Sunday, September 27, 2009

Raisin Buns

When I saw the raisin buns at this Blog I knew I have to try it out. This raisin bun is much softer and flakier than the usual Cinnamon Rolls . I don’t have a lot of experience in making this type of flaky dough as I find them too tedious and I have to do a lot of rolling. But the urge of making this gets the best of me. Since the weather is getting much cooler so it is the best to make this as keeping the dough cold so the butter does not melt during rolling is critical. I did put the dough back into the fridge in between rolling for an hour before working on it again as the butter start melting on me. For those who like this type of flaky bread, do try it out. It is really good. I bet you can't stop at just eating one ;)


2 cups (250 g) flour
1 tsp salt
2 tbsp sugar
1 packet (7 grm) dried yeast
½ cup water
113 grm of cold butter - cut the butter into 4-5 pieces

1. Put all the ingredients except the butter in a mixing bowl. Mix and knead dough until smooth and elastic. Cover the bowl with plastic wrap and let it rise until double its size. It will take about 2-3 hours.

Roll out the dough and place the cold butter in the center of the dough. Bring in the four corners to the center. Please refer to the video here on how to roll out the dough. After you are done rolling let the dough rest in the fridge for 2-3 hours and then you can make some rolls with the fillings of your choice or some croissants. I decided to make some raisins buns with it.

For the raisins buns you need:

1 quantity of the ready dough
½ cup of dark brown sugar
2 tsp of cinnamon powder
1 cup of raisins

1 egg (for egg wash)

1. Prepare a baking sheet and line it with parchment paper. Mix sugar, cinnamon powder and raisins together in a bowl. Roll out the dough into rectangle shape about 1/3” thick. Sprinkle the mixture on top.
2. With your palm lightly press the filling ingredients into dough and then roll them up like a Swiss roll. Secure the roll by pinching both ends of the roll. Cut the rolls into ¾” pieces and line them on the baking sheet.
3. Place them in a warm spot and let them rise for an hour or until they are doubled in size. Beat the egg and brush it over the buns. Bake them at 350°F for about 20-25 minutes or until they are golden brown.
4. Remove them from the oven and let them cool for as long as you can resist them before digging into it.


Jun said...

sempat singgah sini kejap gert..hahhaha...nnti i datang balik..ade a few catched my eyes yg i nak try..hahahahaha

Anonymous said...

your buns look so yummy and delicious, wish i could bake it too, but doubt the weather in singapore which is so and humid can withstand the numerous times of rolling. anyway, i can always log on to your blog and feast my eyes on these yummy buns. thanks for sharing.

Sonia ~ Nasi Lemak Lover said...

This bun look really yummy.

Beachlover said...

I love raisin and cinnimon bun!! your bun texture really look soft...I think I can smell the cinnimon flavor from here!! hahaha! it's perfect for Sunday breakfast!! yummy!!

Ju (The Little Teochew) said...

Lovely! And so even in size. I can imagine when they are out of the oven ... heaven!

Dori said...

They looks so perfect, warm, and flaky!

Isabelle Lambert said...

ils sont superbes ! suis bien contente que tu les aies aimés. ce sont des viennoiseries qu'on trouve traditionnellement dans les boulangeries françaises, j'adore ça :)

Finla said...

Wow that looks so falky and so yumm.

Alisa - frugal foodie said...

Oh those do look so wonderfully flaky!

Karine said...

Your buns seem so good! Thanks for sharing:)

zehan said...

thank u so much for sharing this ;)

i can almost smell the godly sweet smell of cinnamon fresh from oven. makan time hujan2 petang2 ni, wahhh (its raining in kl btw).

and guess what, thanks to u, im going to make this raisin bun for saturday's breakkie ;)

tracieMoo said...

you've got a really good raisin and cinnamon bun there.. it looks really soft and delicious..

Little Corner of Mine said...

Looks divine!

ICook4Fun said...

Jun, is good to see you back :)

Lori, You can always do this bread but just put it in the fridge each time you roll it. This way it will keep the pastry cold.

Sonia, thank you.

Lesley, yes this is great for sunday brunch.

Little Teochew, it smell heaven when they came out of the oven.

Meeso, thank you.

Isabelle, thank you so much for sharing your great recipe.

Happy Cook, yes it is.

Alisa, yes it is :)

Karine, you are welcome.

Zehan, I am sure your family is going to like this :)

TracieMoo, thank you.

LCOM, divine indeed :)

MamaFaMi said...

I'm drooling from this side of the world just by looking at your raisin buns!

Noob Cook said...

looks really pretty with the swirls and I love the golden brown.

Ummi said...

Hai Gert,
How nice ur raisin buns..miss it since fasting month n now feel like baking when looking at those golden brown buns..hahaa

daphne said...

I can only imagine the smell of your kitchen after this! If only you can bottle the smell and send it over to us!

Elin Chia said...

I will try this out...definitely! Thanks Gert for sharing this:)

Zue Murphy said...

This bun is so pretty. I thought you make the cinnabon bun. Anyway, it looks great. To roll it many time might be the hardest thing to do for me. But I will try it ok. Thanks for the tip to put the dough back in the fridge.

ICook4Fun said...

MamaFami, thank you.

Noobcook, thank you.

Ummi, thank you. By the way how was your raya? Hope you had a great time with your family.

Daphne, yes it does smell good :)

Elin, you are welcome.

Zue, it might be a bit difficult to make this but the outcome was great.

Anonymous said...

How do I measure the 7gm of yeast? Is is 1 teaspoon?

Christelle said...

These re sold in french patisseries as 'pain au raisin' and they have a little bit of custard rolled in it! I can't find these so commonly in Britain...

ICook4Fun said...

Christelle, yes the original receipe do have custard in it.

Lidia said...

I love raisin buns and I was looking for the recipe! Now I have it ;)
Thank you!!!

Hamdia said...


well i once these potato and anchovies fried puffs at a malaysian restaurant here in dubai..............its been more than 7 years now that i'm still searching for those puffs......that restaurant got closed and i never got to eat them again :(
I've even been searching for a malay who might be able to help me with the recipe....
can you?

ICook4Fun said...

Hamdia, are you refering to 'curry puffs'. Is a pastry that have potatoes and meat inside? is the the one?