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
Filling
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
Prepare glaze:
Mix egg and water and brush on buns with glaze. Sprinkle with sugar.