These soft and fluffy raisin buns have been a breakfast staple for me lately. They are sweet enough to be eaten on their own or can be eaten with jam or butter if you’re feeling fancy! Raisin buns are also one of my favourite yeast buns because I ate them for breakfast growing up!
You can also fill these buns with chocolate chips instead of raisins if you’re feeling extra cheeky and your sweet tooth is acting up! We ended up putting in a good 3/4 bag of chocolate chips into the dough once but made the mistake of working with dough that was too warm so they got a bit melty. They were still tasty nevertheless!
Raisin bun dough
This yeast bread dough is made in 3 parts.
First you need to make the bread roux which helps maintain the moisture and elasticity of the buns.
Then you need to make the dough and let it rise.
After that, you can shape the dough into buns before letting it rise a second time. The second rise is “optional” but I recommend it because it helps the buns get extra fluffy!
Raisin bun recipe (makes 15)
Tangzhong or water roux
- 1/2 cup bread flour
- 200 mL water
Raisin Bun dough
- 4 cups bread flour
- 1/3 cup sugar
- 2 teaspoons salt
- 8 g instant yeast
- 2 eggs
- 2/3 cup milk
- 1/4 cup butter
- 1/2 cup raisin
Method
- Make the water roux by combining the bread flour and water in a saucepan on medium-low heat. Stir the mixture until combined. Let the mixture cook until a paste forms. Stir occasionally to prevent it from burning. Remove from heat.
- In a large bowl, add in the bread flour, sugar, salt, yeast, eggs and milk. Using a dough hook, knead the dough until combined. Knead the dough for 5 minutes.
- Cut the butter into small cubes and knead it into the dough. Knead the dough for another 10 minutes to develop the gluten. Cover and let the dough rise in a warm place for 2 hours or until it has doubled in size.
- Once the dough is ready, knead in the raisins. Divide the dough into 15 equal pieces and roll them to form a ball shape. Then place them onto a lined baking tray. Cover and let the buns rise in a warm place for 1 hour or until it has doubled in size.
- Preheat the oven to 350F.
- Bake the buns at 350F for 15 – 20 mins until they are golden brown. Let cool and eat on its own or with jam/butter.
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