| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Philadelphia | 1 | Servings | |
INGREDIENTS
| 6 | tb | Butter |
| 1/2 | c | Sugar |
| 2 | tb | Sugar |
| 2 | c | Flour |
| 1 | ts | Salt |
| 4 | ts | Baking powder |
| 1 | Egg, beaten | |
| 1/2 | c | Water |
| 2 | ts | Cinnamon |
| 4 | tb | Raisins |
| 2 | tb | Brown sugar * |
INSTRUCTIONS
Melt 4 Tbsp. butter. Cool. Sift 2 Tbsp. sugar with flour, salt and baking powder. Add beaten egg and 2 Tbsp. of the melted butter to water, and add slowly to dry ingredients to make soft dough. Knead lightly. Roll out 1/4" thick on floured board; brush with remaining melted butter. Mix 1/2 cup sugar and cinnamon; sprinkle with raisins over dough. Roll as for jelly roll. Refrigerate 1 hour. * Cream 2 Tbsp. butter with 2 Tbsp. brown sugar. Spread this mixture on bottom and sides of a 2 or 10" cast-iron baking pan (or skillet), and heat just long enough for butter to melt. Cut dough into 1" pieces and place with cut edges up on pan, about 1/2" apart. Lots of cinnamon-sugar will fall out when you cut the buns. Sprinkle this on top of the pieces in the pan. * As oven heats to 400 degrees, allow dough to stand 15 minutes. * Bake 25 minutes. Remove from pan at once, turning upside down to serve. Buns will expand to form a large cake. There will be about a dozen buns. Pull apart to eat. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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