

Press the end of the dough together.

Put the dough into the prepared pans. Cover and let it rise for 40 minutes.

Preheat the oven to 210-220℃.

Brush the top with a beaten egg.

Sprinkle the waffle sugar over the top (press lightly to stick it to the dough).

Bake in the preheated oven at 210-220℃ for 11 minutes.

Remove from the pans and let the buns cool completely on a wire rack.

Raisin buns