Cape Malay Cooking’s Raisin Buns / Bread
To make 12 buns. The ingredients can easily be doubled to make 24 buns or 12 buns and a loaf.
450g cake flour (about 3 1/2 cups)
½ teaspoon salt
1 packet instant yeast
1 teaspoon mixed spice
1 teaspoon ground cinnamon
2 teaspoons ground aniseed
250 – 300ml lukewarm water & milk mixture (half & half)
1 tablespoon sugar
1 tablespoon boiling hot water
In a large mixing bowl, mix together the flour and salt.
Rub in the butter.
Stir in the yeast, sugar spices and raisins.
Stir in the lukewarm water to form a sticky soft dough.
Knead on a lightly floured surface for 10 minutes or until the dough is smooth and doesn’t stick to the work top.
Cover the bowl with Clingfilm and leave to rise until double in size in a warm area.
Knock the dough down.
Divide into 12 pieces and shape into buns.
Place on a floured baking sheet cover with plastic and leave in a warm place to rise until double in size.
Bake for about 15 – 20 minutes in a preheated oven at 200C.
To make the glaze, mix together the sugar and hot water until sugar has dissolved.
Brush over the baked buns immediately once removed and leave to cool on a cooling tray.
© Cape Malay Cooking
Posted on 19/02/2015, in Bread and tagged #capemalaycooking, bread, breakfast, breakfast buns, buns, Cape Malay, cape malay cooking, Cape Malay Foods, Cape Town, Raisin Buns, Raisin Loaf. Bookmark the permalink. 3 Comments.