Philadelphia Cinnamon Bun
Philadelphia Cinnamon BunIngredients
[*]1cup scalded milk
[*]1 yeast cake
[*]bread flour
[*]3 eggs
[*]1/2cupbutter
[*]1tablespoonsugar
[*]1teaspoonsalt
[*]cinnamon
[*]currants
Directions
[*]Dissolve the yeast-cake in a half cupful of warm water, and beat in enough flour to make a stiff dough, knead a moment, cut a gash in the top, and drop it, gash up, into a pitcher of warm water.
[*]In a few minutes this will come to the surface, when it is ready for use.
[*]Put 4 cupfuls of flour into a bowl, add the milk, the butter, melted, the sugar, salt, eggs, well beaten, and the yeast-biscuit.
[*]Work together till well blended, adding more flour, if necessary, to make a soft dough.
[*]Cover and let rise, till very light, about 3 hours ; then roll out in an oblong sheet a half inch in thickness, spread lightly with soft butter, dredge thickly with about a cupful of sugar, dust with cinnamon, sprinkle on a few currants and roll up like jelly roll.
[*]Cut crosswise in slices, three inches thick, and crowd them, cut side up, into small, deep, round pans; let rise and bake about 35 minutes in a moderate oven.
[*]As the sugar melts and forms a syrup, they must be watched closely lest they burn.
[*]To serve, cut in slices or pull apart with a fork.
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