Soft and pillowy, these raisin buns are sweet with a touch of spicy flavour, which comes from the addition of cinnamon and allspice.
These cinnamony raisin buns make their way to the table for weekend breakfasts and brunches, but also are great to serve as snacks.
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What You Will Need To Make Raisin Buns
To make this recipe, the following ingredients are needed:
- Dry active yeast.
- White sugar.
- Milk.
- All-purpose flour.
- Cinnamon.
- Allspice.
- Salt.
- Water.
- Butter.
- Eggs.
- Raisins. We use sultanas but Thompsons or golden raisins can be used.
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Tips For Making This Recipe
Raisin buns are made from yeast dough, so make sure all ingredients are at room temperature. This will ensure a good rise in the dough.
A food scale is handy to weigh the dough and divide it evenly into portions. This helps the buns to bake evenly.
Serving Raisin Buns
We like to serve these buns for breakfast because they resemble raisin bread. Slice them in half and serve them warm with a little butter.
These buns also are a perfect addition to a weekend brunch. When serving for brunch, we like to make the buns half the normal size which yields 24 buns instead of 12.
These buns are also great as a snack for school lunches or after-school snacks.
How to Store These Buns
After cooling completely, these buns will stay fresh for up to two days in an airtight container at room temperature.
They are also easily frozen for up to two months. Place buns in a freezer bag and freeze. Thaw at room temperature before reheating.
If you’re interested in more brunch recipes, try our way to make cinnamon buns.
Leave us a message below in the comments if you’ve made this recipe.
Raisin Buns
Equipment
- Stand Mixer with dough hook
Ingredients
- 2 tsp dry active yeast
- 4¼ cups all-purpose flour
- ⅓ cup sugar
- 1 Tbsp cinnamon
- 1 tsp allspice
- ½ tsp sea salt
- 1 cup milk, at room temperature
- ½ cup warm water
- 1 egg
- 4 Tbsp butter, softened
- 1 cup raisins
- 1 egg white, for brushing the buns before baking
Instructions
- In the bowl of a stand mixer, combine yeast, flour, sugar, cinnamon, allspice and salt.
- In a small bowl, whisk together milk, water and egg.
- Turn mixer on low and slowly pour wet ingredients into the dry.
- Add butter and raisins and continue on low until all ingredients are combined.
- Increase speed to medium-low and knead the dough for 5-7 minutes.
- Once kneaded the dough should be stretchy and not break easily when pulled.
- Place dough in a greased bowl and cover.
- Let rise for 1-1½ hours or until doubled in size.
- Punch dough down and turn over onto a lightly floured surface.
- Knead 3-4 times and then form into a large log.
- Cut into 12 equal pieces and form into balls.
- Place dough balls into a greased 9-inch by 13-inch baking pan.
- Cover and let rise again for 30-45 minutes.
- Preheat oven to 350℉
- Brush buns with egg white.
- Bake for 20-22 minutes or until golden.
- Allow to cool in pan for 5 minutes before removing from the pan and cooling on a wire rack.
- Store cooled buns in an airtight container.
