“Cottony” soft brown sugar raisin buns that are slightly denser in texture.
These buns have a sweeter flavor from the Yudane, and remain soft and moist, even after 3 days!
- 50g Bread Flour
- 40g Hot, Boiling Water
- 150g Whole Milk, Chilled
- 15g Japanese Brown Sugar
- 3g Instant Dry Yeast
- 10g Unsalted Butter, Chilled
- 200g Bread Flour
- 1/4 tsp salt
- 65g Raisins
- Milk, for brushing
- Make Yudane the day or night before: Place bread flour in a bowl. Add the hot boiling water into bowl and mix well. Cling wrap dough and place in fridge overnight.
- Pour the room temperature milk into inner bread pan of bread machine or mixing bowl.
- Add sugar, butter, yeast. Tear Yudane into pieces and add it in, followed by bread flour, salt.
- Turn on bread machine to dough kneading mode, or mix the dough with your mixer.
- Add in raisin after kneading dough for about 5 mins.
- When dough is mixed to window pane stage, roll the dough into a round ball and let proof for about 1 hour. Place a piece of cling wrap or clean damp cloth over the dough to prevent drying.
- Punch dough down and divide into 12 portions with a scraper. Roll them into round balls of dough.
- Place dough into lined or greased 8″x8″ baking tray. Place cling wrap or cloth over the tray. Proof 2nd time for about 1 hour.
- Just before proofing ends, preheat oven to 180C. Brush the top of each bread dough with milk and sprinkle with oats. Bake in preheated oven at 180C for about 20-25 mins.
Recipe adapted with thanks from Chopstick Chronicles
- Category: Bread
- Method: Bake