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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.
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?
- dry yeast
- vanilla sugar
- 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.
- 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
- 1 egg yolk
- 2 tbsp milk
- 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.