| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Coffee cake, Pastry, Danis, Breakfast/b |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Butter or margarine |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
c |
Flour |
| 4 |
|
Eggs |
| 1/2 |
c |
Golden raisins; plumped** |
| 1 |
tb |
Butter; melted |
| 1 1/2 |
tb |
Cream OR evaporated milk |
| 1 |
c |
Confectioner's sugar |
| 1/2 |
ts |
Lemon juice |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
LEMON FROSTING
(Light & airy like cream puffs)
** To plum raisins: Cover them with hot water and let sit for five minutes.
Drain and pat dry with paper towel.
Combine water, butter, sugar & salt in a saucepan. Bring to a boil. Add
flour all at once. Stir with a wooden spoon over low heat until it forms a
smooth, thick dough. Remove from heat & beat 2 minutes to cool slightly.
Add 1 egg at a time, beating after each until mixture has a satiny sheen.
Stir in raisins. Drop by heaping tablespoonfuls about 2 inches apart on
greased cookie sheet. Bake 375 for 30 to 35 minutes. Buns will be doubled,
golden & firm. Place on wire rack to cool. Combine Lemon Frosting
ingredients adding more cream if necessary to make it of spreading
consistency. Frost buns while warm.
Posted to TNT Recipes Digest, Vol 01, Nr 960 by CZYV41F@prodigy.com (
DEBORAH LEE) on Jan 24, 1998
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