Butter Raisin Buns

 

Have been missing in action for a long time... and all because of Candy Crush Saga! I have been so addicted and cannot stop playing whenever I have the free time... in the car, every morning, before I sleep, after lunch etc...  But today my fingers were itchy and here I am back with this simple and delicious bun to post .

Recipe: Sauce from Malaysia Chef Alan Ooi (Famous Cuisin  no. 55,03/04/ 2009)

Ingredients:

(A)

300 g Bread flour

4g salt

40g castor sugar

5g instant dry yeast (1 tsp + 1/4 tsp)

(B)

170 ml cold fresh milk

50g orange jam (I replaced with passion fruit jam)

(C)

40 g butter (room temperature)

(D)

50g raisin

Filling:

80g butter

40g castor sugar

Decoration:

30g almond flakes

Method:

1) Combine ingredients (A) in a mixing bowl. Gradually add in ingredients (B) and beat with electric beater (hook shape) till a dough is formed (about 3 -4 minutes).

2) Put in butter and beat for 8 -10 minutes until the dough is elastic. Add in raisin, mix well.

3) Remove the dough, round up and put into a greased container, cover with damp towel and put in a warm place for 40 minutes. Then keep it in the fridge for further 20  minutes.

4) Place the dough on table, roll dough into 1cm thick  rectangular sheet, spread butter and sprinkle sugar. 

Roll up like swiss roll. Cut into sections of about 2 -3 cm wide, place in a greased round cake tin. Proof for 1 hour until dough is double in size.

5) Brush with egg wash, sprinkle with almond flakes.  Bake in a preheated oven at 180 degree C for 20 -25 minutes until cooked and golden brown.

Verdict: soft, fluffy, moist and fragrant.