Ingredients
Ingredient for starter dough
- High protein flour 105g
- Low protein flour 45g
- Sugar 12g
- Instant yeast 3G
- Yogurt 120g
Ingredient for main dough
- High protein flour 105g
- Low protein flour45g
- Sugar 35g
- Salt 2.5g
- Egg 45g
- Yogurt 27g
- Raisin 60g (soak with warm water for 1-2 hr)
- Butter 35g (softened)
Steps
- Mix and combine all the starter dough ingredients together. Allow to sit in a warm place to rise till it looks like "honeycomb". (It took me 2 hours).
- In a bread maker, combine the above with main dough ingredients except butter, knead till it is shinny and non-sticky. Add in butter, knead till it is shinny and pliable.
- Rest the dough till it doubles in size. ( for my own reference only: about 60 minutes).
- After dough has risen, punch down gas and without resting dough ,divide it into 6 equal portions and roll each into round shape. Place them on a lightly greased baking pan.
- Allow to rise till doubles in size (for my own reference only: about 45 minutes - 60 minutes).
- Brush with egg wash. Bake in a preheated oven at 180 deg C for 25 - 30 minutes.
Extra notes
1. Add in starter dough ingredient into bread maker(bm), set dough function (my bm 1.5hr, I just let it continue proof for another 0.5 hr)
2. Take out d dough , set dough function again (knead and proof 1.5hr), put main dough ingredient , liquid first, starter dough, flour, raisin. Until mix well and shinning , add in butter.
3. Take out dough from bm, press down gads and divide into 6 and shapping. Put on greased baking pan, allow to proof again for 45 minutes.
4. Apply egg yolk and bake.
Super fluffy and soft yogurt raisin bun recipe.
