This morning we had our last breakfast with my parents before their departure to Alberta and wanted it to be just a little bit special. So I made these colorful raisin buns with mixed seeds.
As requested after the brioche Nikolausies, which were made with the same dough, here is the recipe:
This is what you need:
- 3 cups (500 g) flour
- 1 cup (250 ml) warm milk
- 3 tsp yeast
- 1 egg
- 1/4 cup (50 g) butter
- 1/4 cup (30 g) sugar
- raisins, almonds, … (optional)
- 1 egg yolk
- seeds as desired (poppy, sesame, pumpkin, sunflower, …)
This is what you do:
Put the flour in a bowl and make a well in the middle. In there, mix the milk and yeast with one teaspoon of sugar and a few table spoons of the flour. Cover this pre-dough and let it sit for at least half an hour. Knead in the egg, butter and the rest of the sugar and let the dough sit again until it has risen considerably, at least another hour. Divide into 16 portions and form little balls. This is the moment where you can add raisins or almonds – I like to put them into the middle of each ball, so they don’t burn in the oven. Brush some egg yolk on each bun, dip it into the seeds of your choice and put them on a baking tray, leaving a little bit of space between them. Let the buns rise for another half hour (if you’re patient enough and not too hungry), then bake at 370°F (190°C) for about 15 min.
The first time I made these buns was for Thanksgiving this year, except I made them with salt (1 tsp) instead of sugar and served them with supper. The other difference: they rose a bit more and therefore grew together much better 😉