High Protein Homemade Raisin Buns
Elevate your baking game with these High Protein Homemade Raisin Buns, a perfect blend of wholesome and indulgent. Made with nutrient-rich whole wheat flour and a boost of whey protein powder, these soft, fluffy buns are perfect for anyone looking to prioritize health without sacrificing flavor. Naturally sweetened with plump, juicy raisins and enriched with a hint of vanilla, these buns are ideal for breakfast, a post-workout snack, or a comforting treat at any time of the day. The step-by-step recipe includes kneading techniques for a perfectly elastic dough, yielding golden brown buns with a glossy finish thanks to a simple egg wash. Ready in under an hour and packed with nourishing ingredients, these protein-packed buns are the perfect addition to your meal-prep rotation or family table.
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Recipe Information
Ingredients
- 3 cups whole wheat flour
- 0.5 cup whey protein powder
- 2.25 teaspoons instant yeast
- 0.25 cup granulated sugar
- 1 teaspoon salt
- 1 cup warm milk
- 0.5 cup warm water
- 0.25 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup raisins
- 1 serving egg wash (1 egg beaten with 1 tsp water)
Instructions
In a large mixing bowl, combine the whole wheat flour, whey protein powder, instant yeast, granulated sugar, and salt.
In a separate bowl or jug, mix together the warm milk, warm water, softened butter, egg, and vanilla extract until well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until a dough begins to form.
Add in the raisins and knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. You may need to add a little more flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or cling wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Once the dough has risen, punch it down to remove the air bubbles. Divide the dough into 12 equal pieces and shape them into buns.
Place the buns onto a baking sheet lined with parchment paper or a silicone mat, leaving some space between each bun.
Cover the buns again with a towel and let them rise for another 30 minutes until puffy.
Brush the tops of the buns with the egg wash for a glossy finish.
Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through.
Remove from the oven and let the buns cool on a wire rack before serving.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 467.6 g | 170% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 173.3 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 888 mg | 68% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3406 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
