Raisin Buns - Buttery Rich Tangzhong Milk Brioche!
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- Опубликовано: 17 окт 2024
- 2-3/4 cups (330 g) bread flour, divided
1/2 cup (100 g) granulated white sugar
1/2 teaspoon (2 g) salt
2-1/4 teaspoons (7 g) active dry or instant yeast
2 large egg yolks (room temperature)
6 tablespoons (78 g) unsalted butter, soft and room temperature
1/2 cup plus 3 tablespoons (165 ml) milk (preferably full fat or reduced 2% fat), divided
1 cup raisins (165 g) raisins
orange zest from 1 large orange
Combine flour, sugar, and salt in large mixing bowl. Set aside.
In a small saucepan, whisk together 2 tablespoons (30 g) flour and 1/4 cup plus 2 tablespoons milk (90 ml) until smooth. Place over medium heat and continuously whisk until you reach a thickened, smooth paste. Allow to cool completely before adding to dough.
Proof active dry yeast in the remaining milk warmed to about 120F (49C), about 7 minutes.
When tangzhong is cooled, combine with remaining flour mixture, yeast mixture, egg yolks, and orange zest. Stir until all the flour is moistened before adding butter one tablespoon at a time. Continue to knead until smooth and elastic, about 20 minutes using stand mixer (with dough hook attachment) on low speed. Knead in raisins to evenly incorporate. Cover and proof in warm spot until doubled in size, about 1-2 hours.
Once dough has risen, divide into 5 evenly sized pieces. Roll each piece of dough into a small baton/cylindrical shape. Split in half lengthwise leaving one end intact. Overlap each side to create a braid. Place onto lined baking sheet, cover with greased plastic wrap, and proof in a warm spot until doubled in size, another 1-2 hours. *Optional: brush with egg wash (1 egg whisked with 1 tablespoon water) prior to proofing if you prefer a deeper golden brown color to your bread.
Once proofed, brush with egg wash and place into a preheated 350 F (180 C) oven. Bake for 12-15 minutes until golden. Brush with softened butter for an additional shine. Enjoy warm! :)
I had a orange tree do not know what am I going to use it in the baking. I'm glad I found your bread recipe has orange zest. I used 60gr sugar and 60gr butter in your recipe because I don't eat too sweet and oily in my most baking. It's turned out very good 👍 , moist, the fragrance of orange and sweet of raisins makes it very unit tast of sweet bread that I ever tasted. My husband gave perfect 10 for your recipe.
These look fabulous! Thanks for sharing!
Thank you for watching!
Nice recipe, they are look fantastic Shannon! Looks very crispy and buttery on the outside 🙂
They definitely are!
Hi first timer here. I too love bake but just recently, get to find out I’m allergic to eggs even though I’ve been eating it since I was a kid. Crazy but it’s true. Since the majority of your recipes has eggs, am I able to make this Raisin Buns without eggs? Thanks. God bless.
How much milk did you use to proof the yeast?
Yum! And for additional decadence eat with small chunks of cold butter!
Haha yes!