Raisin Buns with Walnuts
Raisin Buns with Walnuts - Guaranteed raves: easy, fruity buns
Healthy, because
Even smarter
Nutritional values
Walnuts are a great source of protein while apples are rich in fiber and vitamin C.
For a change, try cranberries instead of raisins: the iron-rich relative of blueberries helps the body transport oxygen from the lungs into the blood and also helps prevent urinary tract infections.
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 136 mg | (3 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 48 mg |
Ingredients
- Ingredients
- 1 pinch Dry yeast
- 1 oz Walnut
- 2 eggs
- 3 Tbsps milk
- 1 Tbsp Canola oil
- 1 Tbsp cane sugar
- 1 pinch salt
- 9 ozs Pastry flour
- 1 oz organic raisins
- 2 Tbsps Apple juice
- ½ Apple
- 1 pinch cinnamon
Kitchen utensils
Preparation steps
Mix yeast with 4 tablespoons of lukewarm water in a cup and stir to dissolve.
Finely chop walnuts in a food processor.
Mix together 1 egg, the milk, oil and cane sugar in a mixing bowl. Add half of the chopped walnuts, the dissolved yeast, salt and flour. Beat with the dough hook of a hand mixer until dough is elastic, then cover with a clean kitchen towel and let rise in a warm place about 20 minutes.
Meanwhile, rinse raisins under hot water, then put in a sieve set over a small bowl. Heat the apple juice in a small pot, pour over the raisins and let soak.
Meanwhile, rinse the apple half thoroughly, wipe dry, cut in half, remove the seeds and grate the apple into a bowl. Add the cinnamon and fold into the raisin mixture.
Line a baking sheet with parchment paper. Roll out the dough on a lightly floured surface to about 20 x 6 inches.
Spread lukewarm apple-raisin mixture over the dough with a rubber spatula. Roll up the dough from a long side firmly into a log and cut into 10-12 slices. Place slices on the baking sheet and pinch seams to seal.
Whisk the remaining egg in a cup with the remaining walnuts and sprinkle over the dough slices. Let rise again for another 15 minutes and bake on the middle rack of a preheated oven at 350°F/convection 325°F until golden brown, about 15 minutes. Allow to cool for about 5 minutes and serve.
