About this recipe:These little buns can be stuffed with raisins as called for, or you could even use chocolate chips. Sultanas, currants or other dried fruits also work a treat. My daughter brought the recipe back from uni.
10g dried active baking yeast
500g plain flour
60g caster sugar
1 teaspoon salt
100g butter, melted
2 eggs, beaten
2 tablespoons milk
2 tablespoons caster sugar
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Method Prep:20min › Cook:20min › Ready in:40min
Heat the milk until lukewarm, mix the yeast with two tablespoons of lukewarm milk in a small bowl.
Add the flour, sugar and salt to a large bowl and mix.
Add melted butter in the centre of the dry ingredients, then add the yeast, remaining milk and beaten eggs. Mix until the dough is soft but not sticky. Add raisins and mix into dough.
Cover the bowl with a damp towel, let the dough rise for 90 minutes.
Knead the dough vigorously on a floured surface, cut in small round or long buns, let the dough rise a second time for an hour and a half.
Preheat the oven to 180 C / Gas 4.
Bake in the oven for 15 minutes to 20 minutes. While the buns are cooking, prepare the glaze by mixing 2 tablespoons of milk with 2 tablespoons caster sugar. Bring the mixture to the boil.
Remove the buns from the oven and brush them immediately with the glaze.
Lovely teatime buns - nice toasted with butter and jam. I used 1 sachet of 'easybake' yeast (7g) which is added to the dry mixture and it worked perfectly. I glazed the buns by brushing the tops with agave nectar while still hot. Very quick and easy. - 09 Aug 2014
Excellent recipe. I would only add that if you are kneading by hand, keep a fairly fast steady rhythm for total time between 10 and 15 minutes until the dough is smooth, supple, and silky. - 22 Mar 2016