Antiguas Raisin Bun Recipes

ANTIGUA'S RAISIN BUN

Steps:

• Gather the ingredients.
• Add 2 teaspoons of brown sugar and 1/2 cup of the warm water to a large bowl and stir to dissolve. Sprinkle in yeast; stir, cover with plastic wrap, and let proof in a warm place for 10 minutes.
• Add 5 1/2 cups of flour to a large bowl along with the salt, cinnamon and nutmeg. Mix thoroughly.
• Rub the shortening and butter into the flour mixture until the mixture resembles wet sand.
• Stir in the remaining brown sugar, coconut (if using) and raisins.
• Make a well in the center of the flour mixture and pour in the yeast mixture and vanilla. Add the remaining water 1/2 cup at a time to form a slightly sticky dough. (You may need more or less water depending on your location and the moisture in the atmosphere.) Once the flour comes together as a dough, sprinkle the remaining 1/2 cup flour onto a clean work surface, turn the dough onto the work surface and gently knead the flour into the dough (for about 5 minutes). You may need to add a little more flour for dusting.
• Rub oil on the dough and transfer to a large oiled bowl; cover and leave in a warm place for 1 1/2 to 2 hours or until the dough has doubled in size.
• Flour a work surface and transfer the risen dough. Knead for 1 minutes, then cut dough into 12 equal pieces and form into balls. Place seam-side down on parchment-lined baking sheets with adequate space between each bun.
• Cover with plastic wrap or a towel and let buns rise in a warm place for 45 minutes to 1 hour. Near the end of the rising time, begin to preheat the oven to 350 F.
• Before baking, brush buns with a little water and then sprinkle with a bit of brown sugar. Score the buns just before adding to the oven in a cross-hatch pattern.
• Bake for 20 to 30 minutes or until nicely browned. The bottom when rapped should sound hollow. Cool completely before serving.