Raisin buns from Ingwe

Ingredients for 1 servings:

• 600 g flour (wheat flour), type 405 or spelt flour type 630
• 40 g butter or margarine, soft, or 3 tbsp rapeseed oil
• 80 g sugar = 5 level tbsp
• 1 tsp, leveled salt
• 20 g yeast, fresh or 1 sachet of dry yeast
• 330 ml milk, 360 ml if using spelt flour
• 200 g raisins

Instructions

Working time approx. 5 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 5 minutes

Preparation in a bread maker for 1.250 kg dough

Blanch the raisins in hot water, pat dry with kitchen paper, and roll in flour. Heat the milk to 40°C, dissolve the yeast in the milk. If using dry yeast, mix it with the flour. Add all ingredients, except the raisins, to the bread mixer. Reserve some of the milk and add more as needed during kneading. The required amount of milk depends on the moisture content of the flour and may therefore vary. Set the basic program to medium browning. (Do not set it to “sweet bread,” as it will be too brown. That’s how it is for me.) After 25 minutes of kneading, add the raisins to the dough and let it knead for another 5 minutes. Then you can let the bread mixer do its thing. If, like me, you don’t like the large holes in the bread caused by the dough hooks, proceed as follows: When the bread mixer is finished kneading (after 30 minutes in my case), remove the dough hooks with floured hands. Lightly flour the metal pins. After half an hour, check how the bread has risen. If it’s already at the top of the pan, pierce it deeply several times with a long wooden skewer to let the gas escape. Check the dough again after another half an hour. It should only rise to 1/2 cm below the edge; if not, pierce it slightly with the skewer. Brush the surface of the dough with condensed milk; this will make it nice and brown. It sounds like a lot of work, but it isn’t. You just have to be there. With a shortcut key, you can easily keep to the times. Remove the bread from the pan immediately after baking. To do this, turn the metal pins on the bottom so that the bread comes out more easily. If the top crust isn’t brown enough, bake for another 5 minutes at 120°C top heat on the highest possible rack.