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1
Preheat the oven to 375.
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2
Grease cookie sheets, or spray with non-stick spray.
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3
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.
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4
Combine the water, butter, sugar and salt in a saucepan.
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5
Bring to a boil, then add the flour all at once.
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6
Stir with a wooden spoon over low heat until you have a smooth, thick dough.
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7
Remove from the heat and beat for 2 minutes on low speed or by hand to cool it slightly.
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8
Add the eggs one at a time, beating after each addition, until the mixture has a satiny sheen.
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9
Stir in the raisins.
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10
Drop by heaping tablespoonfuls about 2 inches apart on greased cookie sheet.
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11
Bake for 30 to 35 minutes.
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12
The buns should pretty much double in size, and be golden and firm.
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13
While the buns are baking, prepare the icing by combining all the ingredients in a bowl and blending until smooth and of spreading consistency.
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14
Add more cream if necessary.
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15
When the buns are done, place on a wire rack to cool and frost while still warm.
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16
This makes about 8-12 buns depending on the size you make them.
