Hello again 🙂 I know, it’s been quite a while that I posted something here, but I was just so busy with handing in my thesis and starting to work and all…. But I really missed baking and cooking and then taking nice pictures of the results of my work, so I am back again. Maybe not posting three times a week, like in the good old student times, but at least posting once in a while 🙂
Fall is approaching really fast here, so when it was raining the entire day yesterday I decided to spend some time in the kitchen rather than outside – crazy, right? Since I love kneading yeast dough, I decided to make raisin buns with a recipe I found here. I adapted the directions a bit and took a few more raisins (Originally, I also wanted to add lemon zest, but when I was in the kitchen I found out that I had forgotten to buy a lemon… what a bummer 😦 ) Well, they turned out very nice and fluffy anyway – perfect for a calm Sunday morning breakfast!
Ingredients (yields 12 buns):
500 g wheat flour
200 g yoghurt
60 g sugar
25 g yeast (or the equivalent amount of instant yeast)
50 g butter
100 g raisins
1 tsp salt
1 egg for brushing
Put the raisins in a bowl and add hot water to soften them. Transfer all the dry ingredients and one egg into a bowl. Melt the butter in a sauce pan, then mix the yoghurt under and dissolve the yeast in the mixture. Add the yeast-butter-yoghurt mixture to the dry ingredients and knead thoroughly for ca. 5 minutes until you can feel that the mixture softens. Pour off the water from the raisins and knead them under until they are well combined with the dough. Let prove for about 30 minutes under a towel.
Form 12 buns and place them on a baking sheet that is spread with baking parchment. Let them prove for another hour until they are doubled in size. Preheat the oven to 200°C. Mix the remaining egg and brush the buns with the egg wash. Bake the buns for about 20-25 minutes until they are golden brown.
Tip: To make them a bit more interesting in taste, add the zest of one lemon and cardamom to the dry ingredients.