These are raisin buns. They're simple to make. If you know how to make bread or buns, it will be the easiest task for you. I decided to make something different by putting some raisins inside.
I decided to use a bread machine to knead the dough. It is easy and kneads faster than using hand knead. kneading the dough has to be transparent when you stretch the dough wide, and you see transparent, and it does not break, the dough is ready.
To be healthy, I use oil instead of butter. If you like, you can use butter. make sure when using the butter needs to be softened to room temperature and eggs to room temperature also.
Take a scale and measure all the dough balls pieces into the same measurement or you will not have the same pieces baked at the same time. Take a dough. Put in 4-5 pieces of raisin inside the dough and then press the dough inside using your two thumbs to take the air bubble out. Then close the open tight. If you can not close it, you can damp a bit of warm water on it. Roll it round on the work surface gently. Then use your 2 side hands to make it rounder. When all is done. It needs to be proof a second time until they are double size.
While the raisin buns are baking you can see them turning golden brown. It will smell so good. These buns are very tasty and good. You can have these raisin buns for breakfast, snacks or at work. If you like you can freeze them and eat them whenever you want. Once you make these buns kids and adults would like them very much. Try the recipe and enjoy!!

Ingredients:
300 gram of flour
180 gram of milk
7 gram instant dry yeast or instant yeast
35 gram of oil
30 gram fine sugar
pitch of salt
5 gram vanilla sugar or vanilla extract
a couple bunch of raisins
1 large egg (room temperature)
add some more milk if the dough is dry
1 egg wash

Directions:
Preparation:
1. Use a scale and prepare all the ingredients and set it aside

2. Take 1 eggs out of the fridge. Use a medium side round container and put some hot water and soak the eggs in it, until it is room temperature.

Knead by hand:

1. In a clean bowl put 300 grams of flour, 7 gram of instant yeast, 180 gram of milk and 1 large eggs.

2. Use a wooden spoon or a spatula and mix it for 1 min. Then add in the 30 gram of fine sugar, pitch of salt, 5 gram vanilla extract and 35 grams of oil.

3. Mix until cooperated with a wooden spatula .  Use your hands and knead in the bowl for a 3-4 min like you are washing clothes by hand. if the dough is dry you can a bit of milk.

4. Take some flour and dust some on the work surface, so the dough will not stick. Take the dough out of the bowl and place it on your work surface and knead like you are washing clothes by hands for a few minutes and you will not feel any sticky dough anymore.  Continue to knead, while kneading  take off a piece of dough and stretch it wide and see if you see a transparent see through and the dough does not come off that meant it is ready. If you stretch the dough and you don't see transparent and the dough pieces brakes while stretching, continue to knead for a couple of minutes, until it is transparent see through and the dough piece does not brake.

5. While the dough is in the bowl, press it flat and make sure it is cover the whole bowl. Use a hot cloth and cover the dough, so that it can raise faster. By covering the dough you prevent it from getting dry. Let the dough sit and rise for 1 -1 and a half hours or until double the size.  (note: If you do not cover the dough it will become dry and will be no good anymore)

Kneading dough from a bread machine:
1. Using a bread machine take a bread pan, add in the wet ingredients, then dry
ingrients. Make a well and add in the yeast. Snap the bread pan back in the machine. Set the machine to dough setting and press start and the machine will do all the kneading for you.

2.  Take itthe dough out and see if it's transparent and does not break apart when you stretch the dough wide. If it break then you need to knead it a bit more. Dust some flour on the work surface so the dough will not stick. Knead 3-5 mintues. Check to see if the dough transparents and does not break. That when you know it is ready.

3. While the dough is in the bowl, press it flat and make sure it is cover the whole bowl. Use a hot cloth and cover the dough, so that it can raise faster. By covering the dough you prevent it from getting dry. Let the dough sit and rise for 1 -1 and a half hours or until double the size.  (note: If you do not cover the dough it will become dry and will be no good anymore

Meaurement of the dough pieces:
1. Take a scale and measure each pieces 70-72 grams. If there are less or more pieces, you can take out some pieces and add it on the missing amount. (note: make sure when you scale the pieces should be 70-72 grams)

2. Use a plastic wrapper and cover the un use dough pieces, so that it will not get dry.

3. Take a dough. Put in 4-5 pieces of raisin inside the dough and then press the dough inside using your two thumb to take the air bubble out. Then close the open tight. If you can not close it, you can damp a bit of warm water on it. Roll it round on the work surface gently. Then use your 2 side hands to make it rounder.

4.  Repeat the same step for all the dough balls.

Second rise:
1. When all done. Take a baking pan and place a parchment paper.  Put all the raisin bread on the baking tray and place it in the oven. Let it sit and raise for 30 min or until double in sizes.

2. When 30 min is done. Take it out of the oven and set it aside.

Baking process:
1. Preheat the oven at 375F (180 degrees) for 10-15 min, until it is hot.

2. While waiting for the oven to preheat. Brush some egg wash on top of each buns.

3. When the preheat is done, put it in the oven and bake for 22-25 min or until golden brown. (Note: depending on your oven the time of baking can vary)

20. When it ready. Take it out and place all the rasin buns onto a wire rack and let it cool for 10 min.

21. Enjoy!!!!

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