Raisin Buns

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Raisin Buns – Cape Malay Cooking & Other Delights​ – Salwaa Smith

Freshly Bakes Raisin Buns
Freshly Bakes Raisin Buns

This time of the year brings back fond memories of many years ago. My late mom (may Allah/God grant her nur/light in her kubr/grave, ameen) used to make these buns to gift to our neighbours. She would knead and bake up to 5kg at a time. Imagine all those buns and all the people who enjoyed it. Here I’m sharing her recipe to make 24 buns but if your feel adventurous and generous make extra to share with your neighbours 😉

Makes 24
1 kg cake flour, extra for dusting
1 & 1/2 tsp salt
100 g soft butter
2 packets instant yeast (7 g packets)
2 Tbsp sugar
3 tsp mixed spice
2 tsp cinnamon powder
4 tsp ground aniseed
250g raisins or dried mixed fruit
2 – 3 cups warm water & milk mixture (half & half)

Raisin Buns - Before Baking
  Raisin Buns – Before Baking

 

Raisin Buns Before Baking
Raisin Buns Before Baking

 

Freshly Baked Spread With Lots Of Butter
Freshly Baked Spread With Lots Of Butter

Glaze:
2 Tbsp sugar
2 Tsp 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. Mix in the water/milk to form a dough. Start with 2 cups first, gradually add the rest as needed. Certain flour needs a little more or less liquid so feel free to adjust. Mix until all the ingredients are fully incorporated.

Turn the dough out onto a lightly floured surface and knead for 10 minutes or so until the dough is soft and smooth.

Return the dough to the mixing bowl, cover with plastic wrap and leave to rise in a warm spot until double is size, about 2 hours.

Gently knock the dough down for the air to escape. Divide the dough into 24 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 200 degrees Celsius.

To make the glaze, mix together the sugar and hot water until sugar has dissolved. Brush over the baked buns immediately after taking from the oven.

Suggestion:

Instead of making buns divide the dough into two, bake in loaf tins for raisin bread / loaves. Brush with glaze after baking.

 

Raisin Loaf
Raisin Loaf

 

Raisin Loaf
Raisin Loaf

© Cape Malay Cooking & Other Delights

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Cape Malay Cooking’s Raisin Buns / Bread

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Raisin Buns / Loaf
Raisin Buns / Loaf

 

Ingredients:

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
50g butter
1 packet instant yeast
50g sugar
1 teaspoon mixed spice
1 teaspoon ground cinnamon
2 teaspoons ground aniseed
125g raisins
250 – 300ml lukewarm water & milk mixture (half & half)

Glaze:
1 tablespoon sugar
1 tablespoon boiling hot water

 

Raisin 2

Method:
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

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Raisin buns