Homemade raisin buns: recipe!
Homemade currant buns are incomparable to those you buy in the shop. Fresh from the oven, wonderfully soft, and exactly how you like them. Made right at home, without unnecessary additives.
Kitchenware
- deep bowl
- wooden spoon
- kitchen scales
- plastic foil
- oven
- baking tray with baking paper
- come to rise
- baking dish for steam
Ingredients
- 75 g raisins
- 75 g currants
- Optional: 1 cinnamon stick
- 250 g patent flour
- 25 g Caster sugar
- 5 g salt
- 5 g dried yeast
- 40 g butter room temperature + extra for spreading
- 125 g lukewarm full-fat milk
- 1 hi Room temperature
- zest of ¼ organic lemon
Instructions
- Put the raisins, currants and cinnamon stick (if using) into a small bowl and pour boiling water over them. Leave to soak for at least 45 minutes, then drain and pat dry thoroughly.
- Mix the flour, sugar, salt and yeast in a deep bowl.
- Briefly warm the milk until it's lukewarm and add it, along with the egg and butter, to the dry ingredients.
- Knead by hand for 20–25 minutes until you have a smooth, slightly sticky dough. If using a machine, knead on a low setting for 15 minutes.
- Drain the raisins and sultanas well and knead them into the dough by hand. Wet your hands if necessary to prevent sticking.
- Let the dough rise for 1 hour in a.
- Has the dough doubled in size? Divide it into 6 equal pieces and form balls. Tip from Veggilaine: try folding the currants inwards.
- Place the currant buns on a baking sheet lined with baking paper and cover with greased cling film. Leave to prove for another 1 hour.
- Preheat the oven to 210 °C and place a baking dish at the bottom with a layer of water. This is important, otherwise the currant balls will become too dry.
- Bake the currant buns for 10 minutes until golden brown.
- Remove them from the oven and brush immediately with melted butter.
- Eat them warm, when they are at their very best.