Spiced Raisins Buns

... 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.