Raisin Buns

Raisin Buns - Cape Malay Cooking & Other Delights​ - Salwaa Smith [caption id="attachment_42896" align="aligncenter" width="604"]Freshly Bakes Raisin Buns Freshly Bakes Raisin Buns[/caption] This time of the year brings back fond memories of many years ago. My late mom (may Allah/God grant her nur/light in her kubr/grave, ameen) used to make these buns to gift to our neighbours. She would knead and bake up to 5kg at a time. Imagine all those buns and all the people who enjoyed it. Here I'm sharing her recipe to make 24 buns but if your feel adventurous and generous make extra to share with your neighbours ;) Makes 24 1 kg cake flour, extra for dusting 1 & 1/2 tsp salt 100 g soft butter 2 packets instant yeast (7 g packets) 2 Tbsp sugar 3 tsp mixed spice 2 tsp cinnamon powder 4 tsp ground aniseed 250g raisins or dried mixed fruit 2 - 3 cups warm water & milk mixture (half & half) [caption id="attachment_42901" align="aligncenter" width="300"]Raisin Buns - Before Baking   Raisin Buns - Before Baking[/caption]   [caption id="attachment_42900" align="aligncenter" width="179"]Raisin Buns Before Baking Raisin Buns Before Baking[/caption]   [caption id="attachment_42897" align="aligncenter" width="211"]Freshly Baked Spread With Lots Of Butter Freshly Baked Spread With Lots Of Butter[/caption] Glaze: 2 Tbsp sugar 2 Tsp boiling hot water In a large mixing bowl, mix together the flour and salt, rub in the butter. Stir in the yeast, sugar, spices and raisins. Mix in the water/milk to form a dough. Start with 2 cups first, gradually add the rest as needed. Certain flour needs a little more or less liquid so feel free to adjust. Mix until all the ingredients are fully incorporated. Turn the dough out onto a lightly floured surface and knead for 10 minutes or so until the dough is soft and smooth. Return the dough to the mixing bowl, cover with plastic wrap and leave to rise in a warm spot until double is size, about 2 hours. Gently knock the dough down for the air to escape. Divide the dough into 24 pieces and shape into buns. Place on a floured baking sheet cover with plastic and leave in a warm place to rise until double in size. Bake for about 15 – 20 minutes in a preheated oven at 200 degrees Celsius. To make the glaze, mix together the sugar and hot water until sugar has dissolved. Brush over the baked buns immediately after taking from the oven. Suggestion: Instead of making buns divide the dough into two, bake in loaf tins for raisin bread / loaves. Brush with glaze after baking.   [caption id="attachment_42899" align="aligncenter" width="179"]Raisin Loaf Raisin Loaf[/caption]   [caption id="attachment_42898" align="aligncenter" width="179"]Raisin Loaf Raisin Loaf[/caption] © Cape Malay Cooking & Other Delights

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