RASIN BUNS (rosinboller)
2 loaves or 30 buns
INGREDIENTS: ts = teaspoon tbsp = tablespoon
230 gr Sourdough starter
720 gr Flour
2 tbsp Sugar
2,5 ts Salt
145 gr Soft Butter
300 ml Water
100 gr Sugar
3 ts Cinnamon
4 ts Flour
2 Eggs (beaten with 2 tbsp water)
150 gr Raisins
- Mix all ingredients together and work the dough.
- Once the dough is finished mixing, cut the dough into two equal pieces – shape them and put to rest for 30 minutes. Put the rested doughs back out on the counter and lightly press it outwards with your fingers – shaping it into a rectangle and making sure it’s evenly thick. (Approximately the length of your baking tins and a few centimeters high).
- Put the eggwash (the two eggs beaten with two tablespoons of water) across the entire rectangle, add the filling and roll them into a sausage – gently transfer them into pre-oiled tins and proof until about double in size before baking.
Almost the same procedure goes into making the buns, you simply make a larger rectangle with the use of either your hands or a rolling pin. Baste, fill and roll it the same way. Then cut into smaller pieces (slice the roll) and bake at 180 degC for about 13-17 minutes depending on their size.
For the buns:
You can remove a bit of the sugar from the main recipe before mixing, then at the last minute of mixing you can add the raisins and make them like regular buns. Bake those around 7-10 minutes and try not to make them too large as the raisins add moisture and will make it harder to bake all the way through without burning the crust. You can of course also add a baking sheet on top of your products at the end to avoid this.
For the loaves:
Bake at 180 degC for about 40-45 mins. Cover it after 20-25 minutes of baking with a baking sheet to avoid getting a burnt crust. Make sure to turn the tins around after about the same amount of time, so they bake evenly.