I attempted raisin bread once before and it was a failure. I was afraid to attempt bread again until I saw this recipe, which inspired me. The buns looked so fluffy, soft, and delicious that I just had to try! I'm glad I did, because it turned out to be a hit with my family.
Additional proof that the buns were a hit: I wanted to have a bun for breakfast, but when I woke up. I discovered that all the buns were gone! Poof! No where in sight! It turns out that Miss JSB took the rest of the buns to school! I couldn't even test how long the buns would keep for.
Before Oven Time.
Whole wheat cinnamon raisin buns
From Toxo Bread
- 2/3 cups raisins
- 1/2 cup + 1 tbsp hot water
- 2 1/4 to 2 1/2 cups unbleached all-purpose flour
- 3/4 cups whole wheat flour
- 1/2 cup lukewarm milk
- 4 tbsp vegetable oil
- 2 tsp instant yeast
- 1 1/2 tsp sugar
- 1 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 egg, beaten
- In a large bowl, let the raisins soak in the hot water for 10-15 minutes until they begin to get soft. This keeps the raisins plump and less likely to burn once they’re in the oven.
- Add the milk to lower the temperature of the water, and then mix in the remainder of the ingredients. You may need to add a bit more flour because this dough is quite sticky. Stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured surface, and knead until it becomes smooth and supple, around 6 to 8 minutes. Transfer the dough to a lightly greased bowl, cover with a damp cloth, and allow the dough to rise till approximately doubled, about 60 minutes.
- *Note: If you like, you can incorporate a folding step halfway through this first rise. If you won’t be able to tend to the dough within ~an hour’s time, you can also place the dough in the refrigerator for the first rise and let the dough sit on the counter for ~15-20 minutes before proceeding to the next step.
- Transfer the dough to a lightly floured surface (I used a wooden cutting board) and divide into 12 equal portions. I do this by gently flattening the dough into a rough circle, dividing the circle into 4 equal portions, and then dividing each of the 4 portions into 3 equal smaller portions for a total of 12 portions. Shape each small portion into a ball and cover lightly with plastic wrap. Let the buns rise until puffy, around 30 minutes.
- Brush the beaten egg on the tops of each bun – this egg wash will give the buns a glossy shine. You can apply two egg washes (once ~15 min before baking and once right before baking) if you like, but just be careful that there isn’t so much egg it pools at the bottom of the buns = burnt bun bottoms = bird and squirrel food (!).
- Bake the buns in a preheated 350°F oven for about 20 minutes, until they’re light golden brown. Remove the buns from the oven, and cool on a wire rack before tearing them apart and savouring their deliciousness.
- I was surprised that I enjoyed this bread, because normally I do not like the taste of wheat. Because the bread is composed of both all purpose flour and whole wheat, it helps hide the wheat taste.
- One improvement I would make is add more raisins, maybe 1 cup of raisins instead of 2/3 of a cup. I felt that there was too much bread compared to the amount of raisins.