Description
These sweet buns are perfect as a snack, but also delicious for breakfast or lunch, and luxurious enough for a weekend brunch!
Ingredients
Units
Scale
- 250 ml milk
- 500 g flour (strong white flour works best)
- 75 g sugar
- 1 tsp salt
- 7g sachet yeast
- 50 g butter, soft but not molten
- 1 egg
- 75 g raisins
- 50 g currants
- 1/4 tsp ground cinnamon
- Optional: zest of 1 lemon, 1 orange or a mixture of both
Instructions
- Warm the milk to hand temperature.
- Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.
- Tip the dough out of the bowl onto a surface, kneed for about 5 minutes.
- Add the sultanas, currants, cinnamon and zest (when you use it), then kneed for another 5 minutes.
- Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.
- Divide the dough into 12 even pieces, and roll each piece into a smooth ball. Use your hand as a cage, pressing down the dough a little. In this way, the raisins and currants on the surface of the dough get covered by a thin layer of dough, which prevents burning.
- Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
- Heat the oven to 220C.
- Bake for 20-25 minutes on the middle shelf of the oven. Cover with aluminum foil when they brown too fast.
- Leave to cool slightly before trying one. Serve warm or at room temp.
Notes
- Serve plain, with butter (and sugar), or with Dutch cheese.
- Prep and cooking time is without the 2x 1 hour proofing time.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 bun
- Calories: 250