Raisin bread in any form always goes down well in our house. These citrus raisin buns are no exception to that, however they are far more than ordinary raisin bread. They are made from an enriched yeast dough, slightly sweet and heavily infused with orange and lemon zest. I would describe them as “a deluxe version of an everyday favourite”.
citrus raisin bread recipe for 10-12 buns
225g raisins, soaked in water for 20 minutes.
500g all -purpose wheat flour (550 german flour)
75g raisin soaking water
10g instant dried yeast
2 large eggs
1 large egg yolk
grated zest of 1/4lemon
grated zest of 1/2 orange
1/4 teaspoon of vanilla essence, or 1 packet of vanilla sugar
100g soft butter
1. In a bowl, cover the raisins with water and leave to soak for 20 minutes. Drain and reserve the liquid to use in the final dough.
2. Dissolve the yeast in the 75g of raisin water and add a spoonful of the flour. leave to stand for 10 minutes. Then add the rest of the ingredients, except the raisins, and mix well to combine.
3. Knead the dough either with the dough hook or your mixer or by hand for 10minutes. Eitherway, finish the kneading by hand with some stretches and slap-downs on your work surface.
4. Place the dough in a lightly oiled bowl and cover with plastic wrap. Leave to rise until doubled for about 1hour.
5. Turn the dough out onto a floured work surface and knead the raisins in. Make sure they are well distributed thoughout the dough. Then roll the dough out into a long log and cut into 16-18 evenly sized pieces. Form the dough pieces into tight balls and place, seam side down on a baking sheet. Leave to re-rise for only 30minutes, they do not need to fully double and this second rise, as they will spring up in the heat of the oven. Pre-heat your oven to 250 degrees.
6. Bake in a hot oven for 18-20 minutes or until golden brown. Cool and enjoy with butter. Delicious.