Golden Raisin Breakfast Buns

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.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• raisin buns

• 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

• lemon icing

• 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

Directions

1. Preheat the oven to 375.
2. Grease cookie sheets, or spray with non-stick spray.
3. 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.
4. Combine the water, butter, sugar and salt in a saucepan.
5. Bring to a boil, then add the flour all at once.
6. Stir with a wooden spoon over low heat until you have a smooth, thick dough.
7. Remove from the heat and beat for 2 minutes on low speed or by hand to cool it slightly.
8. Add the eggs one at a time, beating after each addition, until the mixture has a satiny sheen.
9. Stir in the raisins.
10. Drop by heaping tablespoonfuls about 2 inches apart on greased cookie sheet.
11. Bake for 30 to 35 minutes.
12. The buns should pretty much double in size, and be golden and firm.
13. While the buns are baking, prepare the icing by combining all the ingredients in a bowl and blending until smooth and of spreading consistency.
14. Add more cream if necessary.
15. When the buns are done, place on a wire rack to cool and frost while still warm.
16. This makes about 8-12 buns depending on the size you make them.