Lemon-Glazed Golden Raisin Breakfast Puffs
These delightful breakfast puffs are a unique twist on traditional fare, featuring golden raisins that add a natural sweetness and chewy texture. The light and airy buns are baked to perfection, resembling cream puffs, and topped with a zesty lemon icing that beautifully balances the flavors. Perfect for a leisurely morning or brunch gathering, these puffs are not only easy to make but are sure to impress your family and friends with their charming appearance and delicious taste. Inspired by a cherished recipe from a church cookbook titled 'Blessings', these treats are a lovely way to start the day.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
water
1 cup (none)
butter or margarine
1/2 cup (none)
sugar
1 teaspoon (none)
salt
1/4 teaspoon (none)
flour
1 cup (none)
eggs
4 (beaten)
golden raisins
1/2 cup (plump in hot water)
butter
1 tablespoon (melted)
cream, evaporated milk or half-and-half cream
1 1/2 tablespoons (none)
confectioners' sugar
1 cup (none)
lemon juice
1/2 teaspoon (none)
vanilla
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 375°F (190°C) and grease cookie sheets or line them with parchment paper for easy removal.
2
To plump the golden raisins, cover them with very hot water and let them sit for about 5 minutes. Drain the raisins and place them on a paper towel to absorb excess moisture.
3
In a medium saucepan, combine 1 cup of water, 1/2 cup of butter (or margarine), 1 teaspoon of sugar, and 1/4 teaspoon of salt. Heat over medium heat until the mixture comes to a boil.
4
Once boiling, add 1 cup of flour all at once. Stir the mixture vigorously with a wooden spoon over low heat until a smooth, thick dough forms, pulling away from the sides of the pan.
5
Remove the saucepan from heat. Allow the dough to cool slightly, then beat in 4 eggs one at a time. Ensure that each egg is fully incorporated before adding the next, beating until the mixture takes on a satiny sheen.
6
Gently fold in the plumped golden raisins until evenly distributed throughout the dough.
7
Using a heaping tablespoon, drop the dough onto the greased cookie sheets, spacing them about 2 inches apart.
8
Bake in the preheated oven for 30 to 35 minutes, or until the buns have doubled in size and are golden brown and firm to the touch.
9
While the puffs are baking, prepare the lemon icing by combining 1 cup of confectioners' sugar, 1/2 teaspoon of lemon juice, 1/2 teaspoon of vanilla, and 1 1/2 tablespoons of evaporated milk (or half-and-half cream) in a mixing bowl. Blend until smooth and adjust the consistency with more cream if needed.
10
Once the buns are done baking, remove them from the oven and allow them to cool on a wire rack. Frost the warm puffs with the lemon icing for a delightful finish.
11
This recipe yields approximately 8-12 puffs, depending on the size.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon-Glazed Golden Raisin Breakfast Puffs?
They are light and airy buns resembling cream puffs, filled with chewy golden raisins and topped with a zesty lemon glaze.
What is the inspiration for this recipe?
This recipe was inspired by a cherished church cookbook titled 'Blessings'.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How do I prepare the cookie sheets?
You should grease the cookie sheets or line them with parchment paper for easy removal.
How do I plump the golden raisins?
Cover the raisins with very hot water for 5 minutes, then drain and dry them with a paper towel.
What ingredients are boiled together in the saucepan?
Combine 1 cup of water, 1/2 cup of butter or margarine, 1 teaspoon of sugar, and 1/4 teaspoon of salt.
How should the flour be added to the mixture?
Add 1 cup of flour all at once to the boiling mixture and stir vigorously with a wooden spoon.
How do I know when the dough is ready in the saucepan?
The dough is ready when it is smooth and thick, pulling away from the sides of the pan.
Should the eggs be added to the hot dough immediately?
No, you should remove the saucepan from the heat and allow the dough to cool slightly before adding eggs.
How many eggs are required for this recipe?
The recipe calls for 4 eggs.
How should the eggs be incorporated?
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
What is the desired appearance of the dough after adding eggs?
The mixture should take on a satiny sheen.
When do I add the golden raisins to the dough?
Gently fold in the plumped golden raisins after all the eggs have been incorporated.
What is the recommended portion size for dropping dough onto the sheet?
Use a heaping tablespoon for each puff.
How far apart should the puffs be spaced?
Space the dough portions about 2 inches apart on the cookie sheet.
How long do the breakfast puffs bake?
They should bake for 30 to 35 minutes.
What are the signs that the puffs are fully baked?
They should double in size, turn golden brown, and feel firm to the touch.
What ingredients are needed for the lemon icing?
You will need confectioners' sugar, lemon juice, vanilla, and evaporated milk or half-and-half.
How much confectioners' sugar is used in the icing?
The icing requires 1 cup of confectioners' sugar.
What type of milk can be used for the lemon icing?
You can use 1 1/2 tablespoons of evaporated milk or half-and-half cream.
How much lemon juice is included in the glaze?
The glaze uses 1/2 teaspoon of lemon juice.
Is vanilla used in this recipe?
Yes, 1/2 teaspoon of vanilla is added to the lemon icing.
When should the lemon icing be applied?
Frost the puffs while they are still warm for the best finish.
How many puffs does this recipe yield?
The recipe yields approximately 8 to 12 puffs, depending on their size.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.
Is there salt in the dough?
Yes, 1/4 teaspoon of salt is added to the water and butter mixture.
What is the purpose of plumping the raisins?
Plumping ensures the raisins are soft, sweet, and have a pleasant chewy texture in the baked puff.
How do I adjust the icing if it is too thick?
You can blend in more cream until you reach the desired smooth consistency.
Should the puffs cool completely before icing?
No, the instructions suggest frosting the warm puffs after a brief period on a wire rack.
What tool is best for stirring the dough over heat?
A wooden spoon is recommended for stirring the dough vigorously over low heat.