Today’s recipe is the first one from the cookbook challenge that I really had issues with. Mainly, the recipe was really lacking in direction. As you’ll see at the end when I post it as it is, you proof your yeast in warm water, but then the recipe never actually tells you when to add it to the rest of the ingredients. Fortunately, I have experience in bread baking, so I kind of made it up as I went along. I also made two changes to the recipe. The first being that I used craisins instead of raisins, because I thought the kids would like those better, and the second being that I left the cinnamon out of the frosting/glaze. I would have loved that addition, but this was a recipe for the whole family to enjoy, and I kind of thought the cinnamon in the buns would be enough for my family.
So I started by following the directions. I put my yeast in a bowl and added water to it. I let that sit for just a minute, since I was using instant yeast, and then I added my milk (which I did not scald, but I did warm so it was not icy cold from the fridge) butter, and sugar. I mixed that all together, and then I really just dumped the rest of the ingredients into the bowl. That included salt, an egg, cinnamon, and some flour. I added the 3 1/2 cups right off the bat, and then used the remaining 1/2 cup for kneading the dough together.
I had troubles though when it came time to add the craisins. They didn’t want to stay in the dough. So as I kneaded them into the dough, they kept popping out and scattering over the counter. I don’t think there’s really a solution to this problem, but I wanted to mention it so that if you try to make this recipe, you will be prepared for the raisins to just pop out and try to run away. Once I had the majority of the craisins mixed in, and the dough was soft, and not sticky to the touch, I put it in a greased bowl and covered it for one hour.
Here is where I really had issues, because this dough definitely did not rise. It swelled, and puffed up a touch, but this was not a rise like I see with bread dough. My yeast is fresher than fresh, so I suspect the recipe of doing this, and not the yeast. I punched it down anyway, and then divided the dough into 24 portions. These I rolled into balls about the size of a large walnut,and set on my greased baking sheet. Again, I was supposed to let them rise until double, but after an hour, they were only slightly puffy, and definitely not “risen to double”. I baked them up anyway, and boy, did they smell like heaven while they baked. Just 25 minutes later I pulled them out and set them on the rack to cool.
While they cooled, I mixed together a quick glaze made from powdered sugar, milk and a touch of vanilla. I drizzled the warm rolls a few times, and then we all dug in. The flavor of these rolls was delicious. They were wonderful, homey, and full of cinnamon flavor. The icing really capped them off with that touch of sweetness, and overall we really liked them. They were dense, however. They were not light and fluffy, and I wonder if they would improve any if I used bread flour instead of all-purpose flour in their making. But overall, I think this is a keeper. They came together quickly, and I could really see making these for a company dinner as something lightly sweet to add to the table. They would make a great addition to a Thanksgiving dinner, actually. We liked these cinnamon buns, and the kids have already requested that I make them again. I’m only too happy to acquiesce to their request.
Cinnamon Raisin Buns
“They have a cinnamon frosting”
1 package active dry yeast 2 tablespoons lukewarm water 1 cup milk, scalded 1/4 cup butter or margarine 1/3 cup sugar 1/2 teaspoon salt 1 egg, beaten 3 1/2 to 4 cups sifted flour 1 teaspoon cinnamon 3/4 cup seedless raisins Cinnamon frostingSoften yeast in water. Pour milk over butter, sugar and salt in bowl. Stir in egg and half the flour sifted with cinnamon. Beat smooth. Stir in raisins and enough more flour to make a soft dough. Cover; let rise in warm place until double. Punch down; shape in balls the size of a walnut; let rise on baking sheet until double. Bake in hot oven, 425ºF., 25 minutes. Spread with Frosting of confectioners’ sugar, water and cinnamon. Makes 24