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.


8 comments:

  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

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

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

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  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

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  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!

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

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    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!

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    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%.

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