Servings: 10 buns
Calories: 200kcal
Cost: $8-$10
Equipment
- Large mixing bowl
- Saucepan
- Wooden spoon or mixer
- Clean kitchen towel or plastic wrap
- Baking sheet lined with parchment paper
Ingredients
- 325 g all-purpose flour
- 150 ml whole milk (1/2 cup + 2 tbsp)
- 50 g granulated sugar (1/4 cup)
- 2 tsp instant yeast
- 1/2 tsp cinnamon powder
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1 large egg
- 50 g unsalted butter softened
- 75 g raisins (1/2 cup)
- 2 tbsp flour for the cross
- 1-2 tbsp water for the cross
- 2 tbsp apricot jam or honey for the glaze
Instructions
- Heat the whole milk until lukewarm and combine with sugar and yeast; let stand for 5-10 minutes.
- In a large bowl, mix flour, cinnamon, allspice, and salt.
- Stir in the egg and yeast mixture until a shaggy dough forms.
- Add softened butter and mix until incorporated and smooth.
- Turn dough onto a floured surface and knead for 5-7 minutes until elastic.
- Knead in the raisins evenly throughout the dough.
- Place dough in an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled.
- Punch down the dough, divide into 10-12 pieces, and shape into buns.
- Place buns on a parchment-lined baking sheet and let them rise for another 30-45 minutes.
- Prepare cross mixture and pipe crosses onto risen buns.
- Bake buns for 15-20 minutes at 375°F (190°C) until golden brown.
- Glaze the buns with warmed apricot jam or honey right out of the oven.
- Cool on a wire rack and serve warm.
Notes
For fluffy buns, use a warm, draft-free spot for rising. Experiment with substitutions for raisins (e.g., dried cranberries or chocolate chips). Freeze leftover buns (without glaze) for up to 3 months; thaw and warm before serving.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Calcium: 30mg | Iron: 1mg
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