For many, the scent of baking bread evokes a rush of nostalgia, and among the most cherished of these baked memories are raisin buns. These delightful treats, dotted with juicy raisins, bridge the gap between bread and pastry, making them a versatile companion for many occasions.
Originating from Europe, raisin buns or tea cakes have found their way into bakeries and kitchens worldwide. In different cultures, they’ve been adapted and modified, yet the core essence remains – a soft, fluffy bun, sweetened just enough and punctuated with the burst of raisins.
Perfect for breakfast or an afternoon snack, raisin buns are best enjoyed fresh from the oven. The warmth accentuates the natural sugars of the raisins and the softness of the bread, making every bite a blend of textures and flavors. While some enjoy them with a spread of butter, others appreciate the purity of its taste as is.


In modern times, amidst the plethora of fancy pastries and desserts, the raisin bun stands tall, unaffected by fleeting trends. It represents comfort, consistency, and the timeless joy of simple pleasures. Whether you’re enjoying one with a cup of tea, tucked in a lunchbox, or as a midnight snack, raisin buns serve as a sweet reminder of home and heritage.
In Germany, raisin buns are called ‘Rosinenbrötchen‘, ‘Weckchen‘, or ‘Stütchen‘, depending on the region you’re in. These buns are known to be plain, with raisins, or with chocolate chunks. Similarly, these sweet rolls can also come with a sugar glaze and almond flakes. Regardless of the version, they’re always delicious!
In this recipe, I’ll show you how to make raisin buns from scratch with ease.

Raisin buns
Ingredients
- 125 ml milk warm, some extra
- ½ cube of fresh yeast 21g
- 1½ tbsp white sugar
- 260 g all purpose flour
- ½ package vanilla sugar or vanilla extract
- pinch of salt
- 50 g butter room temperature
- 2 tbsp raisins
- 1 egg
Instructions
- Yeast Activation: Warm the milk in a pot or in the microwave. Sprinkle in the sugar and crumble the yeast, mix together, and let rise in a warm place for 10 minutes.
- Knead the Dough: Combine all other ingredients, add the yeast milk mixture, and knead into a smooth dough.
- Add Raisins: Once the dough is coming together, fold in the raisins, ensuring they're evenly distributed throughout the dough.
- Form the Buns: Punch down the dough gently to release any air bubbles. Divide the dough into 12 equal portions and shape each portion into a bun. Place the buns on a baking sheet lined with parchment paper, ensuring they are spaced apart.
- Baking: Let rise in the oven at 50°C (122°F) fan-forced for 10 minutes, then increase the temperature to 200°C (392°F). In the meantime, whisk an egg with some milk. After 15 minutes of baking, brush the buns with the egg-milk mixture and bake for an additional 5 minutes until done.
- Cool and Serve: Once baked, remove the buns from the oven and allow them to cool on a wire rack. Enjoy them while they're still warm or store in an airtight container once fully cooled.
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