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Authentic German Rosinenbrötchen, sweet yeast raisin buns fresh out of the oven.

Authentic German Rosinenbrötchen (Raisin Buns)

Soft, lightly sweet raisin buns that are perfect for cozy mornings with coffee, reminiscent of traditional German bakeries.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 hour
Servings: 12 buns
Course: Breakfast, Snack
Cuisine: Baking, German
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 500 g All purpose flour Plus a little extra for dusting
  • 250 ml Milk Lukewarm
  • 7 g Instant yeast Or active dry yeast
  • 60 g Sugar Divided
  • 1 tsp Salt
  • 80 g Butter Softened (plus 1 tbsp melted for brushing)
  • 1 large Egg
  • 150-180 g Raisins Plump prior to use
  • 1 tsp Vanilla sugar Optional, or a little lemon zest
  • 1 egg yolk Egg wash Optional with 1 tsp milk

Method
 

Preparation
  1. Plump the raisins by covering them in warm water for 10 minutes, then drain and pat dry.
  2. In a large bowl, mix lukewarm milk, yeast, and a spoon of the sugar. Let it sit for 5 minutes.
  3. Add flour, remaining sugar, salt, egg, and softened butter. Mix until a dough forms.
  4. Knead the dough by hand or mixer until smooth and elastic, about 8 to 10 minutes.
  5. Flatten the dough, scatter over raisins, then fold and knead gently until spread out.
  6. Cover the bowl and let the dough rise until doubled, about 60 to 90 minutes.
  7. Punch down the dough and divide it into 12 equal pieces, shaping them into balls.
  8. Cover and let them rise for 30 to 45 minutes until puffy.
  9. Preheat the oven to 190°C (375°F). Brush with egg wash if using, then bake for 15 to 18 minutes until golden brown.
  10. Brush with melted butter after baking and cool for 10 minutes before serving.

Notes

These buns taste best the day they are baked. Store at room temperature for up to 2 days or freeze for up to 2 months. You can revive them by microwaving for 10 seconds and toasting.