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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup milk, scalded |
1/4 cup plus 1/2 teaspoon sugar, divided |
2 tablespoons shortening |
3/4 teaspoon salt |
1 package dry yeast |
2 tablespoons lukewarm water (105° to 115°) |
1 egg, beaten |
2 1/2 cups all-purpose flour, divided |
1/2 teaspoon ground cinnamon |
1/2 cup raisins |
1/2 cup sifted powdered sugar |
2 teaspoons milk |
Directions:
1. Combine scalded milk, 1/4 cup sugar, shortening, and salt; let cool to lukewarm (105° to 115°). Dissolve yeast and remaining 1/2 teaspoon sugar in lukewarm water in a large mixing bowl, stirring well. Let stand 5 minutes or until bubbly.
2. Add milk mixture and egg to yeast mixture. Add 1 cup flour, mixing until smooth. Combine remaining flour, cinnamon, and raisins in a small mixing bowl, stirring well to dredge; add cinnamon mixture to yeast mixture, stirring to make a soft dough.
3. Turn dough out onto a lightly floured surface. Knead 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes.
4. Divide dough into 9 pieces; shape into balls, and place 1/2 inch apart in a greased 9-inch square baking pan. Cover and repeat rising procedure 1 hour or until doubled in bulk.
5. Bake at 425° for 20 minutes or until golden brown; cool slightly.
6. Combine powdered sugar and 2 teaspoons milk in a small mixing bowl; stir until smooth. Pipe icing into cross shape on each bun.
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