Bread Recipe #53 - Golden Raisin Puff

For the finale, this is a sweet bread, more like coffee cake than bread, but delicious no matter what you call it. I started this year trying to get away from some of the sweetness, but, of course, everyone needs a little sugar :) Get ready for the new year with a different category of recipes coming soon in theaters (home) near you. Ingredients: 1/2 cup butter or margarine, softened, 1 cup all-purpose flour, 2 tablespoons cold water, 1/2 cup margarine or butter, 1 cup water, 1/2 cup golden raisins (a little more wouldn't hurt), 1 teaspoon vanilla, 1 cup all-purpose flour, 3 eggs. Lemon Glaze: 1 1/2 cups confectioners' sugar, 2 tablespoons margarine or butter, softened, 1/2 teaspoon vanilla, 1-2 tablespoons lemon juice (I used fresh). Instructions: Preheat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons cold water over flour mixture. Mix with fork. Gather pastry into a ball and divide in half. Pat each half into a rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet. Heat 1/2 cup butter, 1 cup water and the raisins to boil; remove from heat. Quickly stir in vanilla and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs. Beat until smooth and glossy. Spread half of the topping over each rectangle. Bake in preheated 350 degree oven for 45-50 minutes or until topping is crisp and brown; cool. (Topping will shrink and fall, forming a custardy layer.) Make Lemon glaze: Mix confectioners' sugar, butter, vanilla and lemon juice in medium bowl until of spreading consistency. Spread over cooled cakes. "Betty Crocker's 40th Anniversary Edition Cookbook", Prentice Hall, New York, 1991. "Rolling in the dough!"