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Raisin Bread Rolls with Sweet Sugar and Butter Topping
Raisin Bread Rolls with Sweet Sugar and Butter Topping

Before you jump to Raisin Bread Rolls with Sweet Sugar and Butter Topping recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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Initially, you will have to be very careful when you are shopping for food that you don’t unthinkingly put things in your shopping cart that you no longer wish to eat. For instance, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before purchasing? A superb healthy option can be porridge oats which have been proven to be great for your heart and can give you good sustainable energy daily. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.

Obviously, it’s not at all difficult to begin integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to raisin bread rolls with sweet sugar and butter topping recipe. To make raisin bread rolls with sweet sugar and butter topping you need 13 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to prepare Raisin Bread Rolls with Sweet Sugar and Butter Topping:
  1. Provide 250 grams Semi-strong bread flour (Lys d'Or) or mixture of strong bread flour and cake flour
  2. Take 20 grams Sugar
  3. Take 15 grams Unsalted butter
  4. Provide 5 grams Salt
  5. Take 80 ml Water
  6. Prepare 80 ml Milk
  7. Use 20 ml Heavy (double) cream
  8. Prepare 5 grams Instant dry yeast
  9. Take 100 grams Raisins
  10. Get 1 Rum
  11. Use For Toppings:
  12. Provide 50 grams plus Butter (unsalted or salted)
  13. Take 1 Granulated sugar
Instructions to make Raisin Bread Rolls with Sweet Sugar and Butter Topping:
  1. Soak the raisins in rum overnight. The photo shows the raisins after soaking overnight.
  2. Put all the ingredients except the raisins and butter into a bread machine. Start the kneading course with mix call setting. Put the yeast where you are told.
  3. After kneading the dough for five minutes add the butter. Drain and pat dry the raisins with kitchen paper.
  4. When the mix call is beeping add all the raisins. Leave the bread machine to work until the first rising is done.
  5. After the first rising, remove the dough and use your hand to knock the gas out. Divide into 10 portions and gently form into balls. Place the dough balls with joints down. One dough ball weighs about 55 g.
  6. The dough is soft and wet so dust with flour if necessary. Cover with a moistened tea towel and leave to rest for 15 minutes.
  7. After 15 minutes rest, flip over and put the dough balls with joints up. Roll out into 9-cm-diameter rounds while knocking out any gas.
  8. Fold the top and bottom ends into the centre so as to stretch the surface. Pull both sides and fold towards the centre.
  9. Try to make sure that the raisins will not appear on the surface. Place the dough with joints down on a baking tray and let rise for about 40 minutes at 35°C with the proofing setting of your oven.
  10. Leave to rise until the dough has risen to 1.5 times or twice in volume. Slash the centre of the dough with a sharp razor or knife.
  11. Insert 5 g of butter into the slash and sprinkle with plenty of granulated sugar. In this photo I used 5 g of butter for each bun.
  12. Your work will go much smoothly if you cut the butter nice and thinly beforehand.
  13. Bake in oven preheated to 200°C for about 13 to 15 minutes. Adjust the baking time according to your oven at home.
  14. After the bread is nice and golden brown, remove from the oven and cool on a cooling rack.
  15. When you open up the bread you can see plenty of raisins! You'll love the sweet sugar and butter topping.
  16. Toast lightly the next day and you will have a delicious and juicy butter topping! You don't need to toast it; you can enjoy it as it is of course.

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