October 13th, 2012

Spicy buns


I love to eats raisin buns. The boy friend has a reverse opinion on the topic of “dried grapes”. He tends to mention “murdered grapes” then and suggest to eat them better fresh instead of drying them.

And so there are seldom raisin breads, or raisin buns or apple cake with raisin and I bake most of the time goods we enjoy both. But sometimes I get a craving for raisins.

And that happened to me when I saw the beautiful spicy buns on farine. Sweet rolls with a lot of wholewheat, raisins and cranberries, seasoned with a mixture of cinnamon, cardamom and anise. I had to bake these rolls immediately. I added a little bit of my Lievito Madre to the dough to add some deepness of flavour and decreased the amount of yeast accordingly. My dough contains also a little bit more raisins, just to prevent myself of storing the remaining 20g of raisins somewhere in my little kitchen.

The Spicy buns turned out to be delicious. The lievito madre adds a li

ttle bit of tangy flavour in the background. The fruits give a nice sweetness to the rolls and the homemade spice mix makes it perfect for a breakfast on cold mornings together with some butter and honey. They are divine when the buns are still slightly warm your hands…

Spicy Buns

Fruit mix

  • 100g Orange juice
  • grated peel of 1/2 Orange,
  • 200g Raisins
  • 80g Cranberries

Flying ferment

  • 140g wheat,freshly milled
  • 280g Milk
  • 10g sugar
  • 10g fresh yeast


  • Flying ferment
  • 150g Lievito Madre
  • 230g flour Type 550
  • 130g wheat,freshly milled
  • 55g Egg (1 EggSize L)
  • 50g Butter
  • 50g sugar
  • 12g Winter Spice Mix
  • 10g Salt
  • Fruitmix


  • 1 Egg
  • Pearl sugar

Mix raisins and cranberries with orange peel and orange juice and let soak for at least one hour (or preferably overnight). Stir occasionally. Drain over a sieve before using.

Prepare the flying ferment by mixing flour, milk, sugar and yeast. Ferment for 1 hour.

For the Dough knead flying ferment, Lievito madre, flour, egg, sugar, spice and salt for 5 min at slow speed and 8 min at high speed. Then stretch the dough to a rectangle and top with the fruit mix. Roll into a log, flatten the log again to a rectangle and roll up again. Put the dough back into the bowl and ferment for 1 hour.

Dived the dough in 85g and form into balls. Place on two paper lined baking  trays and proof for 1.5 hour.

Glaze with egg white and sprinkle with pearl sugar.

Bake at 200°C for 15 – 20 min.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

4 Responses t_on Spicy buns

  1. Manuela October 15th, 2012

    Hallo Stefanie, ich lese diesen Blog schon länger mit und hab das eine oder andere schon mal ausprobiert. Die Hefemengen sehen für mich sehr gering aus und so kam ich neulich doch ins grübeln. Bis jetzt bin ich davon ausgegangen, dass von frischer Hefe in den Zutaten gesprochen wird, doch zur Sicherheit wollte ich nochmal nachfragen:
    Wird in den Rezepten frische Hefe oder Trockenhefe verwendet?
    Es stand sicher irgendwo und ich Entschuldige mich jetzt schon dafür, dass ich es womöglich überlesen habe.
    Lieben gruß Manuela

    1. Stefanie October 15th, 2012

      @Manuela: Ich verwende tatsächlich frische Hefe :-), auch wenn die Mengen so gering aussehen. In den Standard-Backbüchern ist die Hefemenge oft sehr hoch, was zwar die Gärzeiten verkürzt, aber auch dazu führt, das das Brot nur noch nach Hefe schmeckt. Ich verwende lieber eine lange Teigführung mit Vorteig, wodurch die Brote einen vielschichtigen Geschmack bekommen.

  2. lisa October 13th, 2012

    Ich teile das gleiche Schicksal. Ich liebe Rosinen, mein Schatz hasst die kleinen schwarzen Dinger, wie er sie nennt.Finde ich super, dass du sie trotzdem für dich gebacken hast.lg

  3. Pingback: Hefe und mehr » Blog Archive » Winterwürze

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