SWEET RAISIN BREAD

Home made buns are simply irresistible. These raisin buns are delicious on its own or toast these buns and smothered with butter and you got yourself a wholesome breakfast, which reminds me of the raisin toasts that I dearly miss in Australia.

Making breads/buns needs a lot of patience, but the outcome is surely satisfying. I used a mixer with the hook to knead the dough, but you can knead it with your hands by following the instructions below.


Recipe adapted from Her World Cookbook Vol. 53

by Rohani Jelani

Ingredients

100ml water, at room temperature

1 level tsp sugar

2 level tsp instant yeast

550g high-protein flour

1 level tsp salt

1 level tsp ground cinnamon

1/4 level tsp allspice (optional)

100g sugar

70g softened butter

130g raisins or sultanas

150ml cold milk mixed together with 50ml cold water

1. Mix the room temperature water and tsp of sugar in a cup and stir in the yeast. Set aside for 10 minutes until the mixture is frothy.

2. Measure the flour, salt, cinnamon, allspice (if using) and 100g sugar into a bowl and mix in the butter with your fingers. Add the raisins, the frothy yeast liquid and almost all the milk/water mixture. Mix with your hands to get a soft dough, adding the remaining liquid only if the mixture looks dry.

3. Once dough comes together, turn out onto a lightly floured surface and knead well until smooth. Cover and leave to rise until double in bulk - about 1 1/2 hours. Then punch down the dough and leave to rise for a second time. This should take 40 - 60 minutes.

4. After the second rising, turn out the dough and knead for a few minutes to expel any large air bubbles. Form into 2 loaves or small buns.

5. Place the loaves in lightly greased loaf tins or arrange the buns on lightly greased baking trays, leaving enough space around the buns for them to expand. Set aside, for 20 - 40 minutes depending on the size of the loaves/buns, until they feel well-risen and spongy to the touch.

6. Meanwhile, preheat the oven to 220C. The tops of the buns can be brushed with a little milk or beaten egg for a shiny brown finish, but they look just as nice and more 'natural' if left unadorned. Sprinkle the loaves/buns liberally with water and bake in the hot oven.

7. After 10 - 15 minutes, turn heat down to 190C and continue baking (timing depending on size of loaves/buns) until the loaves/buns sound hollow when tapped on the underside.