Sunday, April 25, 2021

Raisin Bun

These raisin buns are soft and fluffy. It has become our favourite homemade buns since I made the buns for Easter Day. I used back the same recipe since it is so good and not that difficult to make. Hubby requested and as many of my friends knows that his wish is my command . Deep down I am happy as I know I will have fun making them. We had them for our tea time with home brewed coffee. Seriously, the aroma of freshly baked buns and brewed coffee is truly intoxicating. 
the aroma of freshly baked buns
is truly intoxicating

Proof buns are ready for the oven
one load of the recipe can make 10 pieces of buns
by looking at the dough, you will
know whether the bun will soft and fluffy
the dough has risen double after an hour
the dough is slightly sticky but 
do not add extra flour
the bread flour I used is the Japanese
High Protein Pan Syokuinin, my favourite bread flour for now

Raisins Bun
300gm high protein flour
100 gm raisins
1 egg
1 tsp salt
5gm instant yeast
150 ml warm milk
40 gm castor sugar
30gm unsalted butter ( room temp)

In a bowl ,mix ingredients (B) together and leave in bowl for 5 mins till frothy.
Place ingredients A in a mixing bowl. Add in milk mixture to (A) and using a electric mixer with a dough hook, mix till all the ingredients are incorporated and become a soft dough. Add in butter and continue to knead till butter is incorporated into the dough.  Take out dough and gently knead again till dough becomes lighter. Place the dough in a bowl and leave to proof for an hour till it doubles in size.  Knock down dough and divide dough into 10 equal portions. Shape into round balls. Place in greased pan and leave to proof for 30 mins. 

Once the buns have risen, bake them in preheated oven @200c for 35 mins till golden brown. Take out and brush butter on surface of bun.

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