Bouts Buns – Baker’s Magic
- 1 package of active yeast (non-fast-acting) (I used fresh yeast because I live in a poopy place with no decent supermarket)
- 1/3 cup (67 grams) of sugar
- 2/3 cup (150ml) of milk (I used rice milk because lactose makes me gassy)
- 3 1/2 cups (490 grams) of flour
- 3/4 teaspoon of salt
- 1/2 cup (113 grams) of melted unsalted butter
- 3 eggs, lightly beaten with a fork
- 2 tablespoons of melted unsalted butter
- 1/2 cup (90 grams) light brown sugar
- 1 teaspoon cinnamon (if you live in a land with trees)
- 1/2 to 1 cup (88-175 grams) of raisins (depending on how much you like them)
- 1 1/2 cups (210 grams) of confectioners’sugar
- 3 1/2 to 4 tablespoons of milk
- 3/4 teaspoon vanilla
- The strained juice from 4 crushed raspberries OR a drop of red food colouring
Be sure you are in a happy mood before you start! 😉
- In a small pan, warm the 2/3 cup (150ml) of milk to slightly above body temperature
- Pour milk into large bowl. Sprinkle yeast and the 1/3 cup (67g) of sugar over the milk; stir gently with a spoon to dissolve
- Add 1 cup of flour (140g) and stir until smooth. Add the stick (113g) of melted butter and stir. Add beaten eggs and remaining 2 1/2 cups (350g) of flour, and salt. Stir until smooth. Use your hands to form it into a ball. It’s okay if it’s sticky!
- Place into a buttered or lightly oiled bowl, cover tightly with plastic wrap and leave overnight in the refrigerator.
- In the morning, place the dough on a floured surface and knead for 1 to 2 minutes (sprinkle with a little extra flour if sticky) by pushing on the dough with the heels of your palms, turning it, folding it over, and then pushing it again.
- Roll dough out with a rolling pin on a floured board to a rectangle about 9 x 14 inches (23 x 36cm). Flour the rolling pin if it sticks to the dough. It may be hard to roll the dough because it is elastic. Keep rolling, though!
- For the topping, mix brown sugar and cinnamon together. Brush dough with melted butter, sprinkle with cinnamon, sugar, and raisins.
- Roll dough rectangle up from the longer side to make a long tube.
- Pinch the seam together. With a sharp knife, cut the tube into 16 pieces.
- Place the pieces in a greased cookie sheet about 2 inches (5 cm) apart. Cover with towel. Let them rise until double in size, for about 1 hour. About 15 minutes before baking, preheat the oven to 350 F (180 C). Bake the buns for 20 to 25 minutes, until they are lightly browned.
- When buns have cooled slightly, mix together the icing ingredients. Spread or drizzle on top.
Eat and enjoy!~