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Rosemary and Raisin Buns

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Baking (622)      Bread (218)      Buns (14)      Rosemary (14)      Raisins (12)      Rolls (8)     


rosemary, raisin, bun, bread


These rosemary and raisin buns work well with both savoury or sweet fillings and spreads. They also taste delicious on their own. What makes them extra special is the apple and cinnamon glaze from Saints and Sinners Preserves. If you are unable to get this flavour of jam, you can always use apricot jam or apple spread, and mix a bit of cinnamon into it.

I found that this dough takes quite a long time to prove, but it was a cold day, so that would obviously have affected it. Best to check back every hour or so, and continue once it has doubled in size.

Preparation Time: 4 hours
Cooking Time: 20 minutes
Makes: 12 servings

Ingredients
500g strong wholemeal bread flour
tsp salt
7g fast action yeast
150ml water
3 eggs
tsp Truvia sweetener (or 35g caster sugar)
1 tbsp dried rosemary
100g raisins
2tbsp apple and cinnamon jam

Method



rosemary, raisin, bun, bread


Mix the flour, yeast, salt, sweetener/sugar, rosemary, and raisins together.



rosemary, raisin, bun, bread


Beat in the eggs to create a breadcrumb like consistency.



rosemary, raisin, bun, bread


Gradually add the water to form the dough.



rosemary, raisin, buns, bread, baking, proving


Knead for ten minutes then prove for three hours.



rosemary, raisin, buns, bread, baking, proving


Divide the dough into twelve, and shape into buns.
Prove for another hour.



rosemary, raisin, buns, bread, baking, proving


Bake in an oven preheated to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas.



rosemary, raisin, buns, bread, baking, proving


Heat the jam and use to glaze the top of the buns.

Categories
#Bread
#Buns
#Rolls
#Rosemary
#Raisins
#Baking
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