Raisin Buns
Lina Wiklund- about 25
- 30 min
- 1 hour
Raisin buns that are just as easy to bake as they are to eat.
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.1/5
426 VotesHere's how:
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1
Day 1
Bring water to a boil and pour it over the crushed rye and sesame seeds. Cover with plastic wrap and let stand overnight at room temperature.
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2
Day 2
Dissolve the yeast in 20 °C water, then add the seeds and rye groats along with the remaining ingredients. Stir until well combined. Cover the bowl with plastic wrap and let it rise for 60 minutes.
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3
Place the dough on a baking sheet lined with parchment paper and let it rise in your turned-off oven with only the light on for about 45–60 minutes.
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4
Let the bread come to room temperature and preheat the oven to 250 °C. Place the bread in the oven at 250 °C, then after a minute, lower the temperature to 225 °C and bake for about 8–10 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Day 1
- 140 g (about 2 dl) cracked rye
- 300 g (3 dl) boiling water
- 70 g (1 dl) sesame seeds
Day 2
- 50 g (1 packet) KronJäst for Bread, fresh
- 60 g (1 dl) raisins
- 500 g (5 dl) water
- 40 g (2 tbsp) honey
- 15 g (2.5 tsp) salt
- 40 g (5 tbsp) oil
- 510 g (about 8.5 dl) all-purpose flour
The recipe comes from
kronjast.se
