8/25/2023 0 Comments Raisin recipeIf you do not want to wait two days, or you forgot, just drain them well and roll them lightly in flour before using. ![]() Rinse with cold water and leave to dry on a plate for two days (cover them against dust). First wash them and then leave them for 10 minutes in warm water. You also have to wash and soak your raisins. You can store this mixture in your fridge, it will keep for a long time. For this you mix 40 grams of sugar with the zest of 1 unwaxed lemon and one unwaxed orange. You need to prepare a so called ‘sweetener’ which gives the raisin bun dough its distinctive and pleasant taste. But if you want to try raisin buns for the first time, this recipe is a great point to start. The following recipe is a slightly ‘tuned down’ version of the one I use myself, because I work with prefermented dough and different types of flour. But nothing can beat eating them slightly warm, fresh from the oven of course. The buns keep wonderfully well in the freezer and you can give them a quick ‘pick me up’ in the microwave, have some fresh butter at hand (also good without though) and away you go. I usually make double the amount of this recipe. Raisin buns are called ‘krentenbollen’ in Dutch, although they are usually made with a combination of raisins and currants (‘krenten’ means currants (for a lecture on the difference between currants and raisins, see end of this post). I have been making raisin buns for quite a while now, and I think I have tweaked and tried the recipe to my satisfaction. Yes, you need that many raisins, so stick to the recipe!
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