Hamilton Beach 29881 Mode D'emploi page 28

Recipes – Dough
Cinnamon Raisin Buns
Dough
1/ 2 cup (118 ml) plus
1 Tablespoon (15 ml) warm milk
2 eggs, slightly beaten
1 teaspoon (5 ml) salt
1/2 cup (118 ml) sugar
1/4 cup (59 ml) butter, room
temperature
4 cups (946 ml) all-purpose flour
2 1/2 teaspoons (12.3 ml) bread
machine yeast
Filling
1/3 cup (79 ml) butter, softened
3/4 cup (177 ml) brown sugar
At the end of the Dough cycle, remove the dough from the breadmaker.
Press and hold the START/STOP button for several seconds to end the
cycle. Place on floured counter and let the dough rest for 10 minutes.
Roll dough to a large rectangle about 14" x 16" (36 cm x 41 cm). Spread
with softened butter. Mix the brown sugar and cinnamon; then sprinkle
over the butter. Scatter the raisins over the butter and sugar. Roll up
dough from the longest side. Cut into rolls about 1-inch (2.5-cm) thick.
Place in a greased 10- x 14-inch (25- x 36-cm) baking pan.* Cover and
let rise until almost doubled, about 1 hour. Bake at 375°F (190°C) for 20
to 25 minutes, or until done. Let cool slightly; then ice.
Icing: Combine the cream cheese, butter, confectioners sugar, vanilla,
and salt.
Makes about 16 large cinnamon rolls.
*Can also use a 9- x 13-inch (23- x 33-cm) baking pan plus a 9- x 5-inch
(23- x 13-cm) loaf pan.
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(Cycle )
Icing
3- ounces (85 g) cream cheese,
room temperature
3 Tablespoons (44 ml) butter,
room temperature
1 cup (237 ml) confectioners
sugar
1 teaspoon (5 ml) vanilla extract
Pinch salt
2 Tablespoons (30 ml) cinnamon
3/4 cup (177 ml) raisins
12/15/14 4:18 PM 12/15/14 4:18 PM