Hi, I’m Jane. Today, I’m gonna show you how to prepare raisin bread rolls with sweet sugar and butter topping recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Raisin Bread Rolls with Sweet Sugar and Butter Topping Recipe
Raisin Bread Rolls with Sweet Sugar and Butter Topping is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Raisin Bread Rolls with Sweet Sugar and Butter Topping is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have raisin bread rolls with sweet sugar and butter topping using 13 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Raisin Bread Rolls with Sweet Sugar and Butter Topping:
- Make ready 250 grams Semi-strong bread flour (Lys d’Or) or mixture of strong bread flour and cake flour
- Take 20 grams Sugar
- Take 15 grams Unsalted butter
- Make ready 5 grams Salt
- Get 80 ml Water
- Get 80 ml Milk
- Make ready 20 ml Heavy (double) cream
- Prepare 5 grams Instant dry yeast
- Take 100 grams Raisins
- Make ready 1
- Make ready For Toppings:
- Get 50 grams plus Butter (unsalted or salted)
- Get 1 Granulated sugar
Instructions to make Raisin Bread Rolls with Sweet Sugar and Butter Topping:
- Soak the raisins in overnight. The photo shows the raisins after soaking overnight.
- Put all the ingredients except the raisins and butter into a bread machine. Start the kneading course with mix call setting. Put the yeast where you are told.
- After kneading the dough for five minutes add the butter. Drain and pat dry the raisins with kitchen paper.
- When the mix call is beeping add all the raisins. Leave the bread machine to work until the first rising is done.
- After the first rising, remove the dough and use your hand to knock the gas out. Divide into 10 portions and gently form into balls. Place the dough balls with joints down. One dough ball weighs about 55 g.
- The dough is soft and wet so dust with flour if necessary. Cover with a moistened tea towel and leave to rest for 15 minutes.
- After 15 minutes rest, flip over and put the dough balls with joints up. Roll out into 9-cm-diameter rounds while knocking out any gas.
- Fold the top and bottom ends into the centre so as to stretch the surface. Pull both sides and fold towards the centre.
- Try to make sure that the raisins will not appear on the surface. Place the dough with joints down on a baking tray and let rise for about 40 minutes at 35°C with the proofing setting of your oven.
- Leave to rise until the dough has risen to 1.5 times or twice in volume. Slash the centre of the dough with a sharp razor or knife.
- Insert 5 g of butter into the slash and sprinkle with plenty of granulated sugar. In this photo I used 5 g of butter for each bun.
- Your work will go much smoothly if you cut the butter nice and thinly beforehand.
- Bake in oven preheated to 200°C for about 13 to 15 minutes. Adjust the baking time according to your oven at home.
- After the bread is nice and golden brown, remove from the oven and cool on a cooling rack.
- When you open up the bread you can see plenty of raisins! You’ll love the sweet sugar and butter topping.
- Toast lightly the next day and you will have a delicious and juicy butter topping! You don’t need to toast it; you can enjoy it as it is of course.
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