Raisin Pecan Buns

These raisin pecan buns are soft, mildly sweet dough braided with a spiced filling made with rum-soaked raisins and pecans. They are a decadent breakfast treat or afternoon snack best served warm right out of the oven. Instead of raisins and pecans, you can use dried cranberries and walnuts. No rum, no problem, just use orange juice or water.

Raisin Pecan Filling	Dough
180 g Raisins 120-150 ml Dark rum 90 g Pecans, toasted ½ tsp Cinnamon powder ½ tsp Cardamon powder	500 g Plain flour 2 tbsp Brown sugar ½ tsp Fine sea salt 7 g Instant dry yeast 65 g Butter, softened 220 ml Milk, lukewarm 2 tbsp Apricot jam, to glaze (optional)

Soak raisins in rum for at least 2 hours or up to overnight to plump them up at room temperature. Drain excess rum from raisins. Place them in a food processor with pecans and spices. Process everything together until you have a mince-like mixture.
Mix the flour, sugar and salt in the bowl of your mixer fitted with a dough hook. Add the yeast to the mixture. Add the softened butter and milk, then knead everything for 8-10 minutes at low until you have a smooth dough. Cover and leave to rest for 1-2 hours until doubled in size.
Turn out onto a lightly floured work surface. Divide the dough into 8 even portions. Roll each portion of dough into 20cm square. Cut the square dough into four 5cmx20cm strips. Cut each strips into 3 thinner strips, leaving ends intact. Arrange the 4 strips into a tic-tac-toe layout. Place one portion of filling in the middle and weave the dough strips over and under each other. Turn it over and place it in a greased muffin form or just place it on a baking tray lined with parchment paper. Repeat with the remaining 7 dough portions. Cover with a clean tea towel and set aside for 1 hour until puffy.
Preheat the oven to 180C/350F. Brush the buns with a little water or milk. Bake in the middle of hot oven for 30 minutes until golden. Warm the apricot jam and brush the bread while they are still warm.

37 comments:

Tom 22/6/26 02:23: ...these look fabulous, I love raisons.
Grace 22/6/26 04:45: ANGIE: Esta receta me encanta. Utilizas ingredientes saludables y riquísimos. Me gustará seguir tu sugerencia y hacerla en alguna oportunidad tan pronto recupere mi movilidad.
Ahora mismo estoy mirando una película francesa cuyo núcleo es la "cocina": "LOS SABORES DEL PALACIO". Un recorrido por lo más auténtico de la gastronomía gala. Es una película liviana pero muy entretenida e ideal para conocer una de las gastronomías más finas. Verla me recordó a tí lo que me motivó compartirte el link. Está en Youtube.
https://youtu.be/jlXM2-JKSKk?si=rT0a7m_RkyI1kslI
Estaré nuevamente ausente Angie; mañana ingreso nuevamente a internación hospitalaria para otra cirugía. Este año ha venido complicado.
Mi afectuoso abrazo deseo recibas.
Tandy (Lavender and Lime) 22/6/26 05:52: I love the braiding on these.
Emma Loabez 22/6/26 08:43: Hi Angie! These buns look tempting. I really like the raisin and pecan filling. The danger is that they won't disappear quickly.
Have a great week! 😘
DEZMOND 22/6/26 13:24: Wow, those turned out so golden und moist und lecker, and that folding technique is so fun!
ellie 22/6/26 13:58: These look so beautiful! Fabulous to see the recipe! All the best to a productive summer and much more 💗
Caitlin&Megan 22/6/26 13:59: Oh so amazing! Wonderful foodie post as always! YUM 💖
sotis 22/6/26 15:18: oh qu'elles sont belles et gourmandes tes brioches!!!! bisous
Liz Berg 22/6/26 20:07: These buns are gorgeous, Angie!!! Magazine worthy and I bet they're delicious, too!!
Bill 22/6/26 20:29: They look amazing and delicious.
Lola Martínez 22/6/26 20:32: Estos bollos tienen su buen trabajo pero el esfuerzo merece la pena por lo ricos que quedan. Un lujo para el paladar.
U zvijezdama piše 22/6/26 21:17: Sigurna sam da je ukusno
Neuer Gartentraum 22/6/26 21:43: Die Brötchen sehen wunderbar aus. Wenn mir mein Garten mehr Zeit lässt, werde ich sie backen. Danke für das Rezept.
DeniseinVA 22/6/26 21:55: Oh yes, could just go for one of those :)
Ben | Havocinthekitchen 22/6/26 22:25: These look terrific, Angie! I love the raisin and pecan filling, and they have such a beautiful golden finish.
Anne in the kitchen 22/6/26 22:54: Those are gorgeous buns!
Brian's Home Blog 22/6/26 23:36: Those are so pretty and look so yummy!
J.P. Alexander 23/6/26 00:34: Gracias por la receta. Te mando un beso.
My name is Erika. 23/6/26 02:40: I bet these are great. And they look beautiful too. I love the woven design. Happy new week to you Angie.
Linda's Relaxing Lair 23/6/26 02:48: They look wonderful.
Ruby Rose and the Big Little Angels 3 23/6/26 04:36: I can smell the bakery goodness from here.
Modrina Neba - Blue Sky 23/6/26 06:00: Angie's how could I have left out your tempting soft buns or pads, I would eat them now oh yes:))
Tuesday's hug for you, Andrea!
Margaret D 23/6/26 08:59: They do look great and I love raisons in cooking.
Federica Simoni 23/6/26 11:39: wow che belli!
David M. Gascoigne, 23/6/26 14:48: They look terrific, Angie. I would love to have one with my morning coffee.
Giancarlo 23/6/26 16:07: ❤️
Fran @ G'day Souffle 23/6/26 16:33: These buns look like a great way to start your day! In order to attempt the rollout of the dough, I would need more detailed illustrations.(although I have done dough braiding before). Thanks for the recipe!.
DVArtist 23/6/26 17:30: I finally got my PC to open your posts. These look amazing. Thank you for showing how to make them.
Guillaume 23/6/26 17:52: My kind of buns. I love raisins and nuts in pastry.
Pam 23/6/26 19:07: Gorgeous!!!
tigerfish 24/6/26 00:18: The raisin pecan filling or mince reminds me of Christmas actually :O ...
Lowcarb team member 24/6/26 00:25: I'm sure these would taste great!

All the best Jan
Granny Sue 24/6/26 04:28: Those look so attractive, and I can just imagine how good they taste!
Cocoa and Lavender 26/6/26 00:18: Wow -- that is some beautiful dough work, Angie. I love the filling! ~ David
Raymund | angsarap.net 26/6/26 01:18: I love how you’ve braided the dough around that rum‑soaked raisin and pecan filling; it gives each bun such a gorgeous, intricate look.
The Velvet Runway 28/6/26 12:09: These look amazing - almost too pretty to eat!
Julia x
https://www.thevelvetrunway.com/
Maminek kulinarny 11/7/26 20:45: Your buns are adorable! The beautifully wrapped filling and that golden-brown color are impressive!
I definitely have to try this recipe—it promises a real feast :)