Boston Bun (Raisin Brioche Bun with Coconut Icing)
- 180g (¾ cup) whole milk, lukewarm
- 50g (¼ cup) sugar, divided
- 2 ¼ tsp active dry yeast
- 400g all-purpose flour
- ½ tsp salt
- 1 egg, at room temperature
- 100g Butter, melted and cooled
- 1 tsp vanilla bean paste
- 175g Raisins or sultanas
- 1 egg whisked with 1 Tbsp water
Vanilla Bean Frosting with Coconut
- 180g Unsalted butter, at room temperature
- 1 tsp vanilla bean paste
- ¼ tsp salt
- 375g powdered sugar, sifted
- 2-4 Tbsp Whole milk
- Desiccated Coconut to finish (I used threaded for the photos but finer tastes better to me)
- Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.
- Add the milk mixture, egg, butter and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 10 minutes, until the dough is soft and smooth. Add the raisins and mix for a minute or so to combine. Turn the dough out onto a work surface, and finish kneading the raisins in by hand. Shape the dough into a ball, and then place into a lightly buttered bowl (I use my stand mixer bowl to save dishes), cover with plastic wrap, and place in a warm spot until doubled in size, approximately an hour.
- Turn out the dough onto a very lightly floured work surface, and knock back the dough. Grease an 8 inch ring, such as the ring from a spring form cake pan, and place onto a sheet pan lined with parchment paper.
- Pat the dough into a disc, and place inside the ring on the baking sheet. Gently pat the dough to the edges of the ring, making a flat disc. Cover with plastic wrap and rise in a warm spot for 45 minutes to an hour, until puffy. In the last 20 minutes of rising, preheat the oven to 350°f / 180°c.
- Brush the surface of the bun with egg wash. Bake for 30 to 35 minutes, or until the surface of the bun is golden brown, and an internal temperature measures 200°f / 95°c. The bun should sound hollow when you tap the bottom.
- Remove from the oven, let cool 10 minutes, then remove from the ring and place on a wire rack. Allow to cool Completely.
ICING AND ASSEMBLY
- In the bowl of a stand mixer fitted with the paddle attachment, whip the butter, vanilla bean paste and salt until pale and creamy. Sift in the powdered sugar, and mix on medium speed until well combined. If needed, add milk a tablespoon at a time, until the frosting is light and fluffy, and a spreadable consistency.
- Spread the icing on the cooled bun, then cover generously with desiccated coconut.
- Slice and serve with butter if desired. Best eaten on the day it is made, but leftovers can keep in an airtight container at room temperature.