Antigua's Raisin Bun
Chewy, spiced raisin buns are a versatile baked treat, ideal as a snack or dinner accompaniment.
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Instructions
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Preheat the oven to 350 F.
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In a large bowl, dissolve 2 teaspoons brown sugar in 1/2 cup warm water. Stir in yeast, cover, and let proof for 10 minutes.
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Combine 5 1/2 cups flour, salt, cinnamon, and nutmeg in a separate large bowl. Rub in shortening and butter until the mixture resembles wet sand.
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Stir the remaining brown sugar, coconut (if using), and raisins into the flour mixture.
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Make a well in the flour mixture. Add the yeast mixture and vanilla. Gradually incorporate the remaining water (1/2 cup at a time) to form a slightly sticky dough.
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Transfer dough to a floured surface. Knead in the remaining 1/2 cup flour for approximately 5 minutes.
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Oil the dough and place it in a large oiled bowl. Cover and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
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On a floured surface, knead the risen dough for 1 minute. Divide into 12 equal pieces and form into balls. Place seam-side down on parchment-lined baking sheets, ensuring adequate spacing.
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Cover the buns and let them rise for 45 minutes to 1 hour.
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Brush buns with water, then sprinkle with brown sugar. Score them with a cross-hatch pattern.
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Bake for 20 to 30 minutes, or until browned and hollow when tapped. Cool completely before serving.