A great breakfast treat now and then or a quick afterschool snack.
Use the Stainless bowl and roller.
- 2 1/3 tsp. instant yeast
- 3 Tbsp. honey
- 3 cups real warm milk
- 7 1/2 cups white flour
- 4 tsp. salt
- 1/3 cup oil
- 2 cups raisins (soak in hot water for 10 minutes and drain)
For filling beat 1 egg for brushing on and mix together: 1/2 cup sugar, 4 tsp cinnamon
Mix milk, oil and honey and yeast in bowl. Add about 2 cups of flour and blend well for a minute or so and let rest for 10 minutes or until you see it starting to froth. Slowly add remaining flour, salt and raisins (may have to adjust flour slightly to make nice soft dough. Blend with speed dial at about 4 for 6 minutes. Cover and let rise till double in bulk. Gently knead down, let rest for about 5 minutes. Divide dough in half and roll out into two 9 x 12 rectangles. Brush half of egg onto each rectangle, sprinkle with sugar and cinnamon mixture. Roll up tightly from a narrow end and pinch shut seam. Place seam side down into greased bread pans. Allow to rise till above pan and bake in 375 F oven about 50 minutes or until golden brown.