Soft Braided Raisin Sweet Buns

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Ingredients

For the Dough:

  • 500 g all-purpose flour (4 cups)
  • 80 g sugar (⅓ cup)
  • 1 teaspoon salt
  • 10 g instant yeast (1 tablespoon)
  • 250 ml warm milk (1 cup)
  • 1 egg
  • 80 g butter (softened)
  • 1 teaspoon vanilla extract

For the Filling:

  • 80 g butter (softened)
  • 80 g sugar
  • 1 teaspoon cinnamon (optional)
  • 120 g raisins

For Egg Wash:

  • 1 egg + 1 tablespoon milk

Step 1: Activate the Yeast

In a small bowl:

  • Combine warm milk + 1 tablespoon sugar + yeast
  • Let sit for 5–10 minutes until foamy

This step ensures your yeast is active and your buns will rise perfectly.

Step 2: Make the Dough

In a large mixing bowl:

  • Add flour, remaining sugar, and salt
  • Mix lightly

Add:

  • Egg
  • Vanilla
  • Yeast mixture

Mix until a dough forms.

Now add softened butter gradually while kneading.

Knead for 10–12 minutes until the dough becomes:

  • Smooth
  • Elastic
  • Slightly soft but not sticky

👉 Tip: If too sticky, add a little flour—but don’t overdo it.

Step 3: First Rise

Shape the dough into a ball.

Place in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 4: Prepare the Filling

While the dough rises:

  • Mix softened butter + sugar + cinnamon
  • Soak raisins in warm water for 10 minutes, then drain

This makes raisins soft and juicy after baking.

Step 5: Roll and Layer

Once dough has risen:

  • Punch it down gently
  • Roll it into a large rectangle (about ½ cm thick)

Spread the butter-sugar mixture evenly.

Sprinkle raisins across the surface.

Fold the dough:

  • Fold into thirds like a letter (this creates layers)

Roll lightly again to flatten slightly.

Step 6: Cut and Shape

Cut the dough into strips (about 2–3 cm wide).

For each strip:

  • Stretch slightly
  • Twist gently
  • Tie into a loose knot (as shown in the image)

Place each bun on a baking tray lined with parchment paper.

Step 7: Second Rise

Cover and let rise again for 30–40 minutes.

This step gives you that super fluffy bakery texture.

Step 8: Bake

Preheat oven to 180°C (350°F).

Brush buns with egg wash.

Bake for 18–25 minutes until:

  • Golden brown
  • Slightly crisp on the edges

Step 9: Optional Glaze

For extra shine and sweetness:

  • Brush with sugar syrup (sugar + water boiled briefly)

Step 10: Cool and Serve

Let buns cool slightly.

Serve warm for best taste.

Texture & Taste

These buns are:

  • Soft and airy inside
  • Lightly crispy outside
  • Sweet but balanced
  • Full of buttery layers
  • Juicy with raisins

Pro Tips

1. Don’t Skip the Folding

Folding creates beautiful layers and texture.

2. Soak Raisins

Dry raisins can burn—always soak them.

3. Proper Kneading

This is key for soft buns.

4. Don’t Overbake

Keep them soft by checking early.

Variations

You can customize easily:

  • Chocolate Version: Replace raisins with chocolate chips
  • Nut Version: Add crushed walnuts
  • Orange Flavor: Add orange zest
  • Cream Filling: Add pastry cream inside

Storage

  • Room temperature: 2 days
  • Fridge: up to 5 days
  • Reheat before serving

Final Result

You’ll get beautiful twisted buns that look like they came from a bakery:

  • Golden
  • Fluffy
  • Soft
  • Layered
  • Full of flavor

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