Turmeric Bun With Raisin Paste

A split tumeric bun stuffed with raisin

Turmeric Bun with Raisin Paste is a good way to begin a full month filled with celebrations and progress. September makes a massive transitional month for me. There are so many good things happening this month. My intention is to go into this month, fully present and ready to embrace all that is happening.

A split tumeric bun with raisin paste

First up, today is my first day of nursing school clinical. Yup, this girl is back in school for the fall semester. This past summer was a period of soul searching. I admit that I did consider dropping out of nursing school. Then, I cried and I laughed while I leaned on my support circle. Ultimately, I decided on going through with my nursing education.

Stack of Turmeric Bun with Raisin Paste

This month is also my birthday month. At the end of September, I will be 33. To be able to still be chasing dreams and prioritizing me is a luxury at 33. For many, it might seem like I should be in a career, settled and doing other things. But I have come to accept that my life works at the pace that is right for me. I’ll probably write a post soon about all the ways that I am glad to be turning 33.

Sometimes this month, I will also get to have some girl time with my lovely sister. I am looking forward to the time spent together because she is one of my cheerleaders and I am one of hers. It will be a time to talk, catch up and plan. What not to like about seeing loved ones after a while?

In light of the fact that I have so much going on, I will be publishing less on this blog. Instead of my daily posts, I aim to publish here at least 3 times a week. For the purpose of switching to a reduced schedule is to allow me to prioritize all the things that’s happening this month while keeping my creativity going. I am super excited for all the food I will be cooking this month. I might do another themed week for my birthday.

Raw Turmeric Bun with Raisin Paste

In any case, today’s recipe is one that I am so stoked to share. Turmeric is one of my favorite spices for fall and winter because it is soothing. In this Turmeric Bun with Raisin Paste, the spice gets to shine in all its glory.

The turmeric powder in the brioche dough gives it a lovely yellow color. The fresh turmeric in the raisin paste gives off some that bitterness that I love so much. Of course, if you are familiar with Ayurvedic medicine, you would recognize that I have paired the turmeric with ginger and black pepper. These two warming spices make turmeric more accessible in the body. The ginger and black pepper make the Turmeric Bun with Raisin Paste both delicious and functional. Try it!

Turmeric Bun with Raisin Stuffing

A turmeric spiked brioche bun stuffed with a just sweet raisin paste.
Prep Time20 mins
12 hrs
Course: Side Dish
Keyword: bread, brioche, raisin, shortbread, tumeric
Servings: 9

Ingredients

For the Brioche

  • 2 Cups All-Purpose Flour
  • 2 tbsp Honey
  • 1/4 Cup Butter
  • 3/4 Cup Bread Flour
  • 2 tsp Yeast
  • 1/4 tsp Salt
  • 1 tsp turmeric Powder
  • 1 Cup Whole Milk
  • 3 Eggs 2 for Dough/ 1 for egg washing

For Raisin Paste

  • 1 Cup Raisin
  • 2 tsp Freshly Grated Tumeric
  • 1 tsp Freshly Grated Ginger
  • 1/2 tsp Freshly Ground Black Pepper

Instructions

  • Warm up the milk just a little past room temperature. Dissolve the yeast and honey into the milk before stirring in the egg. Set aside.
  • Pour the All-purpose flour, the bread flour, turmeric powder, and salt into a mixing bowl (you can do this with a standing mixer or knead by hand). Using a hook, slowly start mixing the flour.
  • Pour in the milk mixture into the flour in the mixing bowl. Then add in the softened butter until well combined
  • Continue to knead the dough for about 10 minutes after it is uniformly combined. This will help with gluten formation.
  • Once the brioche dough has been kneaded, put it in a big bowl and cover with plastic wrap. The dough should be allowed to rise overnight in the fridge. Or it will double in bulk over 2 hours if you leave in a warm place to rise. The dough is easier to work with when it is cold because of the high-fat content.

To Make Raisin Paste

  • Soak the raisins in 1/4 cup of hot water for 10 minutes then strain. Using a sharp knife, roughly chop the raisin into a fine paste.
  • Combine the raisin paste with the fresh turmeric, fresh ginger, and black pepper. Set aside

Making The Stuffed Bun

  • Once you are ready to assemble the bun, punch down the brioche dough. Let it rest for five minutes before attempting to work with it.
  • The dough is approximately 36oz in weigh, so divide into 9 equal dough about 4oz in weight. Also, divide raisin paste into 9 equal parts
  • Roll out each brioche dough ball into a flat piece. Place raisin mix in the middle and fold the edge over until the paste is sealed into the dough.
  • Once all the dough has been stuffed, place each bun sealed side down on a baking tray. Cover with a clean tea towel. Allow the buns to rise in a warm corner for about an hour
  • Preheat oven to 350F. Once the dough is ready, beat the extra egg with a tablespoon of water and brush the top of each bun. Place in the hot oven. Bake for 20-25 minutes.
  • Allow the buns to rest for at least 15 minutes before breaking into them. Enjoy. The buns freeze well and reheat in the microwave in 30 seconds.

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