Raisin buns



These were super fun to make, I missed rolling dough balls 😀 they were kind of hard though. The nice thing about bread is that the last proofing can be retarded in the chiller, taken out the next day and baked fresh for breakfast.

It would be nice if these were softer, and sweeter (one can barely taste the honey) but maybe I’m thinking too much of brioche.

Milk powder 2T
Water 120
Honey 45
Egg 35
Salt 1/2t
Raisins 1/3 bowl, soaked

Instant yeast 3/4t
Flour 180

Combine A. Combine B. Combine A and B and knead until smooth and elastic. Place in an oiled bowl and allow to rise for about 2 hours or until doubled in volume. Turn dough out onto a lightly floured surface and divide into 9 balls of 45g each. Place on a 9×9″ tray and allow to proof for about 30 mins or until doubled. Bake at 190C for about 12 mins.

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