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1
Soak the raisins in rum overnight.
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2
The photo shows the raisins after soaking overnight.
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3
Put all the ingredients except the raisins and butter into a bread machine.
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4
Start the kneading course with mix call setting.
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5
Put the yeast where you are told.
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6
After kneading the dough for five minutes add the butter.
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7
Drain and pat dry the raisins with kitchen paper.
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8
When the mix call is beeping add all the raisins.
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9
Leave the bread machine to work until the first rising is done.
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10
After the first rising, remove the dough and use your hand to knock the gas out.
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11
Divide into 10 portions and gently form into balls.
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12
Place the dough balls with joints down.
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13
One dough ball weighs about 55 g.
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14
The dough is soft and wet so dust with flour if necessary.
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15
Cover with a moistened tea towel and leave to rest for 15 minutes.
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16
After 15 minutes rest, flip over and put the dough balls with joints up.
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17
Roll out into 9-cm-diameter rounds while knocking out any gas.
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18
Fold the top and bottom ends into the centre so as to stretch the surface.
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19
Pull both sides and fold towards the centre.
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20
Try to make sure that the raisins will not appear on the surface.
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21
Place the dough with joints down on a baking tray and let rise for about 40 minutes at 35C with the proofing setting of your oven.
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22
Leave to rise until the dough has risen to 1.5 times or twice in volume.
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23
Slash the centre of the dough with a sharp razor or knife.
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24
Insert 5 g of butter into the slash and sprinkle with plenty of granulated sugar.
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25
In this photo I used 5 g of butter for each bun.
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26
Your work will go much smoothly if you cut the butter nice and thinly beforehand.
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27
Bake in oven preheated to 200C for about 13 to 15 minutes.
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28
Adjust the baking time according to your oven at home.
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29
After the bread is nice and golden brown, remove from the oven and cool on a cooling rack.
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30
When you open up the bread you can see plenty of raisins!
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31
You'll love the sweet sugar and butter topping.
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32
Toast lightly the next day and you will have a delicious and juicy butter topping!
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33
You don't need to toast it; you can enjoy it as it is of course.
