Tag Archive for: Rosinenbrötchen

German Raisin Bun Recipe

German Raisin Bun Recipe

German Raisin Bun Recipe – Rosinenbrötchen

The German Raisin Bun Recipe makes soft fluffy sweet bread rolls. A rich yeast dough including butter, milk, and raisins. The step-by-step instructions make it easy to prepare the dough.

Ingredients for the German Raisin Bun Recipe:

  • 150 g + 350 g  (5.29 oz + 12.34 oz) of all-purpose flour
  • 5 + 2 tablespoons of sugar
  • 250 ml (8.45 oz) of milk, lukewarm
  • 1 pouch of dry yeast, rapid rise
  • 2 tablespoons of diastatic malt powder (optional)
  • 2 pouches of vanilla sugar OR 2 teaspoons of vanilla extract
  • pinch of salt
  • 1 lemon, zest
  • 1 egg, XL
  • 80 g (2.82 oz) of butter, soft
  • 150 g (5.29 oz) of raisins

For Brushing

  • 1 egg yolk
  • 1 tablespoon of milk

Preparation of the Buns:

Before making the dough, place the raisins in a bowl and let them soak in hot water.

To make a pre-dough, add 150 g – 5.29 oz of the flour, 2 tablespoons of sugar, yeast, and lukewarm milk into a bowl. Stir the ingredients with a whisk to dissolve the flour’s lumps, and the pre-dough is smooth. Cover the bowl with a kitchen towel and let it rise for 35-40 minutes.

Add 350 g – 12.34 oz flour, 5 tablespoons of sugar, vanilla flavor, lemon zest, salt, diastatic malt powder, egg, and soft butter to the mixing bowl of a stand mixer and add the pre-dough to the mixture. Knead the dough for 6-8 minutes on low.

Preparation for the German Raisin Bun Recipe   Making the dough   Kneading the dough

Finishing the dough:

Roll the dough to a rectangle using a rolling pin, drain the raisins, and spread them onto the dough. Fold the corners of the dough over the raisins to the center. Knead the dough with your hands to work the raisins into the dough. If the dough is too sticky, flour the surface and the hands. The dough does not need to rise again.

Shaping the Buns:

Divide the dough into 12 equal pieces. I use a kitchen scale. Roll each piece between the hands to a smooth ball and place it on a baking sheet covered with baking paper. Flatten the balls lightly. Cover the buns with a kitchen towel and let them rise for 30 minutes.

Finishing the dough for the German Raisin Bun Recipe   Adding the raisins to the dough and fold  

Mix an egg yolk with 1 tablespoon of milk and brush the buns with it.

Baking of the Buns:

Preheat the oven to 200°C – 390°F. Place the buns on the third rack (middle rack) and let them bake for 18-20 minutes. Let them cool down on a cooling rack.

To make the Sweet Rolls – Buchteln, click here, the German Pretzel Buns, click here, and for the Quick Baguette Rolls, click here.

German Raisin Bun Recipe