Cinnamon Raisin Sticky Buns

Ingredients

• 1 cup milk
• 4 tbsp shortening
• 1/2 cup sugar
• 1 tsp salt
• 1/2 yeast cake
• 1/2 cup water
• 6 cups flour
• 1 cup brown sugar (for filling)
• 2 tsp cinnamon
• 1 1/2 cups currants or raisins
• shortening (for greasing)
• 1 cup brown sugar (for pan)
• 1/2 cup currants or raisins (for pan)
• 2 tbsp brown sugar (for syrup)
• 1 tbsp water (for syrup)

Method

1. 1 Scald 1 cup milk. In a bowl, combine 4 tbsp shortening, 1/2 cup sugar, and 1 tsp salt; pour hot milk over and stir to mix. Cool to 80°F.
2. 2 Dissolve 1/2 yeast cake in 1/2 cup water at 80°F. Add to cooled milk mixture, then add 6 cups flour. Knead into a smooth dough.
3. 3 Place dough in a greased bowl, turning to coat. Cover and let rise for 3.5 hours. Punch down, turn over, and let rise again for 1 hour.
4. 4 Divide dough in half. Knead each into a ball, cover, and let rise for 10 minutes. Roll each piece into a 1/4-inch thick rectangle.
5. 5 Brush dough with melted shortening. Sprinkle with 1 cup brown sugar, 2 tsp cinnamon, and 1 1/2 cups currants or raisins. Roll up like a jelly roll.
6. 6 Cut roll into 1 1/2-inch thick pieces. Place in pans greased with shortening and topped with 1 cup brown sugar and 1/2 cup currants/raisins.
7. 7 Let buns rise in a warm place for 1 hour. Bake in a moderate oven (350°F) for 35-40 minutes.
8. 8 While buns bake, boil 2 tbsp brown sugar and 1 tbsp water to make a syrup. Immediately turn baked buns out onto a board and brush generously with syrup.