Ingredients
Scale
- 1 cup (145 g) raisins or currants
- ½ cup (120 g) water, warmed to 105°f to 115°f
- ¾ cup whole milk
- 2 ¼ teaspoons (1 packet) instant yeast
- 1 teaspoon granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 5 tablespoons unsalted butter, cut into 5 pieces, softened
- ½ teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 teaspoon kosher salt
- ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 3 ½ cups (437.5 g) all-purpose flour, divided
- 1 tablespoon orange zest, about 1 small orange, zested
- ½ cup (62.5 g) all-purpose flour
- 6 tablespoons water
- 2 tablespoons apricot jam
- 1 tablespoon water
Instructions
- Soak the raisins in warm water for 15 to 20 minutes and then drain and pat dry.
- Combine milk, yeast, and sugar in a bowl, allowing it to sit until foamy.
- In a large bowl, mix brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and flour. Gradually add the yeast mixture.
- Add soaked raisins and orange zest, mixing until a dough forms.
- Knead the dough until smooth. Place it in a greased bowl and cover to rise until doubled in size.
- Shape the dough into buns and place them on a baking sheet. Let rise again until puffy.
- Remove from the oven, brush with a mixture of apricot jam and water, and bake until golden.
Notes
Ensure the water temperature is accurate for yeast activation.
Experiment with spices according to your taste preference.
Nutrition
- Serving Size: 1 bun
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.