RAISIN AND OATMEAL BUN

Back in action,  playing  with my dough again, this time around using oat and raisin, can't believe my eyes how this Raisin and Oatmeal Bun  really swelled from the original size once I have baked them. 

Although you could use the yeast mixture after 10 minutes, I let the yeast sit for an hour then mix the dough. Another tip is to let the dough ferment longer and by doing that the bread turns softer and fluffier.

Trust me, it's worth making, Raisin Oatmeal Bun turns out wonderful and great to dip with a cuppa.  What you need are:



RAISIN AND OATMEAL BUN RECIPE
Yield   :  10 buns

2 and 1/4 cups all purpose flour
1/4 cup rolled oat (grind)
2 teaspoons dry yeast
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
2 tablespoons milk powder
1 cup warm water
3/4 cup raisin soaked 30 minutes, drained

METHOD

* Combine yeast, sugar and warm water in a bowl, keep aside for 10 minutes or until foamy.

* In a mixing bowl, mix together flour, oatmeal, salt, butter, raisin, milk powder and yeast mixture. Knead by hand for at least 10 minutes or use stand mixer until smooth. Keep covered for 2 hours.

* Gently flatten  the dough and divide into 10 balls. Place the bun onto greased pan and let rise for 1 hour. Towards the end of raising time, preheat oven @ 180 C.

* Brush top with melted butter and bake for 15-20 minutes. After removing from oven brush again with butter. Enjoy!

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