Ingredients Jump to Instructions ↓

  1. 2 cups bread flour

  2. 2 tbsp granulated sugar

  3. 1 tsp instant yeast

  4. 1/2 tsp salt

  5. 1 tbsp cold butter , diced

  6. 1/2 cup tepid milk

  7. 1 large egg , lightly beaten

  8. 2 tbsp butter , melted and cooled

  9. 3/4 cup raisins, golden raisins , and/or dried currants

  10. 1/3 cup packed light brown sugar

  11. 1 tsp pumpkin pie spice

  12. 1/4 cup honey , to glaze

  13. 9 in (23cm) square cake pan

Instructions Jump to Ingredients ↑

  1. Mix the flour, sugar, yeast, and salt together in a large bowl. Add the butter and rub it in with your fingertips. Make a well in the center. Pour in the milk and egg and mix to form a soft dough. Knead on a lightly floured work surface for 8 minutes, or until smooth and elastic. Shape into a ball. Place in a lightly oiled bowl and turn to coat the dough. Cover tightly with plastic wrap. Let stand in a warm place about 1 hour, until doubled.

  2. Lightly butter the cake pan. Knead the dough on a lightly floured surface and roll into a rectangle about 12 9in (30 23cm).

  3. To make the filling, brush the surface of the dough with the melted butter, leaving a 1in (2.5cm) border along the long sides. Mix the raisins, brown sugar, and spice together and sprinkle over the butter. Starting at a long side, roll up the dough and pinch the seam closed. Slice the dough into 9 equal pieces. Arrange the slices in the pan. Cover loosely with plastic wrap and let stand about 30 minutes, until doubled.

  4. Preheat the oven to 375F (190C). Bake for 30 minutes, until golden brown. Transfer to a wire rack. Brush the buns with the honey. Let cool for about 10 minutes, then remove from the pan and serve warm.


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