John Myers
Slightly Tipsy Raisin Buns
The perfect slightly tipsy raisin buns recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 300 ml Milk lukewarm
- 1 piece Egg
- 1 tbsp Acacia honey
- 1 pinch Sea salt fine
- 2 tsp Dry yeast
- 70 g Raisins
- 3 tbsp Mint tea (drink) cold
- 3 tsp Peppermint liqueur own production see my KB: http://www./rezept/497867/Pfefferminz-Zitronenmelisse-Likoer.html
- I’ve tested a new flavor. Try it out. They taste a bit warm, best eaten by hand, but are also very tasty with butter and jelly.
- Stir the dry yeast into 2 tablespoons of lukewarm milk and honey, and let stand until the yeast has dissolved.
- Mix the liqueur and tea. Soak the raisins in the liqueur-tea mixture for about 2 hours. If you don’t like liqueur or if you have children with you, you can make the mint tea a little stronger. I’ll be testing this recipe in other flavors as well
- Put all other ingredients in a bowl, add the yeast and knead everything into a smooth dough. Cover the dough and let it rest in a warm place until the amount of dough has doubled.
- Preheat the electric oven to 220 degrees top / bottom heat, put a bowl of water in the oven.
- Add the soaked raisins to the dough and carefully knead them in (see picture 7). Portion the dough into dough pieces weighing approx. 90 grams, shape the dough pieces and place on a baking sheet lined with baking paper.
- Bake the rolls on the 2nd rail from the bottom for 15-20 minutes until golden with steam.
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