Ingredients
•500 gr. of challah flour
•8 gr.of dry yeast
•50 gr. Lurpak cow’s butter
•280 ml fresh whole milk
•One vanilla pod
•Zest from one orange (optional)
•100 gr. of golden raisins
•1 egg for glazing before baking
Optional
– 50 gr. Lurpak cow’s butter
– 50 gr. of honey
Method
In a bowl, place the golden raisins and cover them with hot water.
In the mixer bowl, using the dough hook, combine all the ingredients, including the melted butter, and mix until you have a homogeneous dough.
Immediately after, drain the raisins and add them to the dough in the mixer bowl, stirring for another minute to allow the dough to absorb the raisins.
Place your dough in a large bowl and cover it with plastic wrap.
Leave it in a warm place for approximately 1 hour.
Once the dough has doubled in size, roll it out and cut it into 9 pieces.
Shape them into small balls and place them on a baking tray lined with parchment paper.
Cover them with a clean towel and let them rise for half an hour.
When they are ready, beat an egg and brush it over the rolls gently.
Bake in a preheated oven at 170 C for about 25 minutes.
Optional
You can melt the same amount of butter and honey in a small saucepan and glaze the hot raisin buns with it.
