SERVINGS:

16 pieces

INGREDIENTS:

Buns

• 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

Topping

• 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)

Icing

• 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! 😉

METHOD:

1. In a small pan, warm the 2/3 cup (150ml) of milk to slightly above body temperature
2. 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
3. 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!
4. Place into a buttered or lightly oiled bowl, cover tightly with plastic wrap and leave overnight in the refrigerator.
5. 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.
6. 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!
7. For the topping, mix brown sugar and cinnamon together. Brush dough with melted butter, sprinkle with cinnamon, sugar, and raisins.
8. Roll dough rectangle up from the longer side to make a long tube.
9. Pinch the seam together. With a sharp knife, cut the tube into 16 pieces.
10. 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.
    

    Or until your baking sheet catches fire

11. When buns have cooled slightly, mix together the icing ingredients. Spread or drizzle on top.

Eat and enjoy!~