Golden Raisin Buns Recipes

TRADITIONAL NEWFOUNDLAND RAISIN TEA BUNS

Steps:

• Method: Mix all dry ingredients into a bowl, then add pieces of cold butter and mix well together. Mix egg and milk together in another bowl and add to mixture working it in with a spoon then your hand until almost into a ball. Add raisins if you are making the raisin buns if not don't add. Continue on forming into a ball then put out onto a piece of wax paper or parchment paper. After pinch off small pieces of dough and form a ball, then place on the parchment paper and make all balls the same size. If you like to roll them out follow this method, cover with a sprinkle of flour and roll into 1/4 inch thick pastry. With a 2 inch cookie cutter, cut out 24 buns, place on a greased cookie pan or square pan, place in a 350º oven for 15 minutes or until light golden brown. Don't over bake tea buns because they will be dry. Once baking is complete, remove from oven put on a serving plate eat hot or cold with butter and homemade jam.

GOLDEN RAISIN COOKIES

Steps:

• In a bowl, cream butter and sugar. Add lemon juice and eggs. Combine dry ingredients; gradually add to creamed mixture. Stir in raisins. Roll into 1-in. balls. , Place on greased baking sheets; flatten with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned.

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.

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.