Soft Raisin Buns with Stand Mixer
Tender, buttery buns studded with plump raisins soaked in sweet brown liquid for extra moisture and flavor. The dough develops through extended mixing and two rises, creating a light, fluffy crumb. These buns are perfect for breakfast, afternoon tea, or dessert. This version uses a stand mixer for consistent results and incorporates the raisins during the final mixing stages to distribute them evenly while maintaining dough structure. Finished with an egg wash and butter glaze for a glossy, bakery-quality appearance.
Ingredients
- 2 cups white bread flour, siftedbread flour1:1none
all-purpose flour works but produces less chewy crumb
- ⅓ teaspoon salt
- 2 ¾ oz black raisinsdried currants1:1none
smaller and more delicate; adjust soaking time to 1 hour
- 1 cup lukewarm water
- 7 tbsp salted butter
- 4 tablespoons golden granulated sugar
- 2 teaspoons instant dry yeast
- 1 egg, for egg wash
Instructions
- 1
Dissolve sugar in lukewarm water and soak raisins for 1 hour 30 minutes.
- 2
Drain raisins and reserve the brown sweet liquid.
- 3
Heat reserved liquid to warm temperature. Measure 3/4 cup and add remaining sugar and instant yeast. Stir thoroughly and let rest 10 minutes until foamy.
- 4
Sift bread flour into mixing bowl with salt. Mix well and create a small well in the center.
- 5
Pour yeasty liquid and butter into the well. Mix on slow speed until flour absorbs all liquid, then increase to high speed and mix for 20 minutes until smooth and oily.
- 6
Switch to lowest speed and gradually add wet raisins. Mix at low speed for 5 minutes, then increase to high speed and mix for 15 more minutes until raisins are well incorporated.
- 7
Remove bowl and let dough rest in a warm kitchen for 1 hour, covered with cloth, until doubled in size.
- 8
Coat hands with butter and divide dough into approximately 12 buns of 50 grams each, or shape into one large loaf.
- 9
Place buns on a plate, cover with cloth, and let rise for 1 hour.
- 10
Transfer buns to a baking tray lined with baking paper using a flat spatula, being careful to preserve air in the dough.
- 11
Apply egg wash to each bun.
- 12
Bake at 400°F for 10 minutes, then reduce temperature to 350°F and bake for 5-10 minutes until golden brown.
- 13
Brush finished buns with butter for a glossy appearance.
Tips
Keep reserved raisin soaking liquid warm but not hot when activating yeast; temperatures above 50C will kill the yeast and prevent rising.
Extended mixing develops gluten and distributes raisins evenly; resist the urge to skip or shorten the 20-minute and 15-minute mixing stages.
Brush warm buns with butter immediately after baking to ensure a glossy finish and soften the crust.
Good to Know
Keep in an airtight container at room temperature for up to 2 days. Freeze unbaked shaped buns for up to 3 months; thaw and rise before baking.
Prepare dough through first rise up to 8 hours ahead. Shape and refrigerate overnight; bring to room temperature for 30 minutes before baking.
Serve warm with butter, jam, honey, or as a sweet bread accompaniment. Pairs well with tea, coffee, or morning milk.
Common Mistakes
Do not exceed 50C when warming raisin liquid or yeast will activate prematurely and lose potency before mixing
Do not skip the extended mixing stages or gluten will not develop fully, resulting in dense rather than fluffy buns
Do not squeeze the shaped dough when transferring to the baking tray or you will deflate the air pockets developed during rising
Substitutions
Vegan Options
General Alternatives
smaller and more delicate; adjust soaking time to 1 hour
FAQ
Can I make these without a stand mixer?
Yes, hand-mix on a floured surface. Knead for 25-30 minutes after combining wet and dry ingredients, then knead in raisins for another 8-10 minutes. This requires significant arm strength and stamina.
What if my dough does not rise properly?
Check that your yeast is fresh and that your kitchen is warm (around 24-27C is ideal). If liquid was too hot, yeast may be killed. If dough did not double after 1 hour, extend rising time by 30-60 minutes.
How long can I keep baked buns?
Keep in an airtight container at room temperature for 2 days. Freeze baked buns for up to 3 months. Reheat in a 160C oven for 5 minutes or microwave for 15-20 seconds.