Instructions

Measure out all ingredients, grouping them by the headings listed above. Line two large cookie trays with parchment.

First, make the base. Place base ingredients (flour, sugar, yeast, warm milk and warm water) in a large bowl and combine. Set this mixture aside in a warm place for 20 minutes to allow the yeast to activate.

While waiting for the yeast to froth, prepare the dry dough ingredients. Place the flour and cold butter into the bowl of a food processor. Pulse until the butter is the size of bread crumbs. Set aside. In a separate bowl, beat the two eggs until the yolks are completely incorporated into the whites.  After 20 minutes, the base will be frothy.

Add all of the dough elements to the base and mix with a wooden spoon or spatula to combine. Fold in the raisins.

Turn the bun dough out onto a generously floured surface. Knead the bun dough 10 to 15 times until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic and place in a warm spot. Let rise for one and a half hours or until doubled in size. Once doubled, turn the dough out onto a floured surface and knead a few times.

Divide the dough into 12, three ounce portions. Roll each piece against the counter with one hand to make a ball. Place six dough balls on each of the parchment-lined cookie trays. Cover them with plastic wrap and set in a warm place to rise for 30 minutes.

Preheat your oven to 425°F.  In a small bowl, whisk together all of the egg wash ingredients, except for the crushed sugar cubes. Use a pastry brush to glaze the buns with a light coat of egg wash. Sprinkle the top of each bun with the crushed sugar.

Place the buns in the preheated oven and bake for 15 to 20 minutes. For even browning, rotate the pans halfway through the bake time. When golden brown, remove the buns from the oven and serve immediately.

Recipe Tip: Buns will stay good for up to a week if stored in an airtight container. They can be reheated in a 350°F oven for five to eight minutes. They are best served warm!