Philadelphia Cinnamon Buns
|Lukewarm water||1⁄4 Cup (4 tbs) (110� to 115�)|
|Active dry yeast||1⁄4 Ounce (1 package)|
|Sugar||1⁄2 Cup (8 tbs) (1 teaspoon)|
|Unsifted flour||3 1⁄2 Cup (56 tbs)|
|Lukewarm milk||10 1⁄2 Cup (168 tbs) (110� to 115�)|
|Butter||1 Tablespoon, softened, melted (plus 6 tablespoons butter)|
|Light brown sugar||1 1⁄2 Cup (24 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Ground cinnamon||2 Teaspoon|
1. Into a shallow bowl pour the lukewarm water, sprinkle the yeast and 1 teaspoon of sugar over it , let the mixture stand for 2 or 3 minutes and stir well.
2. Set the bowl in a warm, draft-free place (an un-lighted oven) for about 5 minutes until the yeast bubbles up and the mixture almost doubles in volume.
3. In a deep mixing bowl combine 3 cups of the flour, the remaining 1/2 cup of sugar and the salt.
4. Make a well in the center and add the yeast mixture, egg yolks and lukewarm milk.
5. With a large spoon, slowly mix the ingredients together, then stir until the dough is smooth and can be gathered into a soft ball.
6. On a lightly floured surface place the ball and knead, pushing the dough down-with the heels of your hands, pressing it forward and folding it back on itself.
7. Knead sprinkling flour over the ball by the tablespoonful, adding up to 1/2 cup more flour if necessary to make a firm dough.
8. Continue to knead for about 10 minutes until the dough is smooth, shiny and elastic.
9. Inside a deep mixing bowl spread the tablespoon of softened butter evenly with a pastry brush.
10. Place the ball in the bowl and turn it around to butter the entire surface of the dough.
11. 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.
12. In a small bowl, mix 3/4 cup of light brown sugar, 2 tablespoons of the melted butter and the corn syrup to a smooth paste.
13. Into two 9-inch cake pans, pour the mixture tipping the pans back and forth to spread it evenly.
14. In another bowl, stir the remaining 3/4 cup of light brown sugar, the raisins and cinnamon together until they are well blended and set aside.
15. On a lightly floured surface, punch the dough down with a blow of your fist and, roll it out into an 18-by-10-inch rectangle about 1/4 inch thick.
16. Brush the surface of the dough with 2 tablespoons of the melted butter and sprinkle it evenly with the sugar-and-raisin mixture.
17. Starting at one long side, roll the dough tightly into a cylinder about 18 inches long and 2 1/2 inches in diameter.
18. With a sharp knife, cut the cylinder crosswise into 14 rounds about 1 1/4 inch thick and 2 1/2 inches in diameter.
19. In the center of each sugar-lined cake pan place one round, cut side up and arrange the remaining rounds in circles of six around each center round.
20. Set the buns aside in the draft-free place for about 45 minutes until they double in volume.
21. Preheat the oven to 350°.
22. If the buns have been risen in the oven, gently transfer the loaf to another warm place to rest while the oven heats.
23. With the remaining 2 tablespoons of melted butter brush the tops of the buns and bake in the middle of the oven for about 25 minutes, or until they are golden brown.
24. Place a wire cake rack over each pan and, grasping rack and pan together firmly, quickly invert them.
25. Let the cinnamon buns cool to lukewarm and serve them.