English Raisin Muffins
10 servings
50 minutes
English raisin buns are a classic treat of British cuisine, rooted in old tea-drinking traditions. They are characterized by their softness, lightness, and a delicate creamy flavor with a hint of sweetness from the raisins. Such buns are believed to have been popular during the Victorian era when they were served with tea alongside jam and cream. The dough made with butter and milk acquires a special texture, while the egg yolk glaze gives the buns an appetizing golden hue. Perfect as a morning breakfast or an accompaniment to tea gatherings, they can be served with jam, honey, or simply enjoyed for their natural softness and aroma of fresh baking. English raisin buns embody the taste of comfort that transports you to the atmosphere of old British tea rooms.
1
Sift the flour, add baking powder, a pinch of salt, and softened butter. Rub with hands or mix in a food processor with the dough attachment.
- Wheat flour: 450 g
- Baking powder (raising agent): 10 g
- Sea salt: pinch
- Butter: 85 g
2
Whisk the eggs until their volume doubles. While continuing to whisk, pour in 200 ml of milk.
- Chicken egg: 2 pieces
- Milk: 230 ml
3
Mix the egg mixture with the dough, add raisins, and knead everything well.
- Raisins: 100 g
4
Sprinkle the resulting soft dough with flour on both sides, gently press with your palm to form a layer 2-3 cm high.
- Wheat flour: 450 g
5
Use a small round cup to cut buns from the dough.
6
Mix the egg yolk with the remaining milk and brush it on top of the buns.
- Egg yolk: 1 piece
- Milk: 230 ml
7
Dust the baking tray with flour, place the buns on it, and bake in a preheated oven for 25–30 minutes.
- Wheat flour: 450 g
8
Sprinkle the finished buns with powdered sugar.
- Icing sugar: 40 g
