Raisin Buns
Raisin Buns - Your mouth will water from the fragrance!
Healthy, because
Even smarter
Nutritional values
The raisins, which are rich in fiber, support a constant blood sugar level and slow down cravings. This recipe is also a good source of calcium and phosphorus, which strengthens the bones and promotes dental health.
These raisin buns are of course also a treat without raisins - so you can simply leave them out or replace them with cranberries, for example. Try out some different combinations and see what you like best!
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 178 mg | (4 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 17 ⅗ ozs Pastry flour
- 1 cube fresh Yeast
- 8 Tbsps sugar (divided)
- 7 ozs lukewarm milk
- 1 ¾ ozs softened butter (plus more for greasing)
- 1 pinch salt
- 2 eggs
- ½ tsp vanilla extract
- 3 Tbsps raisins
- grated Lemon peel
Preparation steps
Pour flour into a bowl and form a well in center. Crumble yeast into well and add 2 tablespoons sugar and 5 tablespoons of milk. Sprinkle with flour, cover and let rest for 15 minutes.
Add butter, salt, eggs, vanilla, remaining sugar, raisins, and lemon zest to flour and knead into a smooth dough with the dough hook of a mixer, adding milk as needed to soften the dough.
Cover dough and place in a warm place for 30 minutes. The dough should double in size.
Divide dough into 12 pieces and shape into balls. Set aside and let rest for about 15 minutes.
Grease a rectangular baking dish measuring 8 x 12 inches. Place dough balls inside and bake in a preheated oven at 350°F for 30 minutes or until golden brown. Cool slightly and serve.
