These irresistible treats can seem intimidating to make, but they’re not. CHEF JASON TAN of At-Sunrice Global Chef Academy breaks down the steps for you.
Makes 8 -10 buns
For the dough:
300g sifted bread flour 21g caster sugar 6g salt 5g instant yeast 160g milk 1 egg, beaten 15g unsalted butter, cubed.
Water, to spray on dough 50g brown sugar, stirred to break up clumps ½ tsp cinnamon powder 1 handful dark raisins 1 egg, beaten 2 tbsp apricot jam.
1 Into the bowl of an electric mixer fitted with a dough hook, add all the dough ingredients except the butter. Knead for 1min at the lowest speed or until the dough comes together.
2 Add the butter and knead for 7min at the second speed or until the dough becomes smooth.
3 Cover with cling wrap and leave the dough to ferment for 50min.
4 Transfer to a clean countertop. Dust some flour on top of the dough and roll it out into a large rectangle, about 0.5cm thick.
5 Lightly spray the surface of the dough with water. Mix the brown sugar and cinnamon powder, and sprinkle it all over. The moisture will help the sugar stick to the dough. Sprinkle raisins next.
6 Fold in the edge and roll the dough into a long log. Cut into 2cm lengths.
7 Place each piece in a greased round cake tin, leaving a gap of 2cm in between each roll. Leave to proof in a warm, humid spot for about 50min or until the buns double in size.
8 Brush the beaten egg over the buns evenly and bake in an oven pre-heated to 190 deg C for 15min. When the buns are ready, brush apricot jam over the rolls to form a glaze. Serve warm.