Ingredients:
2 packages quick dry yeast
2/3 cup granulated sugar
2 tablespoon salt
2 teaspoons ground cardamom (optional)
About 7 ½ cups all purpose flour
1 ¾ cups milk
1 cup plus 2 tablespoons butter
3 large eggs
2 cups walnuts (8 ounces) chopped
1 ½ golden raisins
1 ½ cups packed dark brown sugar
2 tablespoons corn syrup
¾ cup confectioners sugar
Directions:
In a large bowl combine first 4 ingredients and 3 cups flour. In a saucepan, heat milk and 6 tablespoons butter over low heat until very warm (120 to 130 degrees) butter might not melt completely(that’s ok don’t over cook it just to melt the butter)
With mixer at low speed gradually beat liquid into flour mixture just until blended, scraping bowl often. Beat in eggs. Increase speed to medium and beat 3 minutes. With spoon, stir in 4 cups flour to make a soft dough.
Turn dough on to lightly floured surface; knead about 10 minutes, until smooth and elastic, working in about half cup more flour. Shape into ball. Cover loosely with plastic wrap; let rest 15 minutes. Meanwhile, prepare filing: In 1-quart saucepan , melt 6 tablespoons butter over low heat; set aside. In medium bowl, mix walnuts, raisins, and 1 cup brown sugar. Grease 17 inch by 11 ½ inch roasting pan.
Cut dough in half. On lightly floured surface, with a floured rolling pin, roll half of dough into 18 inch by 12 inch rectangle. Brush dough with half of melted butter; sprinkle with half of filling. Starting from a long side, roll dough jelly-roll style; pinch seam to seal. With serrated knife. Slice roll crosswise into 10 pieces. Repeat with remaining dough, butter and filling. Arrange buns, cut-side down. In roasting pan. Cover loosely with plastic wrap; let rise in warm place (80 to 85 degrees) for about 30 minutes, until doubled.
Preheat oven to 350 and bake 25-30 minutes, until buns are golden and sound hollow when lightly tapped with fingers.
Prepare glaze: In 1 quart saucepan, heat corn syrup, ½ cup brown sugar, and 6 tablespoons butter over medium heat until butter is melted and sugar is completely dissolved; spoon over hot buns. Cool buns in pan on wire rack. When buns are cool, in small bowl, mix confectioners sugar and 1 tablespoon water until smooth: with spoon, drizzle icing over buns.
2 packages quick dry yeast
2/3 cup granulated sugar
2 tablespoon salt
2 teaspoons ground cardamom (optional)
About 7 ½ cups all purpose flour
1 ¾ cups milk
1 cup plus 2 tablespoons butter
3 large eggs
2 cups walnuts (8 ounces) chopped
1 ½ golden raisins
1 ½ cups packed dark brown sugar
2 tablespoons corn syrup
¾ cup confectioners sugar
Directions:
In a large bowl combine first 4 ingredients and 3 cups flour. In a saucepan, heat milk and 6 tablespoons butter over low heat until very warm (120 to 130 degrees) butter might not melt completely(that’s ok don’t over cook it just to melt the butter)
With mixer at low speed gradually beat liquid into flour mixture just until blended, scraping bowl often. Beat in eggs. Increase speed to medium and beat 3 minutes. With spoon, stir in 4 cups flour to make a soft dough.
Turn dough on to lightly floured surface; knead about 10 minutes, until smooth and elastic, working in about half cup more flour. Shape into ball. Cover loosely with plastic wrap; let rest 15 minutes. Meanwhile, prepare filing: In 1-quart saucepan , melt 6 tablespoons butter over low heat; set aside. In medium bowl, mix walnuts, raisins, and 1 cup brown sugar. Grease 17 inch by 11 ½ inch roasting pan.
Cut dough in half. On lightly floured surface, with a floured rolling pin, roll half of dough into 18 inch by 12 inch rectangle. Brush dough with half of melted butter; sprinkle with half of filling. Starting from a long side, roll dough jelly-roll style; pinch seam to seal. With serrated knife. Slice roll crosswise into 10 pieces. Repeat with remaining dough, butter and filling. Arrange buns, cut-side down. In roasting pan. Cover loosely with plastic wrap; let rise in warm place (80 to 85 degrees) for about 30 minutes, until doubled.
Preheat oven to 350 and bake 25-30 minutes, until buns are golden and sound hollow when lightly tapped with fingers.
Prepare glaze: In 1 quart saucepan, heat corn syrup, ½ cup brown sugar, and 6 tablespoons butter over medium heat until butter is melted and sugar is completely dissolved; spoon over hot buns. Cool buns in pan on wire rack. When buns are cool, in small bowl, mix confectioners sugar and 1 tablespoon water until smooth: with spoon, drizzle icing over buns.
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