These fluffy raisin buns are made with soaked raisins for fruity bursts of flavor and chopped nuts for crunchy texture. A little whole wheat flour is added into these Rosinenbrotchen as well, making them chewy and filling. For more German bread buns, try Brötchen and Laugenstangen.
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These soft raisin buns are called Rosinenbrotchen in German and Krentenbollen in Dutch. "Rosinenbrotchen" translates to raisin little bread, since they're cute little buns that are perfect for individual serving sizes.
This recipe was inspired by my German easter bread, which is also made with orange zest, sliced almonds, and raisins. For more delicious sweet buns, try hot cross buns, Rosinenschnecken (raisin cinnamon rolls), and Slovenian Easter buns.
Growing up in Germany, I loved eating fluffy cinnamon raisin buns. They're different from American buns, since they include whole wheat flour, which makes them more flavorful and chewy.
These sweet buns taste great any time of the day. Serve them plain or with a little butter and jam for breakfast alongside coffee or tea. Or enjoy them as a snack with yogurt or cheese.
Ingredients and Notes
- Raisins - Make sure you soak the raisins so they don't draw out moisture from the bread. Both dark and golden raisins work.
- Milk - Warm milk helps activate the yeast and provide a tender, soft texture. Both dairy and non dairy milk work.
- Active dry yeast - Makes the dough rise. You could substitute instant yeast, but I prefer active dry yeast to make sure my yeast is active within 10 minutes, rather than waiting an hour or two after the dough has already been mixed, kneaded, and risen.
- Granulated sugar - Sweetens the bread just a bit and provides a food source for the yeast. You could substitute brown sugar.
- Eggs - Binds the dough ingredients together and adds a rich flavor.
- Salt - I recommend using non-iodized table salt or fine sea salt for the best flavor.
- Ground cinnamon - Adds a warm spiced flavor that tastes great with raisins. You could also add nutmeg, cloves, and allspice. Or substitute Lebkuchengewürz.
- Orange zest - Adds a pop of citrus flavor.
- Unsalted butter - Softened butter makes the dough tender and chewy.
- All purpose flour - Provides the base structure for these raisin buns. You can substitute bread flour for a chewier texture. But I don't recommend substituting cake flour, which when I tried, made the bread too soft to rise properly.
- Whole wheat flour - Just a little adds a hearty flavor and chewier texture, and makes the bread more filling.
- Almonds - Sliced or chopped almonds (or any nuts of your choice) add a crunchy texture. You could leave the nuts out, if you don't like them.
- Apricot jam - Optional for brushing on top. It's common in German baking to add a shiny texture.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. In a small bowl, cover the raisins with hot water for at least 30 minutes. Or microwave for 1 minute.
2. Mix the warm milk, active dry yeast, and granulated sugar. Set aside for 10 minutes.
3. Whisk the milk & yeast mixture, eggs, salt, cinnamon, orange zest, and softened butter.
5. Mix in the soaked & drained raisins & sliced or chopped almonds.
7. Place the dough back in the mixing bowl. Cover with a kitchen towel.
9. Divide the dough into 12 even balls. Arrange them on a baking sheet.
11. Bake at 350°F for 15 to 18 minutes, until the buns are golden.
4. Add the all purpose flour and whole wheat flour. Mix until it forms a sticky dough.
6. Knead the dough for 8 minutes until it's smooth and elastic.
8. Let it rest and rise in a warm place until it doubles in size.
10. Cover with a clean kitchen towel and proof the buns for 30 minutes.
12. Transfer to a cooling rack. Brush the warm buns with apricot jam.
Carissa's Kitchen Tip
The dough is pretty sticky at first. Knead the dough in the bowl for the first minute by making a claw shape with your hand and bringing the dough on the bottom of the bowl up to the top.
Recipe Tips
- Kneading Dough: Sprinkle a little flour on your work surface and continue adding about one teaspoon of flour to your counter as you knead the dough if it's sticky.
- Rising Dough: I usually rise and proof my dough in the oven (turned off) with light on. This provides a draft-free warm environment which is ideal for the yeast.
- Dividing Dough: I usually divide my dough into 12 pieces by eye. But if you want to make sure each bun is the exact same size, you can weigh your dough buns on a kitchen scale.
Variations
- You can add other dried fruit like currants, cranberries, chopped dates, apricots, or plums.
- I usually use dark raisins, which contrast the golden dough. But you could substitute golden raisins.
- For added spiced flavor, you can add cardamom, ground nutmeg, allspice, or cloves in the dough.
Storage
- Room Temperature: Store leftover cooled buns in an airtight container for up to 3 days at room temperature.
- Freezer: Wrap individual buns in plastic wrap then aluminum foil. Store in the freezer for up to 3 months.
How to Make Raisin Buns Ahead of Time
Mix the dough, knead it, and let it rise until it doubles in size. Then divide the dough and shape it in 12 balls. Refrigerate the buns overnight, or up to 12 hours.
Once you're ready to bake your buns in the morning, proof them for one to two hours until they're puffed up a little, then bake for 15 to 18 minutes.
Related Recipes
Looking for more delicious German bread recipes like this? Try these:
Fluffy Raisin Buns (Rosinenbrotchen)
Equipment
- measuring cups and spoons
- mixing bowls
- whisk
- Large Spoon or Spatula
- Baking Sheet
- Pastry Brush
Ingredients
- ½ cup raisins
- 1¼ cups milk (warmed in the microwave for 1 minute)
- 2¼ teaspoons active dry yeast (one packet)
- ½ cup granulated sugar
- 2 large eggs
- ½ teaspoon salt (use table salt or fine sea salt)
- 1 teaspoon ground cinnamon
- 2 tablespoon orange zest (from one medium to large orange)
- 6 tablespoon unsalted butter (softened to room temperature)
- 3 ½ cups all purpose flour plus extra for kneading
- ½ cup whole wheat flour
- ½ cup sliced almonds
- apricot jam (optional for brushing on top)
Instructions
- In a small bowl, cover the raisins with an inch of hot water. Set aside so the raisins can soak up the liquid for at least 30 minutes. Or microwave the water and raisins for 1 minute.
- In another small bowl, mix the warm milk, active dry yeast, and granulated sugar. Set this aside for about 10 minutes, until it becomes frothy on top.
- In a large mixing bowl, whisk to combine the milk & yeast mixture, eggs, salt, cinnamon, orange zest, and softened butter.
- Add the all purpose flour and whole wheat flour. Mix with a large spoon until there’s no visible dry flour and it forms a very sticky dough.
- Thoroughly drain the raisins and add them to the dough along with the sliced almonds. Knead in the bowl until the raisins and almonds are distributed.
- On a generously floured surface, knead the dough by hand for about 8 minutes, until the dough is mostly smooth and springs back to its original shape when you indent it with your finger.(Add small sprinkles of flour as needed to prevent the dough from sticking to the counter as you knead it. Shape the dough into a ball.)
- Place the dough back into the same mixing bowl and cover with a kitchen towel. Let it rest and rise in a warm place (like an empty oven with the light turned on) for 1 to 2 hours, until it doubles in size.
- Line a baking sheet with parchment paper.
- Once the dough has doubled in size, divide and shape the dough into 12 even balls. Arrange them evenly spaced out on the prepared baking sheet.
- Cover with a kitchen towel and allow to rise for 30 minutes.
- Preheat the oven to 350°F.Bake for 15 to 18 minutes, until the buns are golden on top.
- Transfer to a cooling rack to cool for at least 20 minutes.Optional: Brush the warm loaf with apricot jam. Enjoy!!
Notes
- Rising Dough: I usually rise and proof my dough in the oven turned off with light on. This provides a draft-free warm environment.
- Dividing Dough: I usually divide my dough into 12 pieces by eye. But if you want to make sure each bun is the exact same size, you can weigh your dough buns on a kitchen scale.
- Storing: Store leftover cooled buns in an airtight container for up to 3 days at room temperature.
- Make Ahead: Mix the dough, knead it, and let it rise until it doubles in size. Shape the dough into 12 balls, then refrigerate the buns overnight. Once you're ready to bake your buns in the morning, proof them for one to two hours to warm and puff them, then bake as usual.
Grutz
Danke Schoen
Carissa Erzen
The BEST fluffy raisin buns! 😀