Raisin Buns
Fluffy raisin buns: vegan, simple and healthy!
The raisin buns are super easy to bake. You don’t have to knead and rest the dough a lot. This raisin bun recipe is straightforward, vegan and healthy.
Mellow raisin buns with soy yogurt
The recipe has always been my favorite! I’ve been baking these buns since I was fifteen (need to mention that they were not vegan at the time). Over the years I have tried other versions from time to time with very small changes. As you can see the recipe here is the newest (and also the best) version.
The raisin buns originally came into the oven without dry yeast and with curd. Today I use soy yogurt, not only because you cannot find the soy curd in the “normal” supermarket where I live, but because in my opinion the yogurt makes the raisin buns even juicier and they do not get hard and dry out so quickly.
Dry yeast: why I use it and why you can leave it out here
The dry yeast makes the vegan raisin rolls even softer and fluffier. I know that there are many “opponents” of yeast. However, I think it is a wonderful component that makes baked goods even better, and it is healthy too. Yeast contains many nutrients such as potassium, iron and zinc as well as vitamin B. If you still say that you do not want to use yeast for baking, then I have good news for you: The rolls will be really tasty even without the yeast, but not quite as fluffy 😉
The recipe contains only 5 ingredients, right?
Yes, the vegan raisin buns actually consist of only 5 ingredients. However, there is also a “gray area” here and that is the agave syrup (or a similar sweetener). There are plenty of raisins in the dough and they also provide enough sweetness, but of course you can also sweeten the buns. Or you can save yourself that step because you enjoy the raisin buns with jam in the morning anyway. 🙂
Raisin Buns
Ingredients
- 250 g wheat flour wholegrain
- 9 g dry yeast/instant yeast
- 150 g soy yogurt unsweetened
- 150 ml water warm
- 80 g raisins
Optional: agave syrup
Instructions
- Mix all the ingredients together well in a bowl.
- Knead the dough briefly with your hands.
- Let the dough rest in a warm place (25-38 °C). Cover the bowl with a tea towel. This process usually takes 20-30 minutes.
- When the dough has risen (when the dough has become "more") then form small buns with your hands. To do this, moisten your hands with water so that the dough does not stick to them.
- Bake the rolls in the preheated oven at 180 °C for 15 minutes.
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