¼ c lukewarm water (110° to 115°) 1 T butter, softened, plus 6 T
1 package active dry yeast butter, melted
1 tsp plus ½ c sugar 1½ c light brown sugar
3 to 3½ c unsifted flour ½ c light corn syrup
½ tsp salt ½ c seedless raisins
2 egg yolks 2 tsp ground cinnamon
1 c lukewarm milk (110° to 115°)
----------------------
Pour the lukewarm water into a shallow bowl and sprinkle the yeast and
1 tsp of sugar over it. Let the mixture stand for 2 or 3 minutes, then stir
well. Set the bowl in a warm, draft-free place (such as an unlighted oven)
for about 5 minutes, or until the yeast bubbles up and the mixture almost
doubles in volume.Combine 3 cups of the flour, the remaining ½ cup of sugar and the salt in a deep mixing bowl, and make a well in the center. Add the yeast mixture, egg yolks and lukewarm milk. With a large spoon, slowly mix the ingredients together, then stir until the dough is smooth and can be gathered into a soft ball.
Place the ball on a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. As you knead, sprinkle flour over the ball by the tablespoonful, adding up to ½ cup more flour if necessary to make a firm dough. Continue to knead for about 10 minutes, or until the dough is smooth, shiny and elastic.
With a pastry brush, spread the tablespoon of softened butter evenly inside a deep mixing bowl. Place the ball in the bowl and turn it around to butter the entire surface of the dough. Drape the bowl loosely with a kitchen towel and put it in the draft-free place for about 1 hour, or until the dough doubles in bulk.
In a small bowl, mix ¾ cup of light brown sugar, 2 tablespoons of the melted butter, and the corn syrup to a smooth paste. Pour the mixture into two 9-inch cake pans, tipping the pans back and forth to spread it evenly. In another bowl, stir the remaining ¾ cup of light brown sugar, the raisins and cinnamon together until they are well blended. Set aside.
Punch the dough down with a blow of your fist and, on a lightly floured surface, roll it out into an 18-by-10-inch rectangle about ¼ inch thick. Brush the surface of the dough with 2 tablespoons of the melted butter and sprinkle it evenly with the sugar-and-raisin mixture.
Starting at one long side, roll the dough tightly into a cylinder about 18 inches long and 2½ inches in diameter. Then, with a sharp knife, cut the cylinder crosswise into 14 rounds about 1¼ inch thick and 2½ inches in diameter. Place one round, cut side up, in the center of each sugar-lined cake pan and arrange the remaining rounds in circles of six around each center round. Set the buns aside in the draft-free place for about 45 minutes, or until they double in volume.
Preheat the oven to 350°. (If you have used the oven to let the buns rise, gently transfer them to a warm place to rest while the oven heats.) Brush the tops of the buns with the remaining 2 tablespoons of melted butter and bake in the middle of the oven for about 25 minutes, or until they are golden brown.
Place a wire cake rack over each pan and, grasping rack and pan together firmly, quickly invert them. Let the cinnamon buns cool to lukewarm before serving them. Makes 14 buns.
