How about a little variety in the bread basket? For example, these fluffy sourdough raisin buns. This sourdough recipe does not require yeast and yet the raisin buns taste like fresh from the bakery. If you don’t like raisins but still want to snack on sweet buns, then take a look at these vegan chocolate brioche buns. Happy baking!

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Why you should definitely try the raisin buns

• They are made without yeast or eggs and can be prepared in a vegan version.
• Thanks to sourdough and tangzhong, the raisin buns are super soft.
• The raisin rolls stay fresh for a long time and are great for freezing.
• The dough rests overnight.

How do you make fluffy sourdough raisin buns overnight?

Sourdough and tangzhong ensure that the buns are extra fluffy. Butter and sugar make the dough heavy. It therefore takes longer to double its volume than other bread or bread roll doughs. To get the fluffy raisin buns on the table in time for breakfast, you can prepare the dough the day before and leave it to proof for six to eight hours. The raisin buns are then formed and refrigerated overnight. The next morning they just need to be baked.

Alternatively, you can mix the dough the evening before and leave it to proof overnight at room temperature. In the morning, the buns are then shaped and left to rest for a another two hours at room temperature before baking.

How long do raisin buns keep?

Thanks to the sourdough, these raisin buns keep longer than classic yeast buns. You can store them covered with a cotton cloth at room temperature for about four days. I wouldn’t put them in the fridge because they dry out more quickly there. To freshen them up again before eating, you can also cut them in half and toast* them.

Can you freeze raisin buns and pop them back in the oven?

If you want to bake your raisin buns in advance or keep them for longer than four days, you could freeze them. They can be kept in the freezer for several months. To prevent them from drying out while baking, you should reduce the baking time by a few minutes. I can either pop the raisin buns straight from the freezer into the oven or you can leave them to defrost overnight at room temperature and then just bake them briefly.

Ingredients for sourdough raisin buns

• Tangzhong: The technique originally comes from Asian cuisine. To make tangzhong, one part flour is cooked with five parts water to form a thick paste. The bound water makes the finished raisin bread extra soft and, together with the sourdough, ensures that they remain tasty and fresh for days.
• Wheat flour: bread flour or 550 is best for fluffy raisin buns. The higher the type number of the flour, the more hulls are still contained in the flour. If you want to use wholemeal flour, you may need to increase the proportion of water in the recipe by 5 to 10 per cent.
• Sugar for sweetness.
• Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
• soft butter or vegan butter alternative
• Water: Cold in summer and lukewarm in winter.
• Sultanas are a must in every raisin bread.
• Salt for the flavour.

In three steps: How to make easy raisin buns with sourdough

1. Prepare the tangzhong and soak the raisins.
2. Mix the dough and leave to rest at room temperature for six to eight hours.
3. Shape the rolls, place in the fridge overnight and bake in the morning at 200 degrees for 30 minutes until golden brown.

Helpful tools – My recommendations

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• A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
• A kitchen scale*.
• You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
• A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
• A cooling rack* for bread, rolls and waffles.
• A sharp bread knife*.
• A stainless steel toaster* for slices of bread, toast and rolls.

You can find more product recommendations here.

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Recipe: Soft and Fluffy Sourdough Raisin Buns

How about a little variety in the bread basket? For example, these fluffy sourdough raisin buns. The recipe does not require yeast and yet the raisin rolls taste like fresh from the bakery.

Print Recipe Rezept merken

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting Time 14 hours hrs

Total Time 14 hours hrs 50 minutes mins

Course raisin buns

Cuisine German

Servings 9 raisin buns

Ingredients

  

Ingredients for Tangzhong

• 20 g cake flour
• 100 ml water or (oat) milk

Ingredients for the dough

• Tangzhong
• 400 g wheat flour
• 40 g sugar
• 40 g sourdough starter
• 60 g soft butter or vegan butter alternative
• 240 g water
• 100 g raisins
• 1 pinch salt

Instructions

 

Day 1

• Heat 100g of the water, soak the raisins in it and leave to cool.
• For the tangzhong, mix 20 g flour with 100 g water and boil gently while stirring. Cover the tangzhong and leave to cool completely.
• For the dough, mix the raisins with the liquid in which they were soaked, the tangzhong, flour, water, sugar, soft butter, sourdough starter and salt.
• Cover the dough and leave to rest at room temperature for six to eight hours until the dough has increased significantly in volume.
• Then place the dough in the fridge for one to two hours.
• Divide* the dough into nine equal parts and shape the buns. Place the buns next to each other in a greased oven dish or on a baking tray.
• Brush the surface with milk and refrigerate overnight.

Day 2

• Preheat the oven to 200°C using a steam tray consisting of a stainless steel oven dish* and lava stones* and bake the raisin buns for 10 minutes with steam and 15 to 20 minutes without steam until golden brown.

Notes

The soft butter and tangzhong make the dough very soft and difficult to work with. That’s why I put it in the fridge for one to two hours before shaping it. Cold dough is usually firmer (especially if it contains butter) and more elastic and therefore easier to handle. You can find more tips for sweet doughs with sourdough here.

Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.

Butter: You can replace the butter with a vegan alternative. The butter should be soft so that it combines well with the other ingredients.

Milk: You can make the recipe with cow’s milk or a vegan milk alternative. The milk should be cold so that the dough does not become too soft.

If you want perfectly round raisin buns, I would bake them with enough space between them on a baking tray. If you want your buns to have as little crust as possible, you can also bake them with less space in a baking dish. The raisin buns then grow together while baking and only develop a thin crust on top.

Keyword bakery style, fluffy, no yeast, vegan, with sourdough

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