Asian Bun. Use a round cookie cutter or the top of a glass to cut out buns. Place them all together, no need to separate them. But if you want to try raisin buns for the first time, this recipe is a great point to start.
Raisin bun is perfect to enjoy with coffee or tea. Warm and delicious homemade raisin buns. Our cinnamon rolls are huge and packed with cinnamon sugar and sweet, plump raisins. You can cook Asian Bun using 4 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Asian Bun
- Prepare 500 grams of all-purpose flour.
- Prepare 8 grams of active dry yeast.
- You need 325 ml of warm water.
- It’s 3/4 teaspoon of salt.
After they come out of the oven, we drizzle the top with deliciously sweet icing. If you don't catch one hot out of the oven, no worries – just heat it up at home and enjoy the gooey goodness. Place over medium heat and stir until butter is melted. Memories of a trip to the Boulangerie for breakfast pastries warm from the baker's oven are one of the enduring memories of being in France.
Asian Bun step by step
- To a mixing bowl of an electric mixer using a dough hook attachment, stir to dissolve the yeast in the warm water and let sit for 5 minutes. add the flour and salt. Knead the dough until it forms a smooth dough ball. The dough should feel soft and easy to work with..
- Cover the dough, and let it proof at room temperature for about an hour or until it doubles in size..
- After proofing, punch the dough to get rid of any air bubbles. Divide the dough into 12 equal pieces. Cover the dough balls with a kitchen towel to prevent them from drying out while you’re shaping the buns..
- To shape the buns, take each dough ball and roll it out into a cigar-like shape. Next, roll it out into a longer and narrower strip, and fold it in half lengthwise. Roll it up into a bundle, with the loose end tucked underneath. Turn it on its side so the swirls are facing up, and press it down with your palm. Now roll it out into a disc about 4 inches in diameter. Repeat these steps for all of the dough balls. (See the picture to see how to shape the dough)..
- Place the shaped buns on a lightly floured baking sheet. Cover the shaped buns with a dry kitchen towel, and let rest for 20 minutes before cooking..
- Pre-heat an electric griddle or you can use a flat bottomed pan over medium heat. Place the buns in the pan about an inch apart (no oil is necessary) and let the buns cook for 2 minutes on each side. The heat shouldn’t be too high, or your buns may burn. After cooking the buns for 2 minutes on each side, and cook each side for another minute or so until the entire bun is golden brown..
One must-have of the visit must be a Pain Aux Raisins, a soft warm pastry filled with custard, frangipane, and plump raisins. Start by making the bread dough. In the bowl of a stand mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer to "stir." Traditional Newfoundland Raisin Tea Buns, made with sultana raisins and a few simple ingredients. Of course you can't have tea buns without a nice cup of tea, so seat back and make yourself a cup of tea and enjoy my recipe.