Small raisin/sugar buns. This should have been chocolate buns, but not enough chocolate left.
- 500 g white bread flour
- 1 teaspoons salt
- 1 tablespoon sugar
- 40 g butter diced
- 20 g fresh yeast
- 1 small egg
- 250 g milk lukewarm
- 100 g rasins
- 100 g pearl sugar
1. Mix flour, salt and sugar in a bowl. Rub the butter in the flour.
Crumble the yeast in the flour. Add half of he milk, the eggs and start mixing. Add the remaining milk. Result should be a soft but not sticky dough. Turn out on work surface. Knead for 3 minutes. When the dough is smooth, start adding the raisins and sugar until evenly distributed.
Leave to rise until doubled in size (takes at least an hour).
2. Form small balls each -about 50 g- and put an a greased baking tin. Leave to rise for another hour or until doubled in size.
3. Bake in a preheated oven for about 22 minutes at 210 C. Buns can be glazed with an egg-milk mixture before going into the oven.