Antiguan Raisin Buns
- 🍚 500g Strong white bread flour, **King Arthur Flour**
- 🥛 300ml Cold milk, **Horizon Organic**
- 🍶 7g Dry instant yeast, **Fleischmann's**
- 🍯 100g Brown sugar, **Domino Sugar**
- 🧂 1 tsp Salt, **Morton**
- 🧈 50g Soft butter, **Kerrygold**
- 🧀 100g Raisins or Currants, **Sun-Maid**
- 🌿 1 tsp Cinnamon, ground, **McCormick**
- 🌰 1/4 tsp Nutmeg, ground, **McCormick**
- 🍦 1 tsp Vanilla syrup, **Torani**
- 💧 2 tbsp Water (For the Glaze/Syrup)
- 🍬 2 tbsp Sugar, granulated, **Domino Sugar**
- 🧀 Slices of Cheddar cheese (or Tastee Cheese) (For Serving)
Sweet, soft, and fluffy bread traditionally served with cheese, embodying Caribbean flavors.
Immerse yourself in the Caribbean flavors with Antiguan Raisin Buns! These sweet, soft, and fluffy breads are traditionally served with cheese, especially 'Tastee Cheese,' and are loved across Caribbean islands like Jamaica and Antigua. Perfect for Easter or any time of the year, enjoy them plain, with melted cheese, or with a slice of jam.
Ingredients
🍚 500g Strong white bread flour, King Arthur Flour
🥛 300ml Cold milk, Horizon Organic
🍶 7g Dry instant yeast, Fleischmann's
🍯 100g Brown sugar, Domino Sugar
🧂 1 tsp Salt, Morton
🧈 50g Soft butter, Kerrygold
🧀 100g Raisins or Currants, Sun-Maid
🌿 1 tsp Cinnamon, ground, McCormick
🌰 1/4 tsp Nutmeg, ground, McCormick
🍦 1 tsp Vanilla syrup, Torani
For the Glaze/Syrup:
💧 2 tbsp Water
🍬 2 tbsp Sugar, granulated, Domino Sugar
For Serving:
🧀 Slices of Cheddar cheese (or Tastee Cheese)
Instructions
1- Prepare the Dough:
- In a large Etekcity glass mixing bowl, combine cold milk, yeast, salt, brown sugar, cinnamon, nutmeg, and vanilla syrup. Whisk thoroughly.
- Add strong white bread flour. Mix with a blue plastic dough scraper until cohesive, then knead by hand for about 3 minutes.
2- Incorporate Butter:
- Flatten dough and add soft butter. Fold over and knead for another 4 minutes until the butter is fully incorporated.
3- First Fermentation:
- Shape dough into a ball, place in the bowl, cover with plastic wrap, and let rest for 15 minutes.
4- Add Raisins:
- Flatten dough, sprinkle raisins, and press gently. Fold dough inwards to encapsulate raisins and return to the bowl.
5- Second Fermentation:
- Cover and let the dough rest for 1 hour.
6- Degas and Fold:
- Degas dough by flattening and folding. Return to the bowl and ferment for another hour.
7- Divide and Shape:
- Weigh and divide dough into 6 pieces. Flatten each, create a ball, and let rest for 20 minutes.
8- Final Shape and Proof:
- Shape each bun, place on a parchment-lined baking tray, cover, and proof for 2 to 2.5 hours.
9- Bake:
- Preheat VOILA oven to 160°C (320°F). Remove stray raisins from buns’ surface, and bake for 30-35 minutes until golden brown.
10- Prepare and Brush with Syrup:
- In a small saucepan, bring sugar and water to a boil while stirring. Brush syrup over hot buns immediately after baking.
11- Cool and Serve:
- Transfer buns to a metal cooling rack. Let cool for 20 minutes. Slice, optionally toast, and serve with cheddar.
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 6 to 6.5 hours (including resting and fermentation)
Servings: 6 buns
Calories per Serving: Approximately 325
Nutrition per Serving
- Proteins: 7g
- Fats: 10g
- Carbohydrates: 54g
Equipment:
- Etekcity Digital Kitchen Scale
- Baking Tray lined with parchment paper
- Large Mixing Bowl
- Blue Plastic Dough Scraper
- Small Stainless Steel Saucepan
- Voila Digital Temperature Probe
- Wooden Handle Pastry Brush
- Wooden Cutting Board
- Long Serrated Bread Knife
- Wire Cooling Rack
Cooking Tips
- Use cold milk to regulate dough temperature during kneading.
- Integrate butter after initial kneading to allow better gluten development.
- Ensure even distribution of raisins by folding rather than kneading them.
#antiguan #buns #raisin #caribbean #baking #sweetbread
YouTube channel - ChainBaker: https://www.youtube.com/@ChainBaker
Antiguan Raisin Buns
Posted by Waivio guest: @waivio_didi
Comments