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 just make chocolate buns instead.
What you’ll need to make raisin buns:
- 2 tablespoons sugar
- 125 ml (about 1/2 cup/ 4.4 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.
How to knead the sweet yeast dough for raisin buns
Knead the dough very well, until you see bubbles in the dough or until it’s no more sticking on the walls of the bowl. I normally knead my dough like this: If I’m kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes on medium high speed. With the kitchen machine I knead the dough for 7 minutes at low speed (speed 1, on Bosch kitchen machine) and for 3 more minutes at medium high speed (speed 3). With the hands, I knead the dough for about 10 to 12 minutes. If the dough is sticky when kneading with the hands, just oil them with few drops of vegetable oil. If you’re using a heavy duty kitchen machine, please knead your dough for maximum 7 minutes in total. Otherwise you will be overworking the dough.
Using one hand, remove the dough from bowl and grease with 1 teaspoon sunflower oil. Put the dough back, turn in well so that it is completely covered with oil.
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.
How to incoporate raisins into the yeast dough and shape rolls for raisin buns
After 1 hour remove the dough from the bowl and put it on a working surface. Gently flatten the dough with your hands. Since the dough is nicely kneaded, it doesn’t stick. Therefore extra flour for dusting is not needed here. Put the raisins in the middle of the flattened dough and carefully press them into the dough and fold. Then 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 the second rise 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.
Love this Raisin Bun Recipe? Try my raisin buns without yeast recipe, too.
Easy Homemade Raisin Buns
Equipment
- Parchment paper
- Baking sheet
- Large bowl
- Small bowl
- Pastry brush
- Whisk
- Jar
Ingredients
- 2 tablespoons sugar
- 125 ml (½ cup/ 4.4 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 or until it’s no more sticking on the walls of the bowl. I normally knead my dough like this: If I’m kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes on medium high speed. With the kitchen machine I knead the dough for 7 minutes at low speed (speed 1, on Bosch kitchen machine) and for 3 more minutes at medium high speed (speed 3). With the hands, I knead the dough for about 10 to 12 minutes. If the dough is too sticky when kneading with your hands, just oil them with few drops of vegetable oil. If you’re using a heavy duty kitchen machine, please knead your dough for maximum 7 minutes in total. Otherwise you will be overworking the dough.
- Using one hand, remove the dough from bowl and grease with 1 teaspoon sunflower oil. Put the dough back, turn in well so that it is completely covered with oil. 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. There is no need to dust it.
- Gently flatten the dough with your hands. Since the dough is nicely kneaded, it doesn't stick. Therefore extra flour for dusting is not needed here. Put the raisins in the middle of the flattened dough and carefully press them into the dough and then fold. Then 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 the second rise 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’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @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.
Try egg & milk wash. Perfect.
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/
These are hands down the best Rosinenbrotchen around.
Added some lemon rind and vanilla sugar to enhance the flavor, but otherwise they’re perfect.
Oh, and please give my love to the junior baker who helped you with the photo session 🙂
Greetings from Poland 🙂
I love hearing that Joanna. I will definitely tell her. Thank you so much for stopping by!;-)
Hi I want to make these with chocolate chips. Have you tried that recipe?
Hello Gisela, yes I did. Here is the recipe for chocolate buns. https://www.esterkocht.com/worlds-best-chocolate-buns/
Could these be made in a bread machine?
Hello Debbie,unfortunately I don’t have a bread machine, so I cannot really give you a direct answer. But I can imagine that it won’t be a problem, since you’ll be making a dough, just like bread making.
Hi, if the dough is too dry is it okay to add more milk?
Hello Dani, I’m sorry for the late reply. I would knead in an egg yolk or a tablespoon of butter instead of milk. Hope this helps.
Hi, is the plain flour all purpose or bread flour? Thanks!
Hello Rachael, it’s all purpose flour.
Easy recipe. They came out so fluffy and tasty. Will definitely be making them again.
So glad you enjoyed the raisin buns, Maria!😊
Hi, made these buns today, nice, soft and fluffy. Thanks for the recipe.
But why is flour added to the yeast proofing…would love to know
the reason.
Kind regards,
Marie
Thank you, Marie. So glad you loved them. I just like adding flour when activating yeast, since it becomes nicely foamy and bubbly, then when activating it without flour.
Hi
Can I use instant yeast instead
Hello Gloriah,
No problem, just use less yeast, about 1 ¾ teaspoons instead of 2 ½ teaspoons as stated in the recipe. I hope this helps.