Vegan Raisin Buns

Something we loved to eat before eating fully plant based were Raisin Buns! You could buy them everywhere in the supermarket but unfortunately they use eggs and milk in the ingredients. We think this is of course totally unnecessary. We make them at home without the eggs and milk and may we say….. OMG! It’s a recipe you just must try to know how delicious these vegan Raisin Buns are!

12 Raisin buns
Prep time: 20 minutes
Total time: 2 hours 20 minutes

Ingredients

250 ml oat milk
1 sachet (7 g) dry instant yeast
50 g agave syrup
50 g vegan margarine (plus extra for coating the raisin buns)
500 g flour
1 tsp salt
100 g currants
100 g raisins

Method

1. Place all ingredients except the currants and raisins in a bowl. Knead with a hand mixer (with kneading hook) for 5 minutes.
2. Add the currants and raisins to the bowl and knead with your hands for 5 minutes. Make sure that the currants and raisins are well incorporated in the dough. Form the dough into a ball and transfer it back into the bowl. Cover and let it rise for 1 hour.
3. Divide the dough into 12 equal pieces. Form 12 balls with your hands. Make sure that all of the raisins and currants are in the dough as best as possible. Place all raisin buns on a baking tray with parchment paper. Put a clean tea towel over the buns and let it rise for 45 minutes.
4. Preheat the oven to 220 degrees Celsius. Bake the raisin buns golden brown in 15 minutes. Brush the raisin buns immediately with some melted vegetable butter when they come out of the oven.

Tip: the raisin buns are best when they come out of the oven. You can freeze the raisin buns that are left over or if the raisin buns have become a bit dry, cut them in half and toast the raisin buns in a toaster or in the oven.