Thursday, 29 November 2012

Raisins Bun


 

INGREDIENTS:

Plain flour: 250 g
Dry yeast: 1 tsp (I used instant dry yeast)
Sugar: 4 tbsps
Egg: 1
Butter: 1 tbsp
Vanilla essence: 1/2tsp
Salt: a pinch
Raisins: 50 g 

METHOD: 

Sift flour into a large bowl.
Dissolve 1 tbsp sugar & a pinch of salt in half a cup of water.
Sprinkle this on the flour in the bowl & rub it in well.
Now, add the yeast, beaten egg & essence.
Using water or milk, make a soft pliable dough.
(The longer you knead softer the buns.)
Last, add butter to this dough, knead till well incorporated.
Leave to prove for about 30 minutes,( it should double in size.) 

Mix the remaining 3 tbsps sugar with the raisins & keep aside. 
Pre heat your oven to 1800C. Grease a flat tray.
After the dough has doubled, remove onto a flat surface & beat out the air. 
Roll the dough out into a rectangle about 1 cm thick.
Sprinkle the raisins & sugar all over & roll (like you do the Swiss roll).
Cut into 1inch pieces.
Place it on the greased tray 2” apart.
Cover with a damp & let it sit for 10 minutes before putting it into the oven.
Bake at 1800C for 15 minutes.
Take it off the oven & coat with a sugar glaze while hot.
Cool & serve.
For sugar glaze 
Sugar: 3 tbsps
Water: 3 tbsps
Heat water & sugar till you get a thick syrup. Use this to glaze the buns.

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