Golden Crown Raisins Buns

I took half a day leave on Friday so that I can revise some work with my elder son. I thought of going to his school to pick him up after his lessons, only to realise that my dad has plan to bring him out for lunch. Luckily I managed to coordinate so that none of us actually needed to wait in vain. This is how fortunate my eldest son is. My dad picks him up from school at least once a week, and brings him out for lunch.

Previously, my dad will coordinate with me, and "sort of" ask my "permission" to bring my son out after school. However, lately when my son started to take public transport to and fro school, and having his own handphone, both of them coordinate between themselves. I was not kept in the loop. It was only this year, when he is in P6, then we got him a mobile phone. Yes, we had no choice now because we want him to be contactable since he is taking public transport everyday. Otherwise, we will still prefer not to give him a mobile phone. He is the last person in the class to own his own mobile phone.

Anyway, since I was waiting for my son to come home, I decided to bake some buns for breakfast for the following day. I made the Golden Crown Raisin Buns from Baking Code by Alex Goh. I had prepared the overnight sponge dough the night before. So I was ready then.

While the dough was proofing, I was scolding my son. Despite giving him a proper schedule to follow everyday, he didn't follow them, and didn't attempt the assessment books that I bought for him. I was enraged! I blew my top. I wondered how to motivate a person like him. Most of the time, I left him to do his own work. I didn't want to disturb him as he always say I'm very naggy. Leave him alone, he didn't do the work. Check and tail him all the time, he'll find me naggy. I really don't know what to do. It's just so hard and difficult to coach him. I really wondered how I am going to survive the next 7 months before his PSLE!

Anyway, back to the buns that I made. Instead of plain flour, I substitute it with wholemeal flour. I also added some fresh dill to give it a little herby taste. The dill was very mild and subtle. The buns turned out to be really soft, dense and sweet. I like it better when I can taste the dill.

Recipe for Golden Crown Raisins Buns, extracted from "Baking Code"
(Makes 10 normal buns)

Overnight Sponge Dough
Ingredients:
100g Bread flour
60g Water, room temperature
1/4tsp Instant Yeast

Method:
1. Mix the instant yeast with 20g water until well-blended. Add in the remaining ingredients and knead to form a dough.
2. Let it proof for 30mins.
3. Wrap with cling fil and keep in the refrigerator overnight or up to 48hours.

Bread Dough
Ingredients:
(A)
400g Bread flour
100g Wholemeal flour
20g Milk powder
65g Sugar
6g Salt
11g Instant yeast

(B)
150g Overnight sponge dough

(C)
2 Cold eggs
230g Cold water

(D)
90g Unsalted butter

(E)
220g Raisins
Some chopped fresh dills

Method:
1.  Mix (A) until well blended. Add in (B) and (C), mix to form a dough.
2. Add in (D), mix to form a smooth and elastic dough.
3. Add in (E), mix until well-blended.
4. Cover it with cling film. Allow it to proof for 60mins.
5. Divide the dough equally into 10 pcs. Mould it round. Place 7 pcs of dough around the sides of a greased 9" round pan, and the rest on the greased 6" round pan.
6. Let it proof for another 60mins.
7. Egg wash the surface and bake it at 180C for 20mins.