Raisin Cinnamon Buns
Delicious, fluffy, sweet buns. Instead of sugar, you can sprinkle sesame or poppy seeds on top. A good idea for Easter or just for breakfast, just serve them with cup of tea, coffee or milk.
Raisin Cinnamon Buns Recipe
By Published: March 28, 2013
- Yield: 12 (15 Servings)
- Prep: 20 mins
- Cook: 3 hrs 30 mins
- Ready In: 3 hrs 50 mins
Delicious, fluffy, sweet buns. Instead of sugar, you can sprinkle sesame or poppy seeds on top. A good idea for Easter or just for …
Ingredients
- 150 ml of milk
- 120 g of sugar
- 350 g of flour
- 10 g of dry yeast
- 2 eggs
- pinch of salt
- vanilla
- 0.5 tsp cinnamon
- zest of half a lemon
- zest of half an orange
- 4 tbsp butter
- 100 g raisins
- sugar for dusting
Instructions
- Pour boiling water over the raisins and leave for 15 minutes, then drain the water. Warm the milk. The milk it should be warm, but not hot. Add 1 tsp of sugar and 2 tsp of flour together with yeast. Leave for 20 minutes.
- Melt the butter and cool. Pour the rest of the sifted flour into a bowl, add back the remaining sugar, 1 egg, salt, cinnamon, orange and lemon zest, cooled butter, yeast and raisins. Mix together in a food processor. Cover the bowl with foil and place in a warm place for 2-3 hours. The dough should rise 2-3 times the size.
- Roll the dough out into 12 balls and put them on an oiled baking sheet. Cover the top with a towel and leave for 20-30 minutes in a warm place.
- Preheat the oven to 190 –200 'C (375-390 F), brush each bun with the remaining egg, sprinkle with sugar and bake for 15-20 min.
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