These buns are wonderfully soft and airy, with just the right amount of sweetness. The raisins add natural sweetness and a pleasant chewiness that complements the delicate dough. They are easy to make with simple ingredients and can be enjoyed fresh or stored for later. Perfect for family baking or special occasions, they are always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g all-purpose flour
250 ml warm milk
80 g sugar
75 g butter, softened
1 egg
7 g dry yeast
1 teaspoon vanilla extract
a pinch of salt
For the filling:
150 g raisins
For topping:
1 egg (for brushing)
Directions
Soak the raisins in warm water for about 10 to 15 minutes, then drain and pat dry.
In a small bowl, dissolve the yeast in warm milk with a little sugar. Let it sit for about 10 minutes until foamy.
In a large bowl, mix the flour, sugar, and salt.
Add the egg, softened butter, vanilla extract, and yeast mixture. Mix until a soft dough forms.
Knead the dough for about 8 to 10 minutes until smooth and elastic.
Gently incorporate the raisins into the dough, distributing them evenly.
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
Divide the dough into equal portions and shape into small buns.
Place the buns on a lined baking tray, leaving space between them. Cover and let them rise again for 20 to 30 minutes.
Preheat the oven to 180°C.
Brush the tops with beaten egg.
Bake for 20 to 25 minutes, or until golden brown.
Allow them to cool slightly before serving.
Servings and timing
This recipe makes about 12 to 14 buns.
Prep time: 25 minutes Rise time: about 1 hour 30 minutes Bake time: 20 to 25 minutes Total time: about 2 hours 20 minutes
Variations
You can add a touch of cinnamon or nutmeg to the dough for extra warmth. Citrus zest pairs beautifully with raisins and enhances the flavor. For a richer version, include a light glaze or sprinkle with powdered sugar after baking. You can also replace raisins with dried cranberries or chopped dried apricots.
Storage/Reheating
Store the buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the oven or microwave until warm and soft. If needed, add a small amount of moisture before reheating to keep them tender.
FAQs
Do I need to soak the raisins?
Yes, soaking helps keep them soft and prevents them from drying out during baking.
Can I make the dough ahead of time?
Yes. You can refrigerate the dough after the first rise and bake the next day.
Can I freeze the buns?
Yes. Freeze them after baking and cooling, then reheat before serving.
Why are my buns dense?
They may not have risen long enough or were not kneaded properly.
Can I use instant yeast?
Yes. It can be mixed directly with the dry ingredients.
Can I reduce the sugar?
Yes. Adjust the sugar to your preference.
What can I use instead of raisins?
You can use other dried fruits like cranberries, apricots, or even chocolate chips.
Why didn’t my dough rise?
The yeast may be inactive or the milk temperature may not have been correct.
Can I add a glaze?
Yes. A simple sugar glaze works very well on these buns.
Are these buns sweet or mild?
They are lightly sweet, making them perfect for pairing with drinks or spreads.
Conclusion
Sweet Buns with Raisins are a comforting and versatile baked treat that combines soft, fluffy dough with the natural sweetness of raisins. Easy to prepare and always satisfying, they are perfect for everyday enjoyment or special occasions, bringing warmth and homemade goodness to every bite.
Sweet Buns with Raisins are soft, fluffy homemade pastries filled with plump, juicy raisins and a lightly sweet dough. These classic buns are perfect for breakfast, tea time, or snacks, offering a comforting and timeless baked treat
Author:Catherine
Prep Time:25 minutes
Cook Time:20–25 minutes
Total Time:2 hours 20 minutes
Yield:12–14 buns
Category:Dessert
Method:Baking
Cuisine:International
Diet:Vegetarian
Ingredients
500 g all-purpose flour
250 ml warm milk
80 g sugar
75 g butter, softened
1 egg
7 g dry yeast
1 teaspoon vanilla extract
A pinch of salt
For the filling:
150 g raisins
For topping:
1 egg (for brushing)
Instructions
Soak the raisins in warm water for 10–15 minutes, then drain and pat dry.
In a small bowl, dissolve the yeast in warm milk with a little sugar. Let sit for about 10 minutes until foamy.
In a large bowl, mix flour, sugar, and salt.
Add the egg, softened butter, vanilla extract, and yeast mixture. Mix until a soft dough forms.
Knead the dough for 8–10 minutes until smooth and elastic.
Gently incorporate the raisins evenly into the dough.
Cover and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Divide the dough into equal portions and shape into buns.
Place on a lined baking tray, leaving space between each bun. Cover and let rise again for 20–30 minutes.
Preheat the oven to 180°C.
Brush the tops with beaten egg.
Bake for 20–25 minutes, or until golden brown.
Allow to cool slightly before serving.
Notes
Soaking raisins keeps them soft and juicy during baking.Do not add too much flour to maintain a soft texture.Proper kneading and rising ensure fluffy buns.Add spices like cinnamon or nutmeg, or citrus zest for extra flavor.Substitute raisins with dried cranberries, apricots, or chocolate chips if desired.Store in an airtight container for up to 2 days at room temperature or 4 days refrigerated.Reheat gently and add a bit of moisture if needed.
