Soft Breakfast Raisin Pumpkin Buns
Pillowy soft and lightly sweet, these cinnamon raisin pumpkin buns are great for breakfast, brunch or as a snack.
Freshly Baked Bread
They say, happiness is the smell of freshly baked bread. Who am I to disagree? Seriously though, waking up to freshly baked bread is one of my favorite memories till today. This recipe reminded me that happiness can be found in small things like these fluffy raisin pumpkin buns. Whether you have or have not any prior experience on baking with yeast, this recipe will show you all the steps to create the most fragrant fall breakfast buns. Your family will thank you!
In Greece, cinnamon raisin buns aka “stafidopsomo” (in Greek σταφιδόψωμο) are one of the most popular breakfast foods. You can find them in all bakeries. They are fluffy, lightly sweet and very fragrant. This recipe uses the Greek version as its base, but the dough is enriched with pumpkin puree and pumpkin pie spice. Pumpkin puree provides more moisture in the dough, preventing the buns from drying out fast. In other words, you can enjoy these bad boys for longer, if they last for more than 24 hours.
Ingredients for Soft Breakfast Raisin Pumpkin Buns
- Raisins: There is not right or wrong choice of raisin for this recipe. You can use black raisins, golden raisins or sultanas. It is totally a matter of preference. What’s most important, is to soak the raisins in hot water before baking. Raisins tend to absorb the moisture from baked goods. By plumping them up before baking, they become juicier and their flavor intensifies as well.
- Pumpkin Puree: Don’t mistake pumpkin puree for pumpkin pie filling. The latter is already sweetened and contains all the spices found in pumpkin pie. What pumpkin puree does to these raisin buns is providing an extra layer of moisture which makes theme irresistibly soft and chewy. Plus, pumpkin, raisins and warm spices pair so well!
- Milk: We use milk instead of water for a richer texture. Besides whole milk, I had success using almond milk for this recipe. Remember to test milk temperature with your finger before adding the active dry yeast. If it’s too cold the yeast won’t activate and if it’s too hot, it will kill the yeast.
How to make Soft Breakfast Raisin Pumpkin Buns
Prepare dough:
Soak raisins is hot boiling water for 15 minutes. Pat dry and set aside. In a large mixing bowl, add the lukewarm milk, melted butter, active dry yeast, vanilla extract and whisk well. Add the granulated sugar and pumpkin puree. Whisk until fully incorporated. Cover the mixing bowl with a towel and let it rest in a warm place for 20 minutes.
In the meantime, in a large bowl, add the all purpose flour, ground cinnamon, pumpkin pie spice, ground cloves and salt. Stir in the dry raisins and set aside. Uncover the yeast mixture. By now, the yeast should be activated and the surface will be bubbly (see photo 1).
[easy-image-collage id=2975]In a stand mixer with the dough hook on, combine the yeast mixture and flour mixture. Knead over medium speed until the dough is pulling of the mixing bowl for about 6-8 minutes. The raisin buns dough should be stretchy and sticky. Grease a large bowl with one tablespoon of olive oil and place the dough in (see photo 2). Cover the bowl with a towel and let the dough rest and double in size in a warm place. It will take between 45 minutes to an hour.
Shape Raisin Buns Dough:
Line two large baking sheets with parchment paper and set aside. Once the dough has doubled in size, gently deflate it with your fist and place on a clean, flat surface (see photo 3). Rub your hands with oil, knead the dough for 3 times and then roll into a log. Cut dough into 10 equal pieces. Working with one piece of dough each time shape into a ball. Transfer dough balls into prepared baking sheets, cover and let them rest for another 20 minutes before baking (see photo 4).
[easy-image-collage id=2978]Bake Raisin Buns:
Preheat oven to 350°F (180C). Mix one egg with 1 tablespoon of water and brush the top of each bun. Bake for 25 minutes changing the baking sheets halfway cooking, until the breads are golden brown on top. Remove from oven and let them cool for 15 minutes in the baking sheets before transferring to cooling racks. Serve warm with butter. Enjoy!
Tips & Troubleshooting for the softest breakfast buns
- Right Temperature: Yeast is a living organism. Extreme temperatures will affect its consistency and performance. Make sure milk and butter are lukewarm and not hot. Allow dough to rest in a warm environment like the inside of your oven.
- Dough Consistency: The dough for raisin buns is soft but quite sticky. Don’t be tempted to add a lot of extra flour as it will make the dough dry. Rub your hands with oil instead to handle the dough easier.
- Proof Time: Ensure dough has doubled in size before moving onto shaping the raisin buns. For the last proof the raisin buns should almost double in size. Do not let them rest longer as they will rise more while baking.
Why are my buns not soft and fluffy?
The dough wasn’t kneaded properly. Let the mixer knead the dough until it is pulling off the mixing bowl. This is your signal that the dough is ready and you can continue with proofing. Another reason that results in hard raisin buns could be excess flour.
How do i keep my raisin buns soft?
Wrap the bans tightly in plastic wrap. That way the moisture is locked and your raisin buns will keep fresh and soft for longer. If using plastic storage bags, make sure to push any excess air from inside.
I don’t have a mixer!
Don’t worry. You can still make these raisin buns. Use a wooden spoon to stir the flour mixture in the yeast mixture. Then transfer dough, on a clean flat surface and knead using your hands. Kneading will take twice the time. When the dough reaches the right consistency, continue with the rest of instructions as shown on the recipe card.
Can I freeze Raisin Buns?
This is a freezer friendly recipe. You may freeze raisin buns in freezer safe bags for up to 2 months. Thaw overnight in the refrigerator and warm in the oven when ready to serve.
Enjoy these breakfast buns with fresh butter or homemade jam. Don’t forget to accompany them with a hot mug of coffee, tea or milk. The choice is yours! We love hearing from you. Share your feedback in the comments when you try the recipe.
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Soft Breakfast Raisin Pumpkin Buns
Ingredients
- 2 cups Raisins
- 1 ¼ cups Milk lukewarm
- 6 tbsp Unsalted Butter melted
- 2 tbsp Active Dry Yeast
- 1 tsp Pure Vanilla Extract
- 1/2 cup Granulated Sugar
- 1/2 cup Pumpkin Puree
- 4 cups All-Purpose Flour
- 1 tsp Ground Cinnamon
- 1/2 tsp Pumpkin Pie Spice
- 1/4 tsp Ground Cloves
- 1/4 tsp Salt
- 1 tbsp Olive Oil
- 1 Egg
- 1 tbsp Water
Instructions
- Soak raisins is hot boiling water for 15 minutes. Pat dry and set aside.2 cups Raisins
- In a large mixing bowl, add the lukewarm milk, melted butter, active dry yeast, vanilla extract and whisk well.1 ¼ cups Milk, 6 tbsp Unsalted Butter, 2 tbsp Active Dry Yeast, 1 tsp Pure Vanilla Extract
- Add the granulated sugar and pumpkin puree. Whisk until fully incorporated.1/2 cup Granulated Sugar, 1/2 cup Pumpkin Puree
- Cover the mixing bowl with a towel and let it rest in a warm place for 20 minutes.
- In the meantime, in a large bowl, add the all purpose flour, ground cinnamon, pumpkin pie spice, ground cloves and salt. Stir in the dry raisins and set aside.4 cups All-Purpose Flour, 1 tsp Ground Cinnamon, 1/2 tsp Pumpkin Pie Spice, 1/4 tsp Ground Cloves, 1/4 tsp Salt
- Uncover the yeast mixture. By now, the yeast should be activated and the surface will be bubbly.
- In a stand mixer with the dough hook on, combine the yeast mixture and flour mixture. Knead over medium speed until the dough is pulling of the mixing bowl for about 6-8 minutes. The dough should be stretchy and sticky.
- Grease a large bowl with one tablespoon of olive oil and place the dough in. Cover the bowl with a towel and let the dough rest and double in size in a warm place. It will take between 45 minutes to an hour.1 tbsp Olive Oil
- Line two large baking sheets with parchment paper and set aside.
- Once the dough has doubled in size, gently deflate it with your fist and place on a clean, flat surface.
- Rub your hands with oil, knead the dough for 3 times and then roll into a log.
- Cut dough into 10 equal pieces. Working with one piece of dough each time shape into a ball.
- Transfer dough balls into prepared baking sheets, cover and let them rest for another 20 minutes before baking.
- Preheat oven to 350°F (180C).
- Mix one egg with 1 tablespoon of water and brush the top of each bun.1 Egg, 1 tbsp Water
- Bake for 25 minutes changing the baking sheets halfway cooking, until the breads are golden brown on top.
- Remove from oven and let them cool for 15 minutes in the baking sheets before transferring to cooling racks.
- Serve warm with butter.
- Enjoy!
Notes
- The water should be lukewarm, nor hot or cold. Use your finger to check the temperature.
- If the yeast hasn’t bubbled after 20 minutes, it means it has expired. Toss it and use another packet.
- Use your oven with the light on to create a warm environment for the dough. If the environment where you live is cold, try preheating your oven for a minute and then place the dough in to rest.
- Shape the buns: Shape by tucking under to create a smooth top to the dough. Gently press down and rotate to even dough ball.
- If you want equally sized raisin buns use a scale. Each raisin bun should be around 110 grams.
- For the last proof the raisin buns should almost double in size. Do not let them rest longer as they will rise more while baking.
- Brush the raisin buns gently so you don’t deflate them.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- Store raisin buns at room temperature covered tightly with plastic wrap to keep them soft for up to 5 days.
- You may freeze raisin buns in freezer safe bags for up to 2 months.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.