| 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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