Raisin buns, which I (or rather, my mom) made the other day. We’ve taken to making our own bread — I am on a mission here!
We adapted an old recipe from Cooking Light, which I shall replicate here:
– 1 cup warm whole milk (100° to 110°)
– 1/4 cup honey, divided
– 1 package dry yeast (about 2 1/4 teaspoons)
– 2 large egg yolks, lightly beaten
– 3 1/2 cups all-purpose flour, divided (about 15 3/4 ounces)
– 1 cup raisins
– 1 teaspoon salt
Combine milk, 1 tablespoon honey, and yeast in a large bowl, stirring with a whisk; let stand 5 minutes. Stir in remaining 3 tablespoons honey and yolks.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 3 cups flour, raisins, and salt in a large bowl. Add milk mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 75 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Shape dough into a (9 x 4-inch) oval; place dough oval on a baking sheet coated with cooking spray. Cover and let rise 55 minutes or until dough is doubled in size.
Preheat oven to 350° F. Bake for 30 minutes or until browned and loaf sounds hollow when tapped. Cool on a wire rack 20 minutes before slicing.
I halved the entire recipe and made about 6 small raisin buns from it. I may have added a little too much honey — but it still turned out pretty well.
Bread making has been rather therapeutic. Apparently it gets easier to sleep at night, but maybe it’s just all the work that goes into kneading and punching the dough. The house smells better too!