soak raisins for 5 mins, then squeeze out liquid.
METHOD FOR BUNS
1. Combine all ingredients in a mixer, except butter and rasins.
2. Beat at medium speed until it form a dough and add in the butter.
3. Continue to beat until it form a smooth and elastic dough.
4. Cover the dough and let it prove for 45-60mins.
5. Flatten the dough on a lightly floured surface and knead in the raisins.
6. Divide dough into about 55g each portion and rest for another 10mins.
7. Shape into round ball and arrange it on a greased tray.
8. Cover and leave to prove for 45mins until it doubled in size.
9. Preheat oven to 190C.
10.Brush surface with milk. Bake in a preheated oven for 10mins until buns are golden brown.
11.Remove buns from tin, brush surface with butter, cool on a wire rack.
Note: For even softer buns, add 1/2 tsp of bread improver or softener.
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