Prep 10 mins
Cook 25 mins
This recipe saved me when my stand mixer died on me and I wanted fresh buns for breakfast. I was worried these wouldn't rise, especially with only 1/2 tsp yeast, but they turned out very well. The original recipe come from http://swallowtail.org/dairyfree/ but I added a bit more spice. So little work for such great results! Make sure you start these the night before you want to bake them. Prep time does not include rise times.
- 540 g flour
- 1⁄2 cup white sugar
- 1⁄2 cup brown sugar
- 1 teaspoon salt
- 1⁄2 teaspoon yeast
- 2 teaspoons cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1 cup raisins
- 1 orange, zest of
- 1 lemon, zest of
- 370 ml water, warmed to not quite ouch on the finger
- 2 tablespoons vegetable oil
- 1 egg, beaten
- Put the flour, both sugars, the salt, yeast, and spices into a large bowl and mix them all together very thoroughly.
- Stir in the raisins and zest.
- Add the water and the oil and mix a little. This cools the mixture a fraction.
- Add the egg and mix it all together very thoroughly using one hand. You should end up with a very sticky dough that is soft but not sloppy.
- Cover the bowl tightly with cling wrap and leave it at room temperature to rise overnight (at least 5 hours).
- When it is ready (and when you it suits you), add some extra flour so the dough is not quite so sticky. Gently break into 10-12 pieces, forming each into a ball and place in a greased 9x13 inch pan. Leave them for about an hour, or until the buns have doubled in size.
- Preheat oven to 400°F.
- Mix a bit of flour, water and sugar together to form a paste (proportions are not really important here). Use this paste to pipe crosses on the tops of the risen buns.
- Bake the buns for about 25 minutes. To check whether they are cooked, take one out and tap it on the bottom with a knuckle. It should sound hollow. If it doesn’t, it needs to go back into the oven for a couple more minutes.