Soft Raisin-enriched Yeast Buns (Page 2 ) | May 18, 2025

Annonce:

Activate the Yeast (Sponge):
In a small bowl, combine the 60 ml lukewarm water, 1 Tbsp dry yeast, and 1 tsp sugar. Stir gently and let stand for 10 minutes, until the surface is frothy—indicating the yeast is active.

Mix the Dough:
In a large mixing bowl, whisk together 3 Tbsp sugar, 1 tsp salt, and 8 g vanilla sugar. Add the 2 eggs and whisk until just blended. Stir in the yeast sponge. Pour in 100 ml lukewarm milk and mix to combine.

Incorporate the Flour:
Gradually add 380 g flour, stirring with a wooden spoon or dough hook on low speed. When the dough begins to come together, add the 2 Tbsp softened butter. Knead—by hand on a lightly floured surface or with a stand mixer—for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky. If it’s too sticky, sprinkle in a little extra flour, 1 Tbsp at a time.

First Rise:
Shape the dough into a ball and place it in a lightly greased bowl. Cover tightly with plastic wrap or a damp towel and let rise in a warm, draft-free spot for 45 minutes, until doubled in size.

Prepare Raisins:
Meanwhile, soak the raisins in warm water for 5–10 minutes to plump, then drain and pat dry. This ensures they stay juicy in the bake.

Shape the Buns:
After the first rise, punch down the dough gently to deflate. Turn onto a lightly floured surface and roll into a rectangle about 30×20 cm. Brush the surface with the 60 g melted butter, then evenly sprinkle drained raisins over the dough.

Roll & Cut:
Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal pieces (about 3 cm thick). Place each piece cut-side up in two greased 9 × 13 cm baking pans or on a parchment-lined sheet, spaced slightly apart.

Second Rise:
Cover the shaped buns loosely with plastic wrap or a towel and allow to rise another 40 minutes, until puffy and nearly doubled.

Preheat the Oven & Egg Wash:
As the buns finish proofing, preheat your oven to 180 °C (350 °F). In a small bowl, whisk together the egg yolk and 1 tsp milk for the glaze.

Glaze & Bake:
Brush the risen buns gently with the egg wash—this yields a glossy, golden top. Bake on the center rack for 20–25 minutes, until the buns are deep golden and sound hollow when tapped.

Cool & Serve:
Remove from oven and let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature—perfect with butter, jam, or honey.

Tips & Variations
Faster Rise: Place the covered dough in an oven warmed to 30 °C (turn on for 2 minutes then off).

Flavor Boost: Stir 1 tsp ground cinnamon into the dough or filling.

Nutty Twist: Add 50 g chopped walnuts with the raisins.

Gluten-Free: Substitute a 1:1 gluten-free flour blend and add 1 tsp xanthan gum.

Common Mistakes to Avoid
Cold Ingredients: Ensure water and milk are lukewarm (not hot) to activate yeast without killing it.

Over-Flouring: Add flour sparingly—too much yields dense buns.

Under-Proofing: Wait until dough doubles; under-proofed buns are heavy.

Over-Baking: Check at 20 minutes; over-baked buns can become dry.

Serving Suggestions
Breakfast Spread: Offer with butter and honey or your favorite preserves.

Brunch Boards: Include cheeses, fresh fruit, and smoked salmon.

Snack Time: Toast lightly and serve with a cup of tea or coffee.

Storing & Freezing
Room Temperature: Store cooled buns in an airtight container up to 2 days.

Freezing: Freeze cooled buns in a sealed bag for up to 1 month. Thaw at room temperature and warm in a low oven.

Frequently Asked Questions
Q: Can I use instant yeast?
A: Yes—use 2 tsp instant yeast and mix directly into the dry ingredients; skip the sponge step.

Q: Why did my buns collapse?
A: Likely over-proofed or dough too wet; reduce proofing time or add a bit more flour.

Q: Can I omit raisins?
A: Yes—fill with chocolate chips or leave plain.

Q: My buns are gummy inside—why?
A: Under-baked or cut too large. Bake longer or divide into smaller portions.

Q: How do I achieve a softer crust?
A: Brush buns with butter immediately after baking instead of egg wash.

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