Category: Sweet Bakes

Raisin Buns

Makes: 12 large or 24 small buns
Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes
Baking Time: 20 - 25 minutes
420 g Cake flour (875 ml / 3½ cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
80 ml Lukewarm water (approx.  cup)
125 ml Lukewarm milk (½  cup)
1   Large egg (beaten)
75 g Raisins
200 g Sugar (1 cup)
125 ml Water (½ cup)
  1. Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix lukewarm milk and beaten egg together and add enough lukewarm water to form a soft dough.
  3. Knead the dough well until smooth and elastic for about 10 minutes. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down, add raisins and knead well until all the raisins are worked through.
  5. Divide into 12 large or 24 small equal pieces and shape each piece into a ball. Place the balls, leaving spaces between them, onto a greased baking tray. Cover with greased plastic and allow to rise in a warm place until double the size, about         20 – 30 minutes.
  6. To make the glaze: dissolve the sugar in the water and stir over low heat until slightly thickened.
  7. Bake the Raisin Buns in a preheated oven at 180 °C / 350 °F for 20 – 25 minutes until golden. Brush with glaze.