- 1 cup [250 mL] lukewarm water
- 2 teaspoons + 1/2 cup [110 g] sugar
- 2[1/4-ounce / 7-g each] packages active dry yeast
- 1/2 cup [125 mL] milk
- 1/4 cup [60 g] butter or margarine
- 1 1/2 teaspoon [7.5 mL] salt
- 2 eggs, beaten
- 4 to 5 cups [560 à 70 g] unsifted all-purpose flour
- Melted butter or margarine
- 1 1/2 cups [150 g] sugar
- 2/3 cup [160 mL] raisins
- 2 teaspoons [10 mL] cinnamon
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- Pour lukewarm water into a large bowl.
- Stir in 2 teaspoons [10 g] sugar and active dry yeast.
- Leave to rest for 10 minutes.
- Mix well.
- Meanwhile, into a casserole, mix together milk and butter or margarine.
- Heat over low heat, long enough to melt he fat.
- Stir in 1/2 cup [100 g] sugar.
- Pour over soaked dry yeast.
- Mix in eggs and 1 1/2 cups [210 g] unsifted flour.
- Mix in approximately 3 cups [420 g] flour, enough to get an easy to handle dough.
- Turn onto a lightly floured surface; knead until dough is smooth and stretches easily, for 8 to 10 minutes.
- Transfer dough into a greased bowl; turn over to grease dough on top.
- Cover; leave to rise until doubled in bulk, for approximately 1 hour, into a warm environment away from drafts.
- Punch dough down to let the air out.
- Turn dough onto a lightly floured surface.
- Divide dough in two equal parts.
- Roll each half into a 9 x 18-inch [23 x 46-cm] rectangle.
- Brush dough with melted butter or margarine.
- Mix together remaining 1 1/2 cups [300 g] sugar, raisins and cinnamon.
- Evenly sprinkle mixture over dough rectangles.
- Roll each rectangle, like a jelly cake roll, into an 18-inch [46-cm] long roll.
- Seal edges.
- Cut each roll into 12, approximately 1 1/2-inch [4-cm] each slices.
- Arrange slices side-by-side into 2 greased round cake pans.
- Cover; leave to rise for approximately 1 hour into a warm environment away draft-free, until doubled in volume.
- Preheat oven 350°F [180°C].
- Bake rolls into preheated moderate oven, for 30 minutes.
- Unmold onto wire racks.
- Leave to cool before serving, plain or coated with a vanilla icing.
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