yeast buns

This raisin bun recipe is so fluffy, delicious and easy to follow (perfect for beginner bakers). Made with yeast, milk, flour, raisins, egg and sugar. Perfect for breakfast, brunch, afternoon tea or as a snack.

Easy Homemade Raisin Buns

sugar

+ 1 tablespoon

260 g (2 cups + 2 tablespoons

flour

salt

egg egg

g (about 3 tablespoons

butter

g (⅔ cup

3.5 oz) raisins

dry yeast ((7 g (0.25 oz))

Begin by combining lukewarm milk, 2 tablespoons flour (from the 260 g (2 cups + 2 tablespoons/ 9 oz)), 1 tablespoon sugar (from 2 tablespoons sugar) and yeast in a jar. Whisk well and let the mixture stand for 5 minutes. In the meantime combine the remaining flour, the remaining sugar, egg and salt in a large bowl. Pour over the yeast – sugar mixture. Start mixing, while adding the melted butter. Knead the dough very well, until you see bubbles in the dough. Cover with cling film and then with kitchen towel. Let rise in a warm place for about 1 hour or until dough has doubled in size.

After 1 hour remove the dough from the bowl and put it on a working surface. Carefully fold and press the raisins into the dough and shape into a long baguette form. You want to retain the air bubbles in the dough intact so that you’ll have nicely fluffy buns. Cut the baguette roll into approximately 8 equal rolls. Cut the roll in the middle first, it makes it easier to cut the rest of the rolls. Form the rolls into buns and put them on a baking sheet lined with a parchment paper. Cover and let raise for another 30 minutes.

In the meantime preheat the oven to 180°C (356 °F) with both up and low heat. After 30 minutes brush the buns with a beaten egg and bake for 20 minutes or until nicely golden brown. Remove from the oven and enjoy!!

These Lemon Sugar Buns are just in time for Mother&#039;s day breakfast in bed or brunch. An enriched European type yeast dough is flavored with lots of lemon zest and takes minutes to make.

Lemon Sugar Buns

instant yeast

lemon zest

vanilla extract

eggs

all-purpose flour (630 grams)

Sugar

Bring milk to room temperature.  Stir in the yeast and set aside while you prep the rest of the ingredients. .

In the bowl of a mixer fit with the paddle attachment, cream the butter, sugar, lemon zest, vanilla and salt until fluffy.  Scrape the bowl down.

Add the whole eggs and egg yolks all at once.  Mix on medium speed and then on high until combined, scraping down often.  Incorporate the milk/yeast mixture.  It will, most likely, curdle.

Switch to the dough hook attachment and  add half the flour.  Mix on the suggested speed of the mixer until the flour is all incorporated.  Add the remainder of the flour and mix to blend and then mix for 3 to 4 minutes to knead.

Spray a container at least 3 times as big as the dough with a non-stick baking release.  Add the dough, turn it over and cover the top with plastic warp.  Place the lid on or cover with a towel and mark the time on it.  Let it rise until about 2 to 2 1/2 times as large.  It is best to refrigerate it overnight at this point to make it easier to roll out.

When ready to finish, divide the dough in half (about 620 grams). Roll it 1/3 to 1/2&quot; for thinner rolls and about 3/4&quot; for thicker rolls.  Place the dough on a parchment paper lined baking sheet and refrigerate or freeze briefly to firm up.  Do not freeze hard.

Cut out the rounds the size you want.  I used a 3 3/4&quot; round cutter.  Place them on parchment lined baking sheets leaving at least 1 1/2&quot; between them.  Cover with a towel and let rise until doubled, about 1 1/2 to 2 hours.

Preheat the oven to 350°F.

Beat the egg white until foamy.  Brush 2 or 3 rounds at a time and cover heavily with the Swedish Pearl sugar.  Press the sugar in lightly to make sure it adheres.  Do not brush more as the sugar won&#39;t stick.  Double pan the rolls to prevent them from getting too brown on the bottom.

Bake for 15 to 18 minutes for the thinner rolls.  For thicker rolls about 20 to 22 minutes.  They should be golden brown but still soft when removed from the oven.

Cool completely.  These can be frozen hard, then wrapped individually to keep the sugar intact.  Carefully place them in a freezer proof bag where they will keep for several months. Thaw at room temperature and heat briefly at 350° F.

The yield depends upon the size of the cutter and the thickness to which the buns have been rolled. Using a 3 3/4&quot; cutter and rolling the dough 1/3&quot; thick yielded about 18 to 20 buns.

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Easy Homemade Raisin Buns

Lemon Sugar Buns

Top 2 yeast buns recipes from across the web

The most viewed yeast buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Raisin Buns

Lemon Sugar Buns

The most viewed yeast buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine