These fluffy, not too sweet, raisin buns made with yeasted dough make a perfect breakfast, brunch or snack.
This raisin bun recipe is so fluffy, delicious and easy to follow (perfect for beginner bakers). Made with yeast, milk, flour, raisins, egg and sugar. Perfect for breakfast, brunch, afternoon tea or as a snack. The raisin yeast rolls taste great on their own or spread with jam, nutella or butter. Feel free to cut down on the raisins or leave them out completely, if you’re not a fan like my father in law.
What you’ll need to make raisin buns:
- 2 tablespoons sugar
- 100 ml (1/3 cup + 1 tablespoon/ 3.4 fl oz) lukewarm milk
- 260 g (2 cups + 2 tablespoons/ 9 oz) plain flour
- ½ teaspoon salt
- 1 medium egg
- 30 g (about 3 tablespoons/ 1 oz ) butter, melted
- 100 g (2/3 cup/ 3.5 oz) raisins
- 2 ½ teaspoons dry yeast
You’ll also need:
- Baking sheet
- Parchment paper
- Baking sheet
- Jar
- Whisk and brush
- Large bowl
- An egg to brush the buns before baking
How to make yeast buns with raisins
Begin by combining lukewarm milk, 2 tablespoons flour (from the 260 g (2 cups + 2 tablespoons/ 9 oz)), 1 tablespoon sugar (from 2 tablespoons sugar) and yeast in a jar. Whisk well and let the mixture stand for 5 minutes.
In the meantime combine the remaining flour, the remaining sugar, egg and salt in a large bowl. Pour over the yeast – sugar mixture. Start mixing, while adding the melted butter. Knead the dough very well, until you see bubbles in the dough.
Cover with cling film and then with kitchen towel. Let rise in a warm place for about 1 hour or until dough has doubled in size. After 1 hour remove the dough from the bowl and put it on a working surface. Carefully fold and press the raisins into the dough and shape it into a long baguette form. You want to retain the air bubbles in the dough intact so that you’ll have nicely fluffy buns. Cut the baguette roll into approximately 8 equal rolls. Cut the roll in the middle first, it makes it easier to cut the rest of the rolls. Form the rolls into buns and put them on a baking sheet lined with a parchment paper. Cover and let raise for another 30 minutes.
In the meantime preheat the oven to 180°C (356 °F) with both up and low heat. After 30 minutes brush the raisin yeast rolls with a beaten egg.
Bake for 20 minutes or until nicely golden brown. Remove from the oven and enjoy!!
Hint: If the raisins that you’re using are hard, just pour hot water or apple juice over them to make them soft. You could also soak the raisins in rum if kids won’t be eating them.
More sweet yeasted baked goodies
- Namibian fat cakes
- Jelly filled doughnuts
- Apple doughnuts
- Plum cake with yeast base
- Homemade apple rolls
Easy Homemade Raisin Buns
Equipment
- Parchment paper
- Baking sheet
- Large bowl
- Small bowl
- Pastry brush
- Whisk
- Jar
Ingredients
- 2 tablespoons sugar
- 100 ml (⅓ cup + 1 tablespoon/ 3.4 fl oz) milk lukewarm
- 260 g (2 cups + 2 tablespoons/ 9 oz) plain flour
- ½ teaspoon salt
- 1 medium egg plus an extra egg to brush the buns before baking
- 30 g (about 3 tablespoons/ 1 oz ) butter melted
- 100 g (⅔ cup/ 3.5 oz) raisins
- 2 ½ teaspoons dry yeast (7 g (0.25 oz)
Instructions
- Begin by combining lukewarm milk, 2 tablespoons flour (from the 260 g (2 cups + 2 tablespoons/ 9 oz)), 1 tablespoon sugar (from 2 tablespoons sugar) and yeast in a jar. Whisk well and let the mixture stand for 5 minutes. In the meantime combine the remaining flour, the remaining sugar, egg and salt in a large bowl. Pour over the yeast – sugar mixture. Start mixing, while adding the melted butter. Knead the dough very well, until you see bubbles in the dough. Cover with cling film and then with kitchen towel. Let rise in a warm place for about 1 hour or until dough has doubled in size.
- After 1 hour remove the dough from the bowl and put it on a working surface. Carefully fold and press the raisins into the dough and shape into a long baguette form. You want to retain the air bubbles in the dough intact so that you’ll have nicely fluffy buns. Cut the baguette roll into approximately 8 equal rolls. Cut the roll in the middle first, it makes it easier to cut the rest of the rolls. Form the rolls into buns and put them on a baking sheet lined with a parchment paper. Cover and let raise for another 30 minutes.
- In the meantime preheat the oven to 180°C (356 °F) with both up and low heat. After 30 minutes brush the buns with a beaten egg and bake for 20 minutes or until nicely golden brown. Remove from the oven and enjoy!!
Notes
- If the raisins that you're using are hard, just pour hot water or apple juice over them to make them soft. You could also soak them in rum if kids won't be eating them.
Did you make this recipe? I would be thrilled if you could write a comment or share a photo of your creation on Ester kocht Facebook Page or @ester.kocht on Instagram.
Hello. I ate those as a little girl and they had transparent sweet gloss on them. Do you know how to make that gloss? I want to surprise my mom. Thank you.
Hello Liran, no, I don’t have it. But you could also brush your buns immediately after baking with milk or water and sprinkle with pearl sugar.
Hi. Did you use a stand mixer to make the dough? Can it be mixed by hand too?
Hello Lola, yes I’ve used a stand mixer. Of course you can. Just knead the dough with your hands for about 10 minutes.
Hey I was wondering how I could make this keto. My great grandmother passed a year ago and my mother has been having a rough time. She’s on keto diet and I know she would be so happy because my great grandmother use to make these rolls for Christmas Eve dinner. Thanks
Hello Adrianna, I’m very sorry for your loss. Unfortunately I haven’t tried the keto version of the rolls. I know it’s not the same, but I have this keto friendly chocolate tart. Just substitute cornstarch with potato starch. https://www.esterkocht.com/the-best-chocolate-tart-ever-recipe/