California Raisin Braid Bun
Have you ever baked a bun braid? California Raisins inspired me to try a raisin bun. My grandma always baked raisin buns and was the most skilled bun braider I know.
I remembered my grandma and the bun braid lessons. I set out to try out how to braid with four people myself. The California raisins brought delicious and sweet coincidences to the bun. What wonderful memories came to mind of raisin coincidences and braiding.
Recipe by Iris Kivioja
method:
1
Warm the milk until lukewarm. Mix in the dry yeast, sugar and cardamom.
2
Gradually stir in the flour. Add the salt and raisins. Add the soft butter towards the end of adding the flour. Knead the dough for about 10 minutes. Until the dough is elastic and comes away from your hands/the sides of the bowl, leave to rise under a baking sheet for 20–30 minutes.
3
Turn the risen dough out onto a floured surface and divide into four parts. Roll the dough pieces into thin logs and braid them long.
4
Place the pitto on a baking sheet lined with baking paper, cover with cling film and a tea towel. Let rise in a warm place for about 20 minutes.
5
Brush the pitto with egg and sprinkle with granulated sugar. Bake at 200 degrees Celsius on the second lowest level of the oven for about 20 minutes. Let cool and enjoy.
Serving suggestion
• whipped cream
• fresh strawberries or jam
ingredients:
120ml milk
1 tsp (11 g) dry yeast
60g sugar
1 tbsp cardamom
3/4 tsp salt
150g California Raisins
approx. 350g wheat flour
100 g butter
+ egg for greasing
+ granulated sugar on top
