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–+ servings

Fluffy Raisin Buns

developed & tested by:

Carissa Erzen
These fluffy raisin buns are made with soaked raisins & orange zest for fruity flavor, almonds for crunch, and a little wheat flour for a chewy texture. An optional glaze of apricot jam is brushed on top to keep them subtly sweet.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 15 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Course Breakfast, Side Dish, Snack
Cuisine German
Servings 12 buns
Calories 301 kcal

Equipment

Ingredients
 
 

  • ½ cup raisins
  • 1¼ cups milk, warm
  • 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 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. Shape the dough into a ball.
    • This dough feels sticky at first, so I find it easiest to knead the dough by wetting my hands with cold water periodically (trust me, it helps!)
  • Place the dough back into the same mixing bowl and cover with a kitchen towel. Let it rest and rise for 1 to 2 hours, until it doubles in size.
    • I usually rise and proof my dough in the oven (turned off) with oven light on. This provides a nice draft-free, warm environment for the yeast to do their thing.
  • 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 proof for 30 minutes.
  • Preheat the oven to 350°F (180°C). Bake for 15 to 18 minutes, until the buns are golden on top.
  • Optional: Brush the buns with apricot jam while they're still warm. Transfer to a cooling rack to cool for at least 30 minutes. Enjoy!!

Notes

  • 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.

Nutrition

Serving: 1 bun (of 12)Calories: 301kcalCarbohydrates: 47gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 45mgSodium: 121mgPotassium: 194mgFiber: 3gSugar: 10gVitamin A: 262IUVitamin C: 2mgCalcium: 60mgIron: 2mg
Keyword fluffy buns, German bread buns, raisin buns, rosinenbrotchen
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