Lemon Frosted Golden Raisin Buns Food

GOLDEN RAISIN BUNS

Steps:

• In a small bowl, pour 1 cup of water over raisins; let stand for 5 minutes. Drain; set raisins aside. In a large saucepan, bring butter, sugar, salt and remaining water to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; beat by hand for 2 minutes. , Add eggs, one at a time, beating well after each addition. Beat until mixture is well blended, about 3 minutes. Stir in the raisins. Drop by tablespoons 2-in. apart onto greased baking sheets. Bake at 375° for 30-35 minutes or until golden brown. Transfer to a wire rack. , For icing, melt the butter in a small saucepan; stir in the cream. Remove from the heat; add sugar, lemon juice and vanilla. Spread on buns while still warm. Serve warm if desired.

LEMON FROSTED GOLDEN RAISIN BUNS

Steps:

• Heat oven to 375f degrees.
• Bring water, butter, sugar and salt to boil.
• Add flour and beat until mixture leaves sides of pan.
• Remove from heat and beat 2 minutes to cool.
• Add eggs one at a time, beating until smooth and satiny after each addition.
• Add raisins and mix well.
• Drop by measuring tablespoons full onto greased cookie sheet.
• Bake 30 to 35 minutes.
• Ice while warm.
• Frosting: Combine ingredients in order given.

CINNAMON RAISIN BUNS

Steps:

• In a wide saucepan, combine the 1 cup of milk, 1/4 cup butter, sugar and salt. Place over medium heat and stir until butter is melted. Transfer to large mixing bowl to cool.
• When the mixture is barely warm to the touch, stir in dissolved yeast and beaten egg. Add 2 cups of the flour and beat with a wooden spoon until smooth.
• Gradually blend in additional flour until the dough becomes too difficult to stir. Turn out onto floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough.
• Continue kneading in flour until the dough is soft yet no longer sticks to the work surface. Transfer to a greased bowl and cover with a clean kitchen towel. Set aside to rise until double in bulk.
• In a small bowl, whisk together the brown sugar and cinnamon. Melt the remaining 1/4 cup of butter and set aside. Generously grease a 9x13 inch baking dish.
• Punch dough down and turn out onto floured surface. Roll into a 12x18 inch rectangle. Trim the edges to square off the rectangle. Lift the dough to loosen it from the work surface. Brush the melted butter over the surface of the dough.
• Sprinkle on the brown sugar and cinnamon. Scatter raisins over the sugar.
• Starting on the long side, roll the dough up. Pinch the edges together to seal the seam.
• Using a serrated knife, cut the roll into 18 1-inch pieces. Place, cut side down, in the prepared baking dish. Cover and set aside to rise.
• When double in bulk, bake in a pre-heated 375* oven for 20 to 25 min, or until nicely browned.
• Place on a rack to cool for 20 minutes.
• Combine the confectioner's sugar and cold milk in a small bowl and blend until smooth. Brush over the surface of warm rolls with a pastry brush.

GOLDEN LEMON BREAD

Steps:

• In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
• Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Check around 45-50 min.
• Combine the glaze ingredients; immediately pour over warm bread. Cool completely before removing from pan.

GOLDEN RAISIN BREAKFAST BUNS

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.

LEMON BUNS

Steps:

• ---Manual/MixerMethod---.
• Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough.
• Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth, soft and supple; avoid adding too much flour, as this will make the buns tough and dry.
• Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it may not have doubled in bulk.
• ---BreadMachine Method---.
• Place all of the dough ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
• When the machine has completed its cycle, set a timer for 30 minutes, and allow the dough to continue to rise; it may crest the top of the bucket, but shouldn't overflow.
• Transfer the dough to a lightly oiled work surface, and divide it into 20 pieces.
• Allow the pieces to rest, covered, for 10 minutes.
• Round the dough into balls, and place them in two lightly greased 9-inch round cake pans.
• Cover the pans, and allow the buns to rise for about 1 hour, or until they're nice and puffy and have filled the pan.
• While the buns are rising, combine the glaze ingredients, and set aside.
• Brush the buns lightly with half of the glaze.
• Bake them in a preheated 375°F oven for 30 to 35 minutes, or until they're golden brown.
• Remove the buns from the oven, and brush them with the remaining glaze.
• Transfer them to a wire rack to cool.