Plenty of butter, just right for birthday buns, both in the bun and on it, filled with raisins, they don’t get any better for a birthday bash.
25 G FRESH YEAST
375 ML WARM MILK
100 G BUTTER
600 G MEL
2 TSP. GROUND CARDAMOM
1 TBSP. SUGAR
1/2 TSP. SALT
100 G RAISINS
1 EGG, WHISKED TOGETHER
Melt the butter and allow it to cool slightly.
Stir the yeast out into the warm milk.
Add butter, cardamom, sugar and salt.
Knead the flour in a little at a time until you have a very soft and supple dough, that doesn’t stick to your hands.
Let the dough rise in a warm place under a cloth for 1 hour.
Scrape out the dough out onto a floured table and knead in the raisins. You can also choose to divide the dough in two and only use half of the raisins, so you have a portion with raisins and one without.
Form the dough into 32 small buns, place them on a baking sheet with baking paper and allow them to rise again for 30 minutes.
Preheat the oven to 200 degrees celsius.
Brush the buns with egg wash.
Bake them for 20-25 min. until they are golden and sound hollow when you tap lightly on the bottom of the buns.