- 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
How to Make It
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.
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.
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.
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.
Bake at 425° for 20 minutes or until golden brown; cool slightly.
Combine powdered sugar and 2 teaspoons milk in a small mixing bowl; stir until smooth. Pipe icing into cross shape on each bun.