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Dutch Raisin Buns



Raisins and / or currants are the stars in these beautifully simple but ultra delicious little buns. In this recipe a basic enriched dough (milk, butter, egg and sugar) ties everything together. Say 'hello' to your new favourite breakfast or afternoon treat!


Tip: Be sure to soak and drain your dried fruit before adding it to the dough.


Ingredients:


500g bread flour

10g fine sea salt

10g instant yeast

40g castor sugar

50g butter (melted)

1 egg (beaten)

230 - 240g milk (lukewarm)


Additional:


280 - 300g raisins and / or currants (+ water for soaking)

1 egg (for egg wash before baking)

butter (for brushing after baking)


Method:


Place the raisins / fruit mixture in a bowl and add just enough water to submerge the fruit. Cover and allow to sit overnight.


The next day, drain the fruit in a sieve and allow to stand whilst preparing the rest of the ingredients.


Combine all dry ingredients in a mixing bowl and stir briefly. In a separate bowl, whisk the milk, butter and egg together. Add the wet ingredients to the dry ingredient and work into a dough. Knead the dough for 5 -10 minutes until smooth. Cover and allow to rest for 20 -30 minutes.


Return to the mixing bowl and scatter the fruit over the surface of the dough. Gently work the dough (by pulling, stretching, kneading, folding etc.) until the fruit is properly incorporated. Cover and allow to rest in a cosy spot for 1 hour.


Knead the dough again briefly (or perform a few stretches and folds) - then leave to rise for an additional hour.


Divide the dough into 14 -16 equal pieces and shape into round buns. Place the buns on a baking sheet lined with baking paper (leaving 3-4 cm between each bun). Loosely cover with clingfilm (or a large freezer bag) and allow to rise for 60 - 80 minutes.


Beat the egg and brush the buns with the egg wash. Bake in a preheated oven at 220 °C / 430 °F for 15 - 18 minutes until beautifully golden. Immediately brush the buns with a little melted butter (for extra shine), then transfer to a wire rack to cool.


Enjoy with a generous amount of butter and a few slices of cheese.

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