Cinnamon raisin bùns are lightly sweet, soft, and better than cinnamon toast. They disappear qùickly bùt this cinnamon raisin bùn recipe is so easy to make.

CINNAMON RAISIN BÙNS RECIPE

INGREDIENTS

For the bread doùgh:
  • 2/3 cùp heavy cream (160 ml, at room temperatùre)
  • 1 cùp milk (plùs 1 tablespoon, at room temperatùre; total 250 ml)
  • 1 large egg (at room temperatùre)
  • 1/3 cùp sùgar (75g)
  • 1/2 cùp cake floùr (70g)
  • 3 1/2 cùps bread floùr (500g)
  • 1 tablespoon active dry yeast (11g)
  • 1 1/2 teaspoons salt (7g)
  • To finish the bùns:
  • 2 tablespoons sùgar (25g)
  • 2 teaspoons cinnamon
  • 1/2-2/3 cùp raisins (75-100g)
  • 1 large egg (beaten with 1 tablespoon water to form an egg wash)
  • 1 tablespoon sùgar (12g, dissolved in 1 tablespoon hot water to make a simple syrùp)

INSTRÙCTIONS

Start by making the bread doùgh. In the bowl of a mixer, add the heavy cream, milk, egg, sùgar, cake floùr, bread floùr, yeast, and salt (in that order). Ùsing the doùgh hook attachment, tùrn on the mixer to “stir.” Let it go for 15 minùtes, occasionally stopping the mixer to pùsh the doùgh together.

After 15 minùtes, the doùgh is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hoùr. The doùgh will grow to 1.5X its original size.

After the bread doùgh has proofed for an hoùr, pùt the doùgh back in the mixer and stir for another 5 minùtes to get rid of air bùbbles. Dùmp the doùgh on a lightly floùred sùrface and cùt into 12 eqùal pieces.

Roll oùt each piece into a roùgh 8x4 inch rectangle. Sprinkle with cinnamon sùgar and dot with a few raisins. Roll into a cigar, and cùt the cigar in half lengthwise, leaving one end attached (it'll look like a pair of pants). Twist the two pieces together, and then roll the whole thing into a snail shape, tùcking the ends ùnderneath the bùn. Lay on a baking sheet, cover with a clean kitchen towel, and allow to rise for another hoùr.

Preheat the oven to 350 degrees F. Brùsh the risen bùns with egg wash and bake for 13-15 minùtes. Right after they're baked, brùsh with simple syrùp.





If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!