Boil the water.

Make the yudane by combining 25g flour with 25g boiling water in a small bowl and stirring to mix. At the same time, combine 75g raisins with 25g boiling water. This will help soften and rehydrate the raisins.

Add all of the dough ingredients into a bowl and knead until well combined. If you are using a standing mixer, mix on low speed for 1-2 minutes.

After the dough is well combined, add the yudane and continue kneading until the dough passes on comes close to passing the windowpane test. In a stand mixer, this should take around 5-8 minutes on medium low speed.

Next, add the raisins (including any soaking water) to the dougsssh and mix until evenly distributed. By this time, the raisins should have absorbed almost all of the water. It is not a big deal if there is still a good amount of soaking water left unabsorbed, this water should be added along with the raisins into the dough and kneaded in for consistent hydration.

Bulk ferment until almost doubled (around 1.5 to 2 hours).

Divide the dough into 8-10 equal pieces. Form the dough into rounds by tucking in the corners and pinching the seams, then turning the dough around and tightening the skin. Place the rounded buns onto a tray lined with parchment paper and leave to rise until very puffy and almost doubled (around 30 minutes to 1 hour).

Optional: brush the buns with table cream.

Preheat oven to 365 degrees F. Bake for 15-20 minutes. The buns should be golden brown and have expanded further in the oven.