GOLDEN RAISIN BREAKFAST BUNS

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Golden Raisin Breakfast Buns image

These are lovely for breakfast, light and a bit different, with lemon icing and a texture similar to cream puffs. I really like these, as have others. I got the recipe many years ago from a church cookbook called Blessings.

Provided by Charmed

Categories     Breads

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup water
1/2 cup butter or 1/2 cup margarine
1 teaspoon sugar
1/4 teaspoon salt
1 cup flour
4 eggs
1/2 cup golden raisin
1 tablespoon butter, melted
1 1/2 tablespoons cream, evaporated milk or 1 1/2 tablespoons half-and-half cream
1 cup confectioners' sugar
1/2 teaspoon lemon juice
1/2 teaspoon vanilla

Steps:

  • Preheat the oven to 375.
  • Grease cookie sheets, or spray with non-stick spray.
  • Plump the raisins by covering them with very hot water and letting them sit for 5 minutes; then drain them and put them on a paper towel to dry.
  • Combine the water, butter, sugar and salt in a saucepan.
  • Bring to a boil, then add the flour all at once.
  • Stir with a wooden spoon over low heat until you have a smooth, thick dough.
  • Remove from the heat and beat for 2 minutes on low speed or by hand to cool it slightly.
  • Add the eggs one at a time, beating after each addition, until the mixture has a satiny sheen.
  • Stir in the raisins.
  • Drop by heaping tablespoonfuls about 2 inches apart on greased cookie sheet.
  • Bake for 30 to 35 minutes.
  • The buns should pretty much double in size, and be golden and firm.
  • While the buns are baking, prepare the icing by combining all the ingredients in a bowl and blending until smooth and of spreading consistency.
  • Add more cream if necessary.
  • When the buns are done, place on a wire rack to cool and frost while still warm.
  • This makes about 8-12 buns depending on the size you make them.

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