Quick raisin buns - Hastbullar med russin

QUICK RAISIN BUNS
Hastbullar med russin

If you want to bake something good in almost no time at all, this is the recipe for you. The buns are best fresh from the oven, as always with baking powder, but you can very well re-heat them.

16 buns

1 ¾ cups flour

4 teaspoons baking powder
¼ teaspoon salt
1/3 cup sugar
2½ oz butter or margarine
1/3 cup raisins
1/3 cup soured cream
3 tablespoons milk

For brushing:

1 to 2 tablespoons melted butter or
margarine
or beaten egg

Mix flour, baking powder, salt and sugar in a mixing bowl. Cut the fat in pieces and finely divide it in the flour mixture with a fork. Blend in raisins and soured cream and stir in the milk. Work the dough together – if it’s too sticky, you can add some more flour.

Flatten or roll out the dough with a floured rolling pin to a flat cake, approx ½ inch thick. Measure out rounds, diameter approx 2 inches, with a cutter or a glass. Collect the remaining dough, roll it out again and measure out more rounds. Put them on a greased baking plate (or use baking paper). Put them on plates as well and brush the buns with fat or beaten egg. Bake in the middle of the oven at 440F for about 10 minutes or until nicely coloured. Serve freshly baked.

If you use fat straight from the fridge in the buns, they get much lighter and airier. Don’t work the dough too much or the buns will sink together and become tough and disagreeable …

Enjoy!

Bella