CINNAMON RAISIN BUNS
One of the most valuable recipes on our blog––our Asian milk bread––is now joined by Cinnamon Raisin Buns, a new addition to the bakery bun family.
Although these cinnamon raisin buns aren’t Asian, I’d often find them in Chinese bakeries. They’re like cinnamon raisin bread and toasted with a little butter; they’re divine.
Then there’s their fancy schmancy swirly design. If you think it’s too difficult, you’re wrong. Take a look at the next paragraphs to see how we did it.
FOR THE BREAD DOUGH:
- 2/3 cup of heavy cream(160 ml, at room temperature)
- 1 cup of milk (plus 1 tablespoon, at room temperature; total 250 ml)
- 1 pc. of large egg (at room temperature)
- 1/3 cup of sugar
- 1/2 cup of cake flour
- 3 1/2 cups of bread flour
- 1 tbsp. of active dry yeast
- 1 1/2 tsp. of salt
TO FINISH THE BUNS:
- 2 tbsp. of sugar
- 2 tsp. of cinnamon
- 1/2-2/3 cup of raisins
- 1 pc. of large egg (beaten with 1 tablespoon water)
- 1 tbsp. of sugar (12g, dissolved in 1 tablespoon hot water to make a simple syrup)
- Make the bread dough first. The following ingredients should be placed in a mixing bowl: heavy cream, milk, and eggs; sugar; cake flour and bread flour; yeast and salt; (in that order). Set the mixer to “stir” mode and insert the dough hook. Take a 15-minute break from the mixer now and then to knead the dough by hand.
- After just 15 minutes of sitting, the dough is ready for proofing. Place the bowl in a warm place with a moist towel on top for an hour. The dough will almost double in size.
- After an hour of proofing, return the dough to the mixer and stir for an additional five minutes to remove air bubbles. Place the dough on a gently floured surface and divide it into 12 equal pieces.
- Make a rough 8-by-4-inch rectangle out of each piece. Add a few raisins and some cinnamon sugar to the dish. Sliced the cigar in half lengthwise, but leave one end attached (it will resemble a pair of pants when cut this way). To make a snail bun, twist the two halves together and tuck the ends beneath the bun. Let rise on a baking sheet with a clean kitchen towel covering for another hour.
- Pre-heat the oven to 350 degrees Fahrenheit. Egg wash the raised buns, then bake for 13-15 minutes, till golden brown. Brush them with simple syrup as soon as they’re out of the oven.