Spiced Buckshot Buns

• Vegetarian

• Produce

  • 1 cup Raisins

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 3 cups Flour
  • 1/2 tsp Nutmeg
  • 1 pinch Salt
  • 6 1/3 tbsp Sugar
  • 2 tsp Vanilla extract, pure
  • 1 envelope Yeast, regular

• Dairy

  • 1/4 cup Butter

• Liquids

  • 3/4 cup Water

Found on bakingwithbullets.com

Description

Ingredients

• 3/4 cup of lukewarm water
• 1 tbsp of sugar
• 1 envelope of regular yeast
• 3 cups of flour
• pinch of salt
• 1 1/2 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1/4 tsp of cloves
• 1/3 cup of sugar
• 1/4 cup of melted butter
• 2 large eggs
• 2 tsp of pure vanilla extract
• 1 cup of raisins
• 1 1/2 tsp of water

Directions

• In a small bowl dissolve the sugar (1 tbsp) in the lukewarm water. Sprinkle yeast over water. Let stand for 15 minutes. In bowl of electric mixer with whisk attachment add dry ingredients flour, salt, cinnamon, nutmeg, cloves, and sugar. Mix well with whisk attachment, Add prepared yeast, melted butter, 1 egg, 1 egg white, (hold egg yolk to the side for later use) and vanilla extract. Knead with mixers dough hook for about 5 minutes, then knead by hand for 10 minutes. If your dough is too sticky add 1 to 2 tablespoons of flour. Gently knead in raisins by hand. Cover and let stand in a draft-free warm place for 30 - 40 minutes. Grease 9x13 inch baking pan. Roll out dough into rectangular shape with rolling pin. Cut into 12 equal sections (I used a pizza cutter to cut dough). Roll the divided 12 sections into balls. Place dough balls into greased pan and let them rise an hour or until they have just about doubled in size. Whisk together the reserved egg yolk and 1 1/2 tbsp water. Brush over tops of buns before placing them in the oven. Bake at 350 degrees F for 30-35 minutes or until buns are golden brown. Remove from oven and let cool.