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Raisin Buns ~ 葡萄干包子

Wednesday, March 16, 2022 6:05

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The recipe for these Raisin Buns was adapted from my post of Wool Roll Bread but the buns were baked in a muffin pan instead. I should have spaced out the buns in the pan for the second proofing to give more room for them to ‘rise’ so that they won’t stick together. A few of the buns rose much bigger and had to be gently ‘separated’ after baked.

Raisin Buns ~ 葡萄干包子

Ingredients

300 gm high protein flour or bread flour
30 gm sugar
1 tsp seasalt
1 egg (55 gm or 65 gm)
80 ml for 55 gm egg or 70 ml milk if egg is 65 gm
25 gm melted butter
Egg wash (1 whole egg + 1.1/2 tsp water to dilute)
80 gm raisins (soak in water for 5 mins. to plump them up)
80 ml warm milk ) Yeast
1 tsp dry yeast ) mixture

Method

Prepare a greased muffin pan.
Prepare the yeast mixture by mixing 80 ml warm milk to 1 teasp of dry yeast. Give it a stir and let rest for about 10 mins. to let it ferment.
Mix the milk with melted butter. (If using a 55 gm egg, make 80 ml milk with 25 gm of melted butter. I used a 65 gm egg, hence, I mixed 70 ml milk with 25 gm of melted butter). Mix well.
In a mixing bowl of a stand mixer, add high protein flour, salt, sugar, egg, milk and melted butter mixture and yeast mixture. Using a dough hook, knead for 4 mins. Check the dough, it will still be a bit wet. Knead for another 4 mins. Check for windowpane test. If dough is still not so stretchable, knead a further 4 mins. Check again for windowpane test. This time the dough can stretch thinly without tearing. Then the dough is ready for proofing. Lightly form the dough into a ball. (In total I spent 12 mins. to knead the dough till the windowpane test is achieved).
Cover the dough with cling wrap or a damp tea towel and let it proof till doubled in size. It takes about 1 hour.
Use your finger to make an indentation and if it doesn’t spring back, then the dough has proofed enough.
Lightly knead dough on the pastry mat and divide into 8 portions. Roll into balls, cover with cling wrap and let rest for 15 mins.
Roll out 1 ball of dough, cut into 3 sections. Add raisins into each section and roll into a ball. Place the 3 balls of dough into a greased muffin pan. Repeat. Cover the muffin pan with cling wrap and let proof till doubled in size.
Apply egg wash and bake in a preheated oven @ 180 deg. C for about 15 to 18 mins.
Remove from pan and let cool completely on a wire rack.
Yield : 8 raisin buns.

No-Frills Recipes

Source: http://www.nofrillsrecipes.com/2022/03/raisin-buns.html

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