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.