Sweet Bread Raisin Filled Buns

Sue Freeman posted 04-06-98

Raisin Filled Buns

1 package active yeast dry
1/4 c plus 1 t sugar
1/4 c warm water
3 C flour
1/2 t salt
1/4 c butter, melted and cooled
2 large egg yolks

1 1/2 c raisins
1 large egg yolk
1 T grated laemon peel
1 t vanilla pure extract

Glaze and Topping:
1 large egg
1 T water
coarsely crushed sugar cubes

In a medim bowl, dissolve yeast and l teaspoon sugar in warm water.

Let stand until foamy, 5 to 10 minutes.

Mix together flour and salt

Stir milk, remaining sugar, melted butter and egg yolks into yeast mixture.

Mix well adding flour 1/2 c at a time until a stiff dough forms.

On a floured surface..knead dough until smooth and elastic. Usually 5 to 10 minutes.

Place dough in a large greased bowl and cover with a damp cloth. Let rise in a warm place until doubled.. about 1 1/2 hours.

Mix together raisins, egg yolk and lemon peel and vanilla.

Grease two baking sheets. Punch down dough and divide dough in half. On a floured surface roll out each dough into 2 ropes.

Cut each rope into 12 equal pieces. Using a floured rolling pin, roll each piece into a 5 inch circle.

Spoon l T filling into the center of each circle. Fold dough over filling pinching edges to seal.

Shape into oval buns. Place buns seam side down 2 inches apart on prepared baking sheet.

Cover again and let rise in a warm place for 1 hour or until doubled again.

Preheat oven to 350

Prepare glaze:
Mix egg and water and brush on buns with glaze. Sprinkle with sugar.

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