Fluffy Raisin Buns (Rosinenbrotchen)
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 a little more chewy and filling.
Equipment
- measuring cups and spoons
- mixing bowls
- whisk
- Large Spoon or Spatula
- 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.
Nutrition
Serving: 1bunCalories: 301kcalCarbohydrates: 47gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 45mgSodium: 121mgPotassium: 194mgFiber: 3gSugar: 10gVitamin A: 262IUVitamin C: 2mgCalcium: 60mgIron: 2mg
Did you make this recipe?Leave a comment below - I love hearing from you!