Raisin Buns

For birthdays or when you are just longing for a white bun without all the healthy fibers. They taste wonderful toasted after a few days.

20 pieces


50 g butter
600 ml whole milk
50 g fresh yeast
1 tsp salt
800 g strong wheat flour
1 tsp ground cardamom
100 g raisins
1 beaten egg for brushing


PREHEAT THE OVEN to 200°C/400°F/gas mark 6.

MELT THE BUTTER IN A POT, add to a mixing bowl and mix with the cold milk. Dissolve the yeast in the mixture and add salt.

MIX FLOUR, CARDAMOM AND RAISINS. Mix with the milk mixture using a wooden spoon. Knead on a floured kitchen counter until smooth. Leave to rise under a tea towel for 2 hours.

SHAPE THE DOUGH INTO ROLLS, place them on a baking tray lined with baking paper, and leave to rise covered a tea towel for 30 minutes. Brush the rolls with the beaten egg and bake them for 20–25 minutes. Leave to cool off on a wire racket.

PHOTO BY Columbus Leth

Trine Hahnemann