Homemade bread is the tastiest. The trend to Making your own sourdough bread is in full swing, but you can also make raisin buns very well yourself. And those freshly baked buns, without preservatives, are truly the tastiest. Delicious with butter or even with a slice of cheese on top. In this article, we’ll show you how easy it is to bake them yourself. Because besides being tasty, making them yourself is also simply fun to do.
Making raisin buns yourself
The idea for this article came about thanks to a video from Veggilaine On Instagram. In it, she said that she doesn't actually like currant buns very much, but that she's recently become a fan. In fact, she was even obsessed with the version she had baked herself. And that made me curious. So, I got to work with the recipe myself, along with my son. It's not difficult at all, fun to do with children, and creates a super cosy atmosphere at the breakfast table on weekends. Or during holidays like Easter or Christmas.
Tip: If a currant bun is a bit stale, then a currant bun toastie or a currant bun French toast is also a brilliant idea.
Making currant buns yourself is quite simple. Most of the time is waiting time, so it's ideal to do on a work-from-home day or a lazy day in.
Homemade raisin buns: recipe!
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.
You might also find these articles interesting!
- Also see: Why not all bread is vegan.
- Also see: tasty ideas to do with old bread.
- Also see: alternatives to egg. Try a vegan egg.
Photo credits: thegreenlist.nl.
