How To Make Butter And Raisin Buns

Butter And Raisin Buns Recipe. These tasty buns are great to serve at breakfast or to have as a mid-morning or afternoon snack. And they smell absolutely divine! Savour our Butter And Raisin Buns recipe.
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Step 1:
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You will need
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Step 2:
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Combine the ingredients
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Into the mixing bowl, add the flour, sugar, salt, fresh yeast, butter and water. Lower in the hook attachment and slowly blend for 4 minutes. Don't add any more water at this point.
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After 4 minutes, turn up the speed and blend for a further 3 minutes. In the final minute, add the raisins and mix for 1 minute more.
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Switch off the mixer, take out the hook and remove the bowl.
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Step 3:
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Remove and rest
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Take the dough out of the bowl and mould it into a ball. Sprinkle over some flour and cover with a clean tea towel. Let it rest for a few minutes before cutting.
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Dough is very elastic when worked with and needs to rest. It will become much easier to handle when rested.
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Step 4:
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Cut the dough
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Remove the tea towel and using a large knife, cut the dough in half. Sprinkle lour over one half, knead it a little and cut it into small slices.
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Take one slice and roll it into a ball. Repeat until all the dough is used making roughly 16 balls.
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Step 5:
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Prepare for baking
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Line the baking tray with wax paper, sprinkle over some flour and arrange the balls of dough into rows on the baking tray.
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Make sure there is enough room for expansion between each one.
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Brush them generously with the beaten egg mixture, sprinkle the sesame seeds and rock salt on top and finally, cut two diagonal lines in the dough.
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Step 6:
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Preheat the oven
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Set the oven to 190ºC (375ºF/ gas mark 5).
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Step 7:
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Allow the dough to rise
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While the oven is warming up, cover the tray with a clean tea towel and let the buns rise for 1 hour.
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Place the dough in the fridge overnight to improve the flavour.
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Step 8:
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Bake
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Put the tray in the centre of the oven and bake for 15 minutes.
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Remove after 15 minutes. If you like them browner, brush with beaten egg 5 mins before removing.
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Step 9:
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Serve
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You can eat these hot or cold with lashings of butter and jam.