Cinnamon Raisin Buns join the pantheon of awesome bakery bun recipes that we’ve built off of what I now consider to be one of the most useful recipes on our blog––our easy Asian milk bread.
These cinnamon raisin buns aren’t really Asian, but they had them at many of the bakeries I’d go to in China. If you’re a fan of cinnamon raisin bread (toasted with a little butter…perfection), you will LOVE these.
For the bread dough :
- ⅔ cup heavy cream (at room temperature)
- 1 cup, plus 1 tablespoon milk (at room temperature)
- 1 large egg (at room temperature)
- ⅓ cup sugar
- ½ cup cake flour
- 3½ cups bread flour
- 1 tablespoon active dry yeast
- 1½ teaspoons salt
To finish the buns :
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- ½-2/3 cup raisins
- 1 large egg, beaten with 1 tablespoon water to form an egg wash
- simple syrup: 1 tablespoon sugar dissolved in 1 tablespoon hot water
- Start by making the bread dough. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order).
- Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.
- After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1.5X its original size.
- After the bread dough has proofed for an hour, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles.
- Dump the dough on a lightly floured surface and cut into 12 equal pieces.
You can find complete recipes of this CINNAMON RAISIN BUNS in thewoksoflife.com