Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. | 2. Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough. | 3. Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours. | 4. Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal. | 5. Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. | 6. Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash. | 7. Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	2			22.2	2.4504	2.8656	0.10800000000000001
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
purpose flour	6	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
butter	3/4	cup		1026.0	47.141999999999996	32.058	86.4
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
white sugar	3/4	cup	divided	16.254	4.1992	0.0	0.0
egg	3		beaten	214.5	1.08	18.84	14.265
butter	1/4	cup	melted	1026.0	47.141999999999996	32.058	86.4
raisin	1	cup		498.3	131.208	5.5935	0.759
egg yolk	1			54.74	0.6103	2.6962	4.5118
water	2	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.