7 cups unbleached flour
3/4 cup white sugar
2 envelopes quick rising yeast (I use the jar & follow the label for substitution equivalent)
1 tsp salt
2 cups warm milk (heat up in a small saucepan to warm, not boiling)
1 1/4 cups butter, softened
5 eggs (or 1 carton/250mL Break-Free Liquid Eggs well shaken)
1 cup raisins (I use Thompson Seedless raisins)
Filling:
3 Tbsp. butter
3 Tbsp. ground cinnamon
Preheat oven: to 375 degrees
1. Mix flour with sugar, yeast and salt.
2. Blend in milk, butter and eggs using an electric mixer. Beat for 4 minutes.
3. Turn dough onto lightly floured surface.
4. Knead in raisins, adding as little flour as possible, for 3-5 minutes to make a sticky dough. Cover and let rest for 10 minutes.
5. Using very little flour, roll out dough into a large rectangle about 1/2" thick.
6. Brush with melted butter and dust lightly with cinnamon.
7. Gently roll the dough width wise into a thick, long cylinder.
8. Slice into even size pieces about 1"- 1 1/4" thick.
9. Arrange slices into well buttered baking dishes (I use a 9x13" + 8" square + 1 glass loaf dish to complete this recipe! The dishes all fit in the oven together and there is just enough room for all pieces to fit)
10. Bake for 35-40 minutes or until golden brown.
11. Cool in pan for about 15 minutes.
Topping Suggestions:
Icing:
* Lemon Icing:
2 cups icing sugar
1/4 cup lemon juice
1 Tbsp very soft butter
Stir icing sugar with lemon juice and butter until very smooth. Add up to 1 Tbsp more lemon juice if needed to make icing fluid enough to drizzle.
* Vanilla Icing:
2 cups icing sugar
2 tsp vanilla + water to equal 1/4 cup
1 Tbsp very soft butter
Stir icing sugar with vanilla-water mixture and butter until very smooth. Add more vanilla to taste or water to make icing more fluid for drizzling.
Alternative filling:
* omit butter and cinnamon; use canned cherry pie filling (or your favourite flavour). Smooth a thin layer of cherry pie filling and don't forget the cherries! You will not use the entire can for filling this recipe. After baking, drizzle with vanilla icing, this is a family favourite!
Buns freeze well, but don't ice them if putting them in the freezer if possible, just in case you want to heat them up the icing tastes better freshly made not heated up. (It usually just melts away anyhow!)
