Thursday, August 6, 2015

Spiced Raisins Buns

Bread Rolls
Bread rolls
Bread Rolls
... before baking 

Recipe adapted from Victoria's  Soft & Fluffy Cranberry Bread 

Ingredients: [Makes 20 buns]

Cooked starter dough:  [Prepare this the day before]
60g bread flour
5g caster sugar
42g hot water
24g butter
  • Place water into a small saucepan over low fire.  Add butter into the hot water and stir until butter has melted.
  • Bring to the boil and turn off the fire.
  • Mix in flour and sugar and stir to form a soft dough.
  • Transfer into a container and keep it covered.
  • Chill for 18 - 24 hours.

Main dough:
400g bread flour
60g plain flour
40g coconut flour
90g light brown sugar
8g salt
1/2 tsp ground cinnamon
1/2 tsp mixed spice
8g instant dry yeast
60g egg
50g thickened cream
255g coconut milk
125g starter dough (all of the starter dough)
100g raisins

50g coconut oil

  • In a mixer fitted with a dough hook, combine all ingredients (except coconut oil) together.  Knead until a soft dough is formed.  Add in coconut oil and continue kneading until dough is smooth and elastic and passes the window-pane test.
  • Place the dough in a lightly oiled bowl and cover it.  Allow to proof until double in size.
  • Punch the dough down and knead lightly.
  • Divide dough into 20 equal portions.  Cover and rest for 10 minutes.
  • Then shape dough into balls and place close together onto a greased and line baking tray (32 x 25 x 5 cm).  Cover and proof until almost double in size.
  • Preheat oven to 185 degrees C.
  • Bake for about 25 - 30 minutes or until buns are golden brown.
  • Transfer buns onto a wire rack and brush butter over hot buns.  Set aside to cool.


  1. You know I think I'm obsessed with spice! I gravitate towards anything with spice in it and I would love the smell of these coming out of the oven! :D

  2. I love the use of coconut cream in these raisin buns! They look super soft.

  3. Veronica, these buns look lovely. I can even smell them from here hah..hah... It's next on my baking list :)

  4. ooh ! slurp slurp slurp! i was about to send these to print and realised you hv linked back to me >_< thanks so much.. nonetheless, i'm still filing this to my file ;) coconut flour, coconut milk! these are my cup of tea.. am sure the texture will be superb

  5. Hi, may I know where to buy coconut flour in Singapore? If I cannot find it, what is the substitute and is it to substitute in equal amount? Thanks!

    1. Hi Ai Li, just replace with normal flour.

    2. Hi Veronica, thanks for responding so fast. Will there be any difference in taste, texture and fragrance and do I substitute with the same amount? By the way, is thickened whipping cream? Thanks!

    3. I don't think there is any difference in taste or texture. You will still get the coconut-y flavour from the coconut milk. Thickened cream is whipping cream which has a minimum fat content of 35%.


Thank you for visiting my blog. I always love reading your thoughts and comments!

Related Posts Plugin for WordPress, Blogger...