Mini Raisins Buns#BreadBakers

This month for Bread Bakers,  am,  the host. On my to do list for the event was Schiacciata con l’uva, had specially frozen the grapes for this purpose. 
Went on a holiday my fridge main tripped as the result everything in the fridge got spoilt, even the cheese mildewed. Had a tough time cleaning the fridge after I, came from a enjoyable holiday. Had to change my recipe and make these mini raisins buns, since fresh grapes are not available in this season. 

Here, have used fresh yeast that I bought, from Germany. In Germany I believe, they use fresh yeast to bake their breads and this yeast is too good. The bread has a delicious flavor.

Makes 8 Mini Buns
Ingredients
 280 Grams All Purpose Flour 
140 Ml Full Fat Milk 
10 Grams Fresh Yeast 
1 Large Egg 
50 Grams Margarine 
25 Grams Fine Sugar 
½ Teaspoon Salt 
½ Teaspoon Vanilla Sugar 
75 Grams Golden Rasins 

Method 
In a mixing bowl or food processor  add the yeast, milk, when the yeast starts to bubble,  add the flour, egg, and run the processor till it forms into a dough on low speed.  Then add the sugar, vanilla sugar, salt, margarine and again run the food processor on high speed to make a nice soft and smooth dough for about 8 to 10 minutes. 
Take this out on a lightly dusted floured work surface, add the raisins, fold and stretch the dough till this is well incorporated. Keep it in a oiled bowl covered with a towel till it doubles in volume.

Grease and line a baking tray well. Preheat the oven a 180°C.
When it doubles in volume, take out on to floured surface and deflate the dough. 
Cut into equal pieces, weighing around 80 grams each roll it into smooth balls place them in a the prepared baking tray. 

Brush with egg wash and keep them covered till 
they double in size. 
Then bake them for round 15 to 18 minutes. Baking time may also vary depending on the size of the buns, type and accuracy of your oven. 
Place them on a wire rack to cool.
See the golden raisins peeking
The aroma of these buns  was so tempting had two of these hot just like that with a cup of tea... delicious!!  The remaining got over for our breakfast the next morning.

Labels : Breads, Raisins, Mini Buns, Bread Bakers, Breakfast, Yeasted, Egg

#Bread Bakers Theme for September 2018 is Baking With Grapes

Buccellato-di-lucca from Gayathri's Cook Spot 
Cinnamon Raisin Bread from Food Lust People Love 
Cinnamon Raisin Rolls from Ambrosia 
Golden Raisin Walnut Bread from Cindy's Recipes and Writings 
Mini Raisins Buns from Sneha's Recipe 
Roasted Grape and Pear Kuchen from A Day in the Life on the Farm 
Red Wine Rosemary Bread from All That's Left Are The Crumbs 
Sausage and Cambozola Pizza with Arugula and Grapes from Karen's Kitchen Stories 
Sourdough Focaccia with Pickled Grapes and Speck from Baking Sense 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
 

sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

5 comments:

  1. I'll call your buns Sunshine buns :) they have such a beautiful golden hue and the golden raisins peeping out! The crumb looks soft. Bookmarked the recipe!

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  2. Oh Sneha so sorry about the terrible homecoming. I hope you had a nice trip. Thanks so much for forging ahead and sharing this lovely recipe and for hosting this month.

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  3. I'm so sorry about your fridge! These rolls look delicious.

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  4. Thanks for hosting, Sneha. I love this them and your raisin buns look great.

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  5. I'll take 2 please! Thanks for hosting!!!

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