Introduction
These Soft Raisin-enriched Yeast Buns offer the perfect balance of pillowy texture and sweet, plump raisins in every bite. Using a traditional sponge method for the yeast ensures a light, airy crumb and deep flavor development. The butter-enriched dough creates that irresistible melt-in-your-mouth quality that makes these buns so special. Whether enjoyed warm from the oven with a pat of butter, served alongside afternoon tea, or as a sweet breakfast treat, these golden buns deliver comfort and satisfaction in every bite. Their enticing aroma will fill your home with the nostalgic scent of traditional European bakeries.
Ingredients
For the Sponge:
- 60 ml (¼ cup) lukewarm water (38–40°C / 100–105°F)
- 1 tablespoon (≈9 g) active dry yeast
- 1 teaspoon (5 g) granulated sugar
For the Dough:
- 3 tablespoons (≈45 g) granulated sugar
- 1 teaspoon (6 g) fine salt
- 2 large eggs, at room temperature
- 8 g vanilla sugar (or 1 teaspoon vanilla extract)
- 100 ml (⅓ cup + 1 tablespoon) lukewarm milk (38–40°C / 100–105°F)
- 380 g (3 cups) all-purpose flour, plus extra for dusting
- 2 tablespoons (≈30 g) unsalted butter, softened
For Enriching & Filling:
- 60 g (¼ cup) unsalted butter, melted (for brushing)
- 100–120 g (⅔ to ¾ cup) raisins, plumped in warm water and drained
For the Finish:
- 1 egg yolk
- 1 teaspoon milk (for egg wash)
Instructions
- Activate the Yeast (Sponge):
- In a small bowl, combine 60 ml lukewarm water, 1 tablespoon dry yeast, and 1 teaspoon sugar.
- Stir gently until the yeast dissolves and let stand for 10 minutes.
- The mixture should become frothy and bubbly, indicating the yeast is active.
- Mix the Dough:
- In a large mixing bowl, whisk together 3 tablespoons sugar, 1 teaspoon salt, and the vanilla sugar (or extract).
- Add the 2 eggs to the sugar mixture and whisk until just blended.
- Stir in the frothy yeast sponge.
- Pour in 100 ml lukewarm milk and mix thoroughly to combine all wet ingredients.
- Incorporate the Flour:
- Gradually add 380 g flour to the wet ingredients, stirring with a wooden spoon or using a stand mixer with dough hook attachment on low speed.
- When the dough begins to come together, add the 2 tablespoons softened butter.
- Knead the dough—either by hand on a lightly floured surface or with the stand mixer—for 8–10 minutes.
- The dough should become smooth, elastic, and slightly tacky but not sticky. If it’s too sticky, add extra flour, 1 tablespoon at a time.
- First Rise:
- Shape the kneaded dough into a ball and place it in a lightly greased bowl.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel.
- Let the dough rise in a warm, draft-free spot for 45 minutes, or until doubled in size.
- Prepare Raisins:
- While the dough rises, place the raisins in a bowl of warm water for 5–10 minutes to plump them.
- Drain thoroughly and pat dry with paper towels to remove excess moisture.
- Shape the Buns:
- After the first rise, gently punch down the dough to release air bubbles.
- Turn the dough onto a lightly floured surface and roll it into a rectangle approximately 30×20 cm (12×8 inches).
- Brush the entire surface of the dough with the 60 g melted butter.
- Evenly distribute the plumped, drained raisins over the buttered dough.
- Roll & Cut:
- Starting from the long edge, tightly roll the dough into a log shape.
- Pinch the seam firmly to seal it closed.
- Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (each about 3 cm/1.2 inches thick).
- Place each piece, cut-side up, in two greased 9×13 cm baking pans or on a parchment-lined baking sheet, spacing them slightly apart.
- Second Rise:
- Cover the shaped buns loosely with plastic wrap or a clean kitchen towel.
- Allow them to rise for another 40 minutes, until they’re puffy and nearly doubled in size.
- Preheat the Oven & Prepare Egg Wash:
- While the buns are completing their second rise, preheat your oven to 180°C (350°F).
- In a small bowl, whisk together the egg yolk and 1 teaspoon milk to create the egg wash.
- Glaze & Bake:
- Gently brush the risen buns with the egg wash, taking care not to deflate them.
- Bake on the center rack for 20–25 minutes, until the buns are deep golden brown and sound hollow when tapped on the bottom.
- If the tops are browning too quickly, loosely cover with aluminum foil during the last 5-10 minutes of baking.
- Cool & Serve:
- Remove the buns from the oven and let them cool in the pans for 5 minutes.
- Transfer to a wire rack to finish cooling.
- Serve warm or at room temperature, with butter, jam, or honey if desired.
Nutritional Information
Per bun (based on 12 buns):
- Calories: 240
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 210mg
- Total Carbohydrates: 36g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 5g
Preparation Time: 30 minutes
Rising Time: 1 hour 25 minutes
Baking Time: 20-25 minutes
Total Time: 2 hours 20 minutes
Yield: 12 buns
Cooking Tips and Tricks
Perfect Yeast Activation
The water temperature is crucial for proper yeast activation. Too hot (above 46°C/115°F) will kill the yeast, while too cool won’t activate it properly. Use a kitchen thermometer for precision, or test with your wrist—it should feel warm but not hot.
Kneading Technique
When kneading by hand, use the heel of your palm to push the dough away from you, then fold it back over itself. Rotate the dough 90 degrees and repeat. This develops the gluten network that gives the buns their soft, chewy texture.
Creating the Ideal Rising Environment
For the perfect rise, place the covered dough in a turned-off oven with the light on, or on top of a refrigerator where it’s slightly warm. Alternatively, boil a cup of water in the microwave, then place the dough in the warm, steamy microwave (with the power off).
Cutting Perfect Buns
For evenly sized buns, first mark the dough log into sections using a knife. For the cleanest cut, use unwaxed, unflavored dental floss: slide it under the log, cross the ends over the top, and pull tight to slice through the dough.
Achieving the Perfect Golden Top
For an extra glossy, golden finish, brush the buns with egg wash twice—once before baking and again halfway through the baking time.
Variations and Substitutions
Mixed Dried Fruit
Replace half or all of the raisins with a combination of chopped dried apricots, cranberries, or currants for a more complex flavor profile.
Citrus Zest
Add 1-2 teaspoons of orange or lemon zest to the dough for a bright, aromatic note that complements the raisins beautifully.
Spiced Version
Incorporate 1 teaspoon of cinnamon, ½ teaspoon of cardamom, and a pinch of nutmeg into the dough for warm, spiced buns reminiscent of hot cross buns.
Sourdough Adaptation
Replace the yeast sponge with 150g of active sourdough starter (reduce flour by 75g and water by 75ml). Extend both rise times by approximately 50%.
Whole Wheat Option
Substitute up to 25% (95g) of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutritional benefits. You may need to add an extra tablespoon of milk if the dough feels dry.
Common FAQs
Can I make the dough ahead of time?
Yes! You can refrigerate the dough after the first rise for up to 24 hours. Shape and proof the buns when ready to bake, allowing extra time for the cold dough to rise.
Why didn’t my yeast activate?
If your yeast doesn’t foam within 10 minutes, it might be inactive. Common causes include: water that’s too hot or too cold, expired yeast, or contact with salt too early in the process. Always check your yeast’s expiration date.
Can I freeze these buns?
Absolutely! Cool completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature and warm in a 160°C (325°F) oven for 5-7 minutes before serving.
My buns turned out dense. What went wrong?
Dense buns usually result from insufficient rising time, under-kneading, or flour that’s too heavy. Make sure your dough doubles in size during both rises and that you knead until the dough passes the “window pane test” (can be stretched thin enough to see light through without tearing).
Can I make these without a stand mixer?
Definitely! While a stand mixer makes the process easier, these buns can be made entirely by hand. Just be prepared for about 10-12 minutes of vigorous kneading to develop the gluten properly.
Storage and Make-Ahead Tips
Room Temperature Storage
Store cooled buns in an airtight container at room temperature for up to 2 days. The butter in the dough helps keep them moist longer than lean bread recipes.
Freezer Instructions
For longer storage, freeze the completely cooled buns in an airtight container or freezer bag for up to 3 months. Thaw at room temperature in their wrapper to prevent moisture loss.
Make-Ahead Options
Prepare the dough through the first rise, then refrigerate overnight. The slow, cold fermentation actually enhances flavor! The next day, let the dough come to room temperature for 30 minutes before shaping, then proceed with the second rise and baking.
Refreshing Day-Old Buns
To restore freshness to day-old buns, sprinkle them lightly with water, wrap in foil, and warm in a 160°C (325°F) oven for 5-7 minutes. Alternatively, split and toast them for a deliciously different texture.
Repurposing Stale Buns
If the buns become stale, don’t throw them out! They make excellent bread pudding or French toast. Simply cut into cubes, soak in a custard mixture, and bake until golden and set.
These Soft Raisin-enriched Yeast Buns are more than just a recipe—they’re a connection to baking traditions that span generations. With their golden tops, soft centers studded with juicy raisins, and heavenly aroma, they’re sure to become a cherished addition to your baking repertoire. Whether served as part of a special breakfast, afternoon coffee break, or holiday celebration, these versatile buns bring comfort and joy with every bite.
