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Raisin Sugar Buns

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  Sugar 50 Gram (1/4 Cup)
  Warm milk 250 Milliliter (1 Cup, 110 Degrees Fahrenheit / 43 Degrees Centigrade)
  Active dry yeast 2 Tablespoon (2 Packages)
  All purpose flour 500 Gram (3 1/3 Cups)
  Salt 1 Teaspoon
  Butter 40 Gram (3 Tablespoons)
  Eggs 2
  Grated lemon peel 1⁄2
  Butter 200 Gram, melted (3/4 Cup Plus 2 Tablespoons)
  Sugar 100 Gram (1/2 Cup)
  Raisins 75 Gram (1/2 Cup)
  Sugar 40 Gram (3 Tablespoons)

To make yeast dough, stir a pinch of sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, eggs and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and elastic.
Cover and let rise in a warm place until doubled in size, about 30 minutes.
To fill and glaze buns, divide risen dough into golf-ball size pieces.
On a floured surface, roll out pieces of dough to 8x3-inch (20x7.5-cm) strips.
Brush with a fourth of the butter; sprinkle with 1/2 cup (100 g) sugar and raisins.
Fold over length wise and roll up, starting from short side.
Pour 5 tablespoons (65 g) of the remaining butter into a round 9-inch (23-cm) cake pan.
Place buns in pan rolled-sides up.
Cover and let rise in a warm place 15 minutes.
Preheat oven to 425°F (220°C).
Brush with remaining butter; sprinkle with additional sugar.
Bake 40 to 50 minutes or until a rich golden brown.

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