Dough Ingredients
- ¾ cup (175 ml) 2% milk, heated (105ºF or 40 C) (any milk should do)
- 4 tsp (15 g) instant dry yeast
- ⅓ (70 g) cup sugar
- 3 large eggs, at room temperature
- ½ cup (125 ml) vegetable oil
- 3 ¾ (555 g) cups all-purpose flour
- 1 tsp (5 g) finely grated lemon zest (optional)
- ¾ tsp (4 g) salt
- ¾ cup raisins
Hot Glaze
- ½ cup (100 g) sugar
- 3 Tbsp (45 ml) water
- 1 tsp (5 ml) vanilla extract
Dough Direction
Add into a mixing bowl the warmed milk (ensure the temperature is right so that the yeast can activate), sugar and stir. Let is sit for a few minutes (so yeast could feed). Then add in the rest of the ingredients except for flour. Mix well. Then add in one cup flour at a time while mixing until all flour are finished. Knead dough until it smooth and elastic. Using a mixer is easier buy kneading by hand is just as good. Just takes a bit of effort and good exercise for the wrists!
Bun dough before rising 
Bun dough doubled in size
Put dough in a greased bowl, cover it and let dough rise to double in size. Takes up to 90 minutes.
Optional way to proof the dough would be to cover the dough in a bowl and place in oven with a hot pot of boiling water underneath it. Boiling water helps keeps the temperature just warm enough so the yeast can rise well. But it is completely optional.
After the dough has risen, divide into 12 pieces and make into round ball and placed in grease pan with spaces between them. Let is rise again for about 45 minutes.
Finally cook in a preheated 350ºF (175 C) oven for about 25 to 30 min. It is done when the top is brown.
Hot Glaze Direction
Bring the sugar, water and vanilla to a simmer and stir until the sugar is fully melted. Then brush over the still hot buns.
Optionally icing of your preference could be added. Could also add icing in a “crossed” design so buns looks like hot cross buns!
Enjoy you delicious fruit bun!
Bun glazed and fresh off the oven Bun close up
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