Sue Freeman posted 04-06-98
Raisin Filled Buns
1 package active yeast dry
1/4 c plus 1 t sugar
1/4 c warm water
3 C flour
1/2 t salt
1/4 c butter, melted and cooled
2 large egg yolks
1 1/2 c raisins
1 large egg yolk
1 T grated laemon peel
1 t vanilla pure extract
Glaze and Topping:
1 large egg
1 T water
coarsely crushed sugar cubes
In a medim bowl, dissolve yeast and l teaspoon sugar in warm water.
Let stand until foamy, 5 to 10 minutes.
Mix together flour and salt
Stir milk, remaining sugar, melted butter and egg yolks into yeast mixture.
Mix well adding flour 1/2 c at a time until a stiff dough forms.
On a floured surface..knead dough until smooth and elastic. Usually 5 to 10 minutes.
Place dough in a large greased bowl and cover with a damp cloth. Let rise in a warm place until doubled.. about 1 1/2 hours.
Mix together raisins, egg yolk and lemon peel and vanilla.
Grease two baking sheets. Punch down dough and divide dough in half. On a floured surface roll out each dough into 2 ropes.
Cut each rope into 12 equal pieces. Using a floured rolling pin, roll each piece into a 5 inch circle.
Spoon l T filling into the center of each circle. Fold dough over filling pinching edges to seal.
Shape into oval buns. Place buns seam side down 2 inches apart on prepared baking sheet.
Cover again and let rise in a warm place for 1 hour or until doubled again.
Preheat oven to 350
Mix egg and water and brush on buns with glaze. Sprinkle with sugar.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line