Raisin Sugar Buns Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) (Yeast Dough:) | |
| Warm milk | 1 Cup (16 tbs) (Yeast Dough:) | |
| (110°F, 43°C) | ||
| 2 pkgs. active dry yeast | ||
| All purpose flour | 1/3 Cup (16 tbs) (Yeast Dough:) | |
| Salt | 1 Teaspoon (Yeast Dough:) | |
| Butter | 3 Tablespoon (Yeast Dough:) | |
| Eggs | 2 (Yeast Dough:) | |
| Grated peel of 1/2 lemon | ||
| Butter | 3/4 Cup (16 tbs), melted (Filling & Glaze:) | |
| Sugar | 1/2 Cup (16 tbs) (Filling & Glaze:) | |
| Raisins | 1/2 Cup (16 tbs) (Filling & Glaze:) | |
| Additional 3 tablespoons (40 g) sugar | ||
Directions
To make yeast dough, stir a pinch of sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, eggs and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and elastic.
Cover and let rise in a warm place until doubled in size, about 30 minutes.
To fill and glaze buns, divide risen dough into golf-ball size pieces.
On a floured surface, roll out pieces of dough to 8x3-inch (20x7.5-cm) strips.
Brush with a fourth of the butter; sprinkle with 1/2 cup (100 g) sugar and raisins.
Fold over length wise and roll up, starting from short side.
Pour 5 tablespoons (65 g) of the remaining butter into a round 9-inch (23-cm) cake pan.
Place buns in pan rolled-sides up.
Cover and let rise in a warm place 15 minutes.
Preheat oven to 425°F (220°C).
Brush with remaining butter; sprinkle with additional sugar.
Bake 40 to 50 minutes or until a rich golden brown.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, eggs and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and elastic.
Cover and let rise in a warm place until doubled in size, about 30 minutes.
To fill and glaze buns, divide risen dough into golf-ball size pieces.
On a floured surface, roll out pieces of dough to 8x3-inch (20x7.5-cm) strips.
Brush with a fourth of the butter; sprinkle with 1/2 cup (100 g) sugar and raisins.
Fold over length wise and roll up, starting from short side.
Pour 5 tablespoons (65 g) of the remaining butter into a round 9-inch (23-cm) cake pan.
Place buns in pan rolled-sides up.
Cover and let rise in a warm place 15 minutes.
Preheat oven to 425°F (220°C).
Brush with remaining butter; sprinkle with additional sugar.
Bake 40 to 50 minutes or until a rich golden brown.
Chef
