Raisin Buns with Icing
Ingredients
- For the dough
- 7 grams Dry yeast
- 1 tsp sugar
- 500 grams Pastry flour
- 1 tsp salt
- ¼ tsp cinnamon
- ¼ tsp Ground clove
- ¼ tsp allspice
- 50 grams sugar
- 75 grams raisins
- 25 grams candied orange
- 25 grams Candied lemon
- 50 grams butter
- 1 egg
- 0.13 l milk
- For the icing
- 4 Tbsps sugar
- 100 grams powdered sugar
Preparation steps
For the dough: Mix the dried yeast with 1 teaspoon sugar and 125 ml (approximately 1/2 cup) of lukewarm water. Cover and let rise in a warm place for about 15 minutes. Put the flour into a mixing bowl and mix with salt, cinnamon, cloves and allspice. Add 50 g (approximately 1/4 cup) sugar, raisins, the candied orange and lemon peels to the flour mixture and mix well. Make a well in the middle of the flour and pour in the yeast.
Melt butter and pour into the flour. Add an egg and knead into a dough. Gradually add lukewarm milk to dough until it becomes a firm yet smooth dough that blisters. Cover and let rise in a warm place for about 1 hour. Knead dough briefly again. On a work surface lightly dusted with flour, form dough into a long roll and divide into12-15 pieces of equal size. Roll each piece of dough into a ball, flatten slightly with your hand and put the dough balls onto a lined baking sheet, making sure to leave some distance between each ball. Place a towel over the sheet and let rise for another 45 minutes.
Preheat the oven to 200°C (approximately 400°F) convection.
Bake buns for about 25 minutes until golden brown.
For the icing: Heat the sugar with 4 tablespoons water until sugar dissolves. Cover the buns with the sugar water and let cool. Mix the powdered sugar with 1-2 tablespoons of water until it becomes a thick icing. Either with a spoon or a piping bag, drizzle icing in a cross over each bun. Allow to cool and serve.
