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!
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!
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