If you’re looking for the perfect accompaniment for your morning / afternoon cappuccino or vanilla latte – this recipe is for you. These soft raisin buns are something you can get in almost every bakery in Germany, but I’m often disappointed. Too regularly I found myself biting into something fluffy and dry, not moist as supposed to. Finally I’ve tried making them myself, and I only regret not doing it sooner!! It’s a really easy, quick recipe, and I promise they will steal the show on your brunch table. Dip it into your latte for maximum joy.


Ingredients Raisin Buns

Ingredients (for 9 buns, or approximately 12 smaller ones):

  • 500g wheat flour (1.1 pound, or 4 cups)
  • 50g sugar (1.8 ounces or 1/4 cup)
  • 1 teaspoon of salt
  • 40g of fresh yeast (1.4 ounces, or one “cube” that you get in the store)
  • 200ml of milk (a little less than one cup)
  • 50g butter (1/2 stick)
  • 1 egg
  • 200g raisins (approx. 1/2 pound or 7 ounces)
  • A bit more milk for brushing

Note: Plan for 1.5 hours (15min working time, 1 hour proving time, 15min baking time). Alternatively, you can prepare the dough in the evening, refrigerate in a covered bowl, and bake in the morning.


Step-by-Step (see all steps at once at the very bottom of this post):

Step 1 (no picture):

Mix flour, sugar and salt in a bowl (I skipped the salt and just used salted butter).

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Step 2 (above):

Warm up the milk a little, add the yeast and butter. Mix it, then add to the flour-sugar-mix in a big bowl. Add the egg as well.

Dough raisin buns

Step 3 (above):

Use dough hooks to blend and knead the dough until it’s firm and even. If too dry, add a little bit of warm water. If too moist, add a bit more flour.

Raisin bun dough

Raisin bun dough

Step 4 (above):

Add the raisins last and knead. You might need to pluck the dough apart first to make sure the raisins get to the center and are spread evenly.

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Step 5 (above):

Cover the dough and allow for it to prove (45min) until its volume has doubled.

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Step 6 (above):

Knead the dough one more time, then roll it into a long loaf. Pluck or cut it into 9-12 pieces.

Pre-oven raisin buns ready for baking

Step 7 (above):

Preheat the oven to 200°C (400°F), top & bottom heat.

Use hands to form little balls of dough. Set them on an oven grid and cover again, to let the dough prove a bit more (15 min).

Brushing raisin buns with milk

Step 8 (above):

Brush buns with milk.

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Step 9 (above):

Bake in the oven until the outside is golden brown. It took me 13 minutes for my size buns, but be sure to check after 10 minutes for the first time. You want them to remain a bit moist inside!

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Et voilà!

Rosinenbroetchen Stiletto meets Espresso

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All Steps:

  1. Mix flour, sugar and salt in a bowl (I skipped the salt and just used salted butter).
  2. Warm up the milk a little, add the yeast and butter. Mix it, then add to the flour-sugar-mix in a big bowl. Add the egg as well.
  3. Use dough hooks to blend and knead the dough until it’s firm and even. If too dry, add a little bit of warm water. If too moist, add a bit more flour.
  4. Add the raisins last and knead. You might need to pluck the dough apart first to make sure the raisins get to the center and are spread evenly.
  5. Cover the dough and allow for it to prove (45min) until its volume has doubled.
  6. Knead the dough one more time, then roll it into a long loaf. Pluck or cut it into 9-12 pieces.
  7. Preheat the oven to 200°C (400°F), top & bottom heat. Use hands to form little balls of dough. Set them on an oven grid and cover again, to let the dough prove a bit more (15 min).
  8. Brush buns with milk.
  9. Bake in the oven until the outside is golden brown. It took me 13 minutes for my size buns, but be sure to check after 10 minutes for the first time. You want them to remain a bit moist inside!

Let me know how yours turn out by using #SmEfood on Instagram!

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