Wednesday, September 30, 2015

Making Raisin Buns with Butter and Sugar

When my parents visited me last week, I spared some time to bake them some home-made bread so they know how my bread, that is kneaded with bread maker, tastes like. Previously, I could only show off my bread photos to my Mom via Whatsapp or BBM so I was quite happy that they were finally in Malaysia and I could bake something for them.

The first bread that I made for my parents last week was Raisin Buns with Butter and Sugar which recipe I adapted from here. My Dad and Mom enjoyed the buns for snack and my Dad was very excited to eat the home-made buns that used no preservatives at all.

So here's the recipe that I used:

Raisin Buns with Butter and Sugar


200gr Bread Flour
15gr Condensed milk 
120ml Milk
1 Egg white
20gr Sugar
1/8 tsp Salt
1 tsp Yeast
20 gr Unsalted butter, at room temperature
1 tsp Vanilla extract
20-30gr Raisins
10gr Unsalted butter, cold and divided into 4-6 pieces (depending on your bread shape)
Some sugar, for sprinkle
1 Egg yolk and 1 tsp of Milk, for egg wash


1. Double boil or heat fresh milk and condensed milk in a heat-resistant bowl until lukewarm.

2. As per the general bread maker function: Place fresh milk, condensed milk, vanilla extract, egg white, sugar and salt first in the bread maker.

3. Pour the bread flour then make a small hole in the flour.

4. Put the yeast in the flour hole (make sure the yeast is not in contact with the liquid ingredients before kneading).

5. Turn your bread machine on (I use the basic program). Once the mixture has turned into a dough, add the (room temperature) butter in. If you think the dough is too wet, add 1-2 tbs flour, as needed.

6. At the second kneading, add the raisins.

7. Take the dough out of the machine and divide the dough into 4-6 portions, depending on the loaf pan you use. Shape each portion into round ball then place each ball in the lined loaf pan then cover the loaf with a cling wrap. Let the dough proof for 45 mins or until double in size.

After proofing.

9. Slit the centre of each dough rolls with a sharp knife and place a slice of cold butter in the cut area. Egg wash the buns then sprinkle the top with some coarse sugar.

Ready to bake.

10. Bake the buns in a preheated oven at 180 degree Celcius for 20-25 minutes at the middle rack (turn the oven to fan forced for the last 5 minutes of baking).

11. Once done, remove the buns from the loaf and cool it on a wire rack before serving.

**This recipe makes 1 regular size loaf of buns.

The interior of the bread.

These buns was easy to make and the final results had very soft texture too, which my Mom and Dad appreciated. However, as these buns used no preservatives, they only lasted for about 2 days before they went bad - so consume the buns fast!

Days after I baked these buns, I made plain Potato Bread for my parents. You can check the recipe here.

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