Secret Weapon: Easy Homemade Sweet Yeast Buns

Table of Contents

Dough:

Filling:

Egg Wash:

1. Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let this mixture sit for 5-10 minutes. You’ll see the yeast become foamy and active, which means it’s ready to use.
2. Combine Wet and Dry Ingredients: In a separate bowl, whisk together the egg, oil, and salt. Then, add this wet mixture to the yeast mixture and stir to combine.
3. Gradually Add Flour: Gradually add the all-purpose flour to the wet ingredients, one cup at a time, using a spoon or dough whisk to mix until a soft dough forms. You may need slightly more or less flour depending on the humidity in your kitchen. The dough should be slightly sticky but manageable.

1. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 10 minutes. Kneading develops the gluten in the flour, which helps the buns rise and become soft and fluffy. If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth and elastic.
2. First Rise: Place the kneaded dough in a bowl greased with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-2 hours, or until doubled in size. A warm oven with the light on is a perfect spot for this.
3. Prepare the Filling: While the dough is rising, cream together the softened butter and vanilla sugar in a small bowl until light and fluffy.

1. Shape the Buns: Once the dough has doubled in size, punch down the dough to release the air. Roll the dough out on a lightly floured surface into a large rectangle (about 12×18 inches).
2. Spread the Filling: Spread the softened butter mixture evenly over the dough rectangle. Then, sprinkle the raisins over the butter mixture.
3. Roll and Cut: Starting from a long edge, carefully roll the dough up tightly into a log shape. Pinch the seam to seal the dough. Use a sharp knife to cut the log into equal pieces (about 2-3 inches each). Place the buns cut-side down in a greased baking pan, leaving a little space between them for rising.

1. Second Rise: Cover the buns loosely with plastic wrap and let them rise again for 30-45 minutes, or until almost doubled in size.
2. Preheat the Oven: While the buns are doing their second rise, preheat your oven to 190°C (375°F).
3. Egg Wash (Optional): In a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush the tops of the buns with the egg wash for a golden brown color after baking (optional).

Bake: Bake the buns in the preheated oven for 20-25 minutes, or until golden brown.
Cool and Enjoy! Let the buns cool slightly on a wire rack before serving. Enjoy them warm or at room temperature.

If you don’t have vanilla sugar, simply substitute with 1 tablespoon of regular sugar.
You can use any type of raisins or dried fruit you like in this recipe. Chopped nuts, cinnamon sugar, or chocolate chips would also be delicious

Serving: These buns are perfect for breakfast, a sweet snack, or even dessert. They can be enjoyed warm or at room temperature.
Storage: Leftover buns can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Reheat them in the microwave or oven before serving.
Variations:
- - Cinnamon Sugar: For a twist on the classic filling, try substituting the vanilla sugar with some cinnamon sugar. Simply mix together granulated sugar and ground cinnamon according to your taste preference and sprinkle it over the softened butter before adding the raisins.
- Chocolate Chip Surprise: Add ½ cup of chocolate chips to the dough along with the flour for a delightful chocolate chip surprise in every bite.
- Glaze Option: If you prefer a sweeter bun, you can drizzle a simple glaze over the cooled buns. To make a glaze, whisk together powdered sugar, milk, and a touch of vanilla extract until smooth.