morning treats

Print Friendly, PDF & Email

Dieser Beitrag enthält Werbung – advertising.

I’m sure you figured out – in the meantime – that my better half & I spent some weeks in Mallorca. We had a great time & made lots of excursions … there is a lot to be posted. However, there were some baking adventures before we made our Mallorca stay.

So …

You remember: my better half & I had a splendid fortnight in the Netherlands, in Zandvoort. In the morning we sat at our table in front of the windowed wall watching the sky & the sun & sea & beach … when we had breakfast. For breakfast we liked these sweet buns w/ lots of raisins you only can buy in the Netherlands. (I knew from former trips to the Durch coast.)

I like these soft buns w/ the raisins which you may eat pure or w/ a little butter, maybe salted butter.

When back home I thought about baking some of these … At our trusted bakery – of course – you get sweet buns w/ raisins, but there are only very few raisins inside compared to the Dutch version. So I roamed the food blog universe & found a promising recipe at Lisbeths.

I adjusted the quantities, because the 2 of us would be happy w/ 6 buns … & I was generous w/ the amount of raisins. (Maybe I was a little too generous …)

When the buns left the oven they looked marvelous & we had them half-warm w/ salted butter. Just delicious!

Next morning the buns had got somewhat dry & dense … we just put them into the toaster & they were fine again. (Nevertheless I’ll reconsider my approach, the rising times & the amount of raisins …)

What do we need?

  • flour
  • dry yeast
  • vanilla sugar
  • milk
  • butter
  • an egg.

… & on top we need some more milk & an egg yolk for brushing the buns.

We mix all the dry ingredients.

We melt the butter & mix the molten butter w/ the egg & the milk. Then we combine it & knead it. Finally the raisins are folded in & we form a ball.

We cover the bowl w/ a tea towel & put it in the oven for about 45 min. We start the heating at 50° C for about 2-3 min – then stop the heating. It will be nicely warm for the dough to rise. (Compare the last photo above w/ the 1st photo below!)

We form a roll & cut it into 6 pieces. Each gets a place on a baking tray lined w/ baking parchment.

… & we repreat: heat the oven for 2-3 min at 50° C, then stop the heating & let the buns rest in the warm oven for about 20 min.

Finally we whisk the milk & the egg yolk & brush the mix generously all over the buns.

The oven is preheated now to 160° C fan & the buns will enjoy baking for about 15 min.


morning treats
Prep Time1 hr 25 mins
Cook Time15 mins
Servings: 6 buns
  • 250 g all-purpose flour
  • 1 packet dry yeast (7 g)
  • 2 tbsp vanilla sugar
  • 125 ml milk
  • 1 egg
  • 65 g butter (molten)
  • a pinch of salt
  • 200 g raisins
for the top:
  • 1 egg yolk
  • 2 tbsp milk
how to:
  • Melt the butter & let it cool down.
  • Mix flour, dry yeast, vanilla sugar & salt.
  • Whisk milk, molten butter & egg w/ an eggwhip.
  • Knead together the flour mix & the liquid mess. Add the raisins & knead well to distribute the raisins.
  • Form a ball & let it rest in the oven for about 45 min (covered w/ a tea towel). Preheat the oven to 50° C for about 2-3 min beforehand.
  • Knead the dough & form a roll. Cut it into 6 pieces & form small balls. Put them onto a baking tray lined w/ baking parchment. Let it rest in the warm oven for about 20 min. (Repeat the preheating of teh oven to 50° C for about 2-3 min.)
  • Take the baking tray out of the oven & preheat the oven to 160° C fan.
  • Whisk egg yolk & milk & brush the mix all over the buns.
  • Bake the buns for about 15 min.
Prep Time: including 1 h 5 min for the yeast to work.
Raisins: I put in a lot of raisins (200 g). It will also work w/ about half of it (100 g).
Enjoy the buns at once after cooled down to room temperature. Next day use your toaster  before serving.

(information on equipment)

Spread the word. Share this post!