Sour Cream Raisin Buns


I’ve talked about this a dozen times already, but it stands true every time. I love the transition of seasons. There is just something relieving about the changing air that energizes me. The changes make me feel more aware of everything around me instead of just going about my day to day mindlessly in a whirlwind. Even if it is just signified by a slight shift in temperature, or a lesser burning sun.


For me, fall feels like home. It is comforting and calm. The crisp air of winter and the holidays hasn’t quite set in yet after the heat of summer.

Fall pulls me toward comfort food cooking. I want the classics. Pumpkin soup, roasted chestnuts and sweet potatoes. But all of those things don’t feel complete without some warm bread to accompany them. Soft, chewy, warm bread. There really isn’t much better in life.


After trying to clear out my fridge from the cheesecake experiment, (with the baked cheesecake and the coffee cheesecake brownies) I was left with half a pot of sour cream.

Lately I’ve been obsessed with bread making. Reading up on different classic breads, techniques, and variations. Coming across the sourdough starter, I was very intrigued by the notion of cultivating your own “wild yeast”. But I couldn’t muster up the courage to actually make one. For some reason I figured why not use the sour cream to emulate the sourdough flavor. Surprisingly enough, it actually worked!


These buns have a slight tangy/sour flavor profile. A very slight crust develops on the outside but the middle stays perfectly soft and pillow-y. They are the perfect companion for comfort food.


What’s your go-to bread recipe? 

Sour Cream Raisin Buns


  • 2 packets (14 grams) of dry yeast
  • 1/2 cup water
  • 2 eggs, beaten
  • 100 grams butter
  • 1 cup sour cream (Or you can use 1/2 cup sour cream+1/2 cup yogurt)
  • 1/2 cup sugar
  • 4 cups all-purpose unbleached flour (reserving up to a half cup for kneading)
  • 1 teaspoon salt
  • 1 cup raisins, soaked in water and drained.
  • Butter for brushing the tops.


  1. In a large mixing bowl, put yeast in the the water–should be warm to the touch. Let stand for 5 minutes.
  2. Combine softened butter, sour cream, and sugar. Set aside.
  3. Add the beaten eggs into the yeast mixture. Stir well. Add sour cream mixture. Stir well again. Combine 1 cup of the flour, then add salt. Gradually add the rest of the flour.
  4. Knead until dough is smooth and velvety, and springs back after gentle imprint of the hand.
  5. Put canola oil in a large bowl, then place the dough in and rotate to coat with oil. Cover with clean dishtowel and place in a warm area, free of drafts for 60-90 minutes (until doubled in size).
  6. Punch down the dough. Gently knead in the raisins. Divide into equal balls, and shape them by cupping them in your hands on the counter top and making small rotations. Cover with clean dishtowel and let rise again for 30-45 minutes in warm area, free of drafts.
  7. Melt the butter and brush onto the dough.
  8. Place in the oven at 190 degrees for 35-40 minutes, until golden brown. Make sure to rotate the loaves half way through.
  9. Remove from oven and let cool on cooling racks for 15 minutes.

P.S. If you want to save a loaf for later: Let it cool completely. Then place it in a plastic bag and freeze it. The day you’d like to eat it, remove it from the freezer in the morning, and let it thaw in the bag on the counter. Prior to serving, remove it from the plastic bag and put it in a pre-warmed oven at 150 degrees for 10 minutes.

Bon Appetit 🙂



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