How to Bake Raisin Buns Without Bread Making Machine

All the while, I thought that it was necessary to own a bread making machine in order to bake laoves of bread.

 

Initially, I had been hunting down for low cost, low energy consumption and more funtion buttons bread making machine but it is just impossible to have everything so good at a low price.

 

Finally, I stumbled upon a personal blogger who had posted how she had baked breads and buns without the bread making machine.

 

Hence, I decided to try her method since she had sucessfully baked those delicious looking breads and buns in her blog.

 

Baking Failure

 

My first attempt was baking cinnamon rolls which I had failed the whole batch.

 

I was determined to find out the reasons behind those hard as rocks cinnamon rolls which were not edible, could taste the raw batter inside and the rolls didn’t double the size as it should be.

 

Finally, after visiting several baking forums for mums, I had found out the reasons behind my failures.

 

# Bread dough didn’t double its size

Wrong yeast used.

Do not choose loose packed yeast.

Choose firmly packed yeast without air inside.

Always use adequate amount. Never use more than required

Make sure yeast is mixed with sugar and warm water or milk.

Make sure yeast foams after 10 min. Use immedaitely.

Never leave yeast aside after 10min because the foams will subside.

Once the yeast is able to combine well with the bread dough, it will doubled its size in 45 mins

 

 

# Taste raw batter

Bread dough wasn’t knead properly

Use your right hand ( if you are right handed), to punch and knead the dough with your strength.

You have to knead twice, before and after the bread dough doubled its size.

Kneading helps to remove the air trapped in the dough.

When the bread dough is loose and soft, the bread is able to bake throughly.

 

#Hard as a rock

I had add in too much bread flour when I thought that it was too soft and sticky which it WAS supposed to be .

I didn’t oiled the bread tin with sufficient olive oil.

Hence, the bread dough was sticked to the sides of the bread tin, became stiffen

Bread dough didn’t doubled its size.

The air inside the the dough was stucked, causig the bread not soft and spongy.

 

 

 

Raisin Buns Recipe

 

Ingredients

-390g bread flour ( has protein compare to plain flour )

-50g white fine sugar

-2 tsp yeast ( firmly packed)

-1 egg

-180ml water

-50g unsalted butter

-olive oil for greasing

-1 handful of black raisins-seedless

1 egg to glaze

 

 

How to bake steps

 

 

• Soak black raisins in water to soften them- approx-30 min
• In a small bowl, mix yeast, 1 tsp sugar and 2 tbsp warm water to allow the yeast to foam bubbles. Set aside 10min.
• In a mixing bowl, combine bread flour and foamed yeast, egg, remainder sugar, remainder water, stir with a fork.
• Then, use your hand to knead the bread dough for 10min. You can also use a cake mixer to knead the dough with a dough hook that looks  like a spiral.
• Add in the butter, knead again for 15min. The bread dough should be elastic, not so sticky. If it is sticky, add a spoonful of bread flour.
• Spread some flour onto a surface flat board ( chopping board), transfer the bread dough ontop.
• Knead again with your hands for 10min.
• Stretch and punch the dough to allow the air to escape.
• Lightly grease a bread tin with olive oil so that the bread dough doesn’t stuck onto it.
• Form into a ball, plop into the middle of the tin.
• Use a plastic wrapper to cover the bread tin with the dough.
• Place it at a warm area to allow the dough to poof up to double its size.

 

 

Places to warm up dough

 

You can place it on top of the fridge where it is warm.

 

I poured in a little water into the slow cooker, hover the mouth of the cooker with a kitchen towel, put the bread tin ontop and on “SLOW” to warm up for 45min.

 

 

 

Additional steps

 

13) After 45min, make sure the dough has doubled its size.

If not, you have to redo the whole process again with the right yeast (firmly packed, not loose pack or use double action yeast)

 

14) Drain the raisins.

Remove the doubled bread dough from the bread tin, transfer to the floured surface area, punch down with your fist to release the air.

Knead again for 10min.

Now, grab one part of the dough, roll into a ball, put into the greased bread tin, form any shape you like.

 

15)  I made it into a flower shape raisin buns, one in the middle, the rest of the balls around the side.

Sprinkle raisins ontop, poke them in to make sure the raisins don’t fall off.

 

Lightly glaze the surface of the bread dough with beaten egg to make them look glossy.

 

Bake the Raisin Buns in oven for 40min until the buns turned brownish or golden brown.

 

Let them stay in oven for 10min before consume.

 

 

 

Tips and tricks

 

Homemade Raisin buns could last up to 4 days before it started to form moss.

 

You can make extra batches, wrap up in plastic wrapper and freeze in the freezer.

Then, defrost before baking them for breakfast or teatiem snack.

 

Very easy bread making session without a bread making machine.

 

Just use the cake mixer or your bare hands!

 

 

More snack recipes here

bake Marble Cake with Rice Cooker

Cashew Nut Cookies

Easter Walnut Cookies

 

 

Copyright allrights reserved by peachpurple

Photo belonged to peachpurple

Read more articles written by peachpurple HERE

Join LiteracyBase NOW and start sharing your

experience with us while earning money