• Knead the dough for 15 minutes in a mixer or 20 minutes by hand, or use the "knead" or "dough" programme of your breadmaker.
• 5 minutes before the end of the kneading (or after the peep), add the raisins.
• Divide the dough into 12 pieces and shape them into round buns.
• Lay out the dough pieces in 3 rows of 4 (with space in between) on a lightly greased baking tray or on baking paper and flatten the dough pieces slightly.
• Let the raisin buns rise under cling film or baking paper at room temperature for 1 hour.

Tip: Let your raisins soak for 10 minutes in lukewarm water before use.
If you wish, you can brush the dough pieces with loosely beaten egg to obtain a nice shiny crust.