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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I found the handwritten copy of this recipe tucked inside one of my mother's old cookbooks. As a young girl, I used to help her make these buns. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 tablespoon plus 1/2 cup sugar, divided |
1 cup warm milk (110° to 115°) |
1/4 cup butter, softened |
1/4 cup raisins |
1 egg |
1/4 teaspoon salt |
3-1/2 to 3-3/4 cups king arthur unbleached all-purpose flour |
icing: |
2/3 cup confectioners' sugar |
1 teaspoon butter, softened |
1/4 teaspoon vanilla extract |
2 to 3 teaspoons milk |
Directions:
1. In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth. Stir in enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool.
5. For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an X on top of each bun. Yield: 1 dozen.
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