Bill wrote:
>
> On Sat, 27 Dec 2003 13:53:34 GMT, "Edwin Pawlowski" >
> wrote:

> >Nah, KK is sugar coated crap and so is DD. The best doughnuts still come
> >from the small independent bakeries. People rave a Cinnabon, but they are
> >mediocre at best. A good cinnamon but can be found at many corner bakeries
> >when I lived in Philadelphia. You really should get out more and avoid the
> >chain food places.

> OK Ed! You can lead a horse to water...but you can't make him drink!

Yeah, you can't beat a good cinnamon but.

nancy

On Sat, 27 Dec 2003 15:34:13 -0500, Nancy Young
> wrote:

>Bill wrote:
>>
>> On Sat, 27 Dec 2003 13:53:34 GMT, "Edwin Pawlowski" >
>> wrote:
>
>> >Nah, KK is sugar coated crap and so is DD. The best doughnuts still come
>> >from the small independent bakeries. People rave a Cinnabon, but they are
>> >mediocre at best. A good cinnamon but can be found at many corner bakeries
>> >when I lived in Philadelphia. You really should get out more and avoid the
>> >chain food places.
>
>> OK Ed! You can lead a horse to water...but you can't make him drink!
>
>Yeah, you can't beat a good cinnamon but.

Also, you can lead a horticulture, but you can't make her think.

OBFood: We're going to Culpepper's over by Lake Ray Hubbard (aka L.
Ron Hubbard) to celebrate my daughter's birthday to night. We've
never been there before, but advance reports are good.

OBKreme: D and I bought a few shares not long after it went public,
but sold too soon to make any real money.


modom

"Nancy Young" > wrote in message
> >
> "Edwin Pawlowski" >
> > wrote:
>
> > > A good cinnamon but can be found at many corner bakeries
>>
> Yeah, you can't beat a good cinnamon but.
>
> nancy

Hey, sometimes you have to "kiss but(t)" so you want the best taste you can
get.

This was posted on RFC a couple of years ago and I lost the attribution.
They are the best I've every had.

Philadelphia Cinnamon Buns


Yield: 14 Buns



Ingredients:



3 1/2 c Flour
1 TB Dry active yeast
1/4 c Tepid water


1/2 c Sugar (approx.)
1/2 Ts Salt
1 c Tepid milk
2 Egg yolks


6 TB Butter, melted
1 1/2 c Light brown sugar
1/2 c Light corn syrup
1/2 c Seedless raisins (I like More)
2 ts Cinnamon




Pour the tepid water into a bowl and sprinkle yeast and 1 tsp. sugar over
it.



Let stand for 2 - 3 minutes, then stir well. Set in warm place for 5
minutes to proof.


Combine 3 cups of the flour, 1/2 cup of sugar and salt in a bowl. Add the
yeast mixture, egg yolks and tepid milk.



With a large spoon, slowly mix the ingredients and continue to stir until
the dough is smooth and can be gathered in a ball. Place the ball on a
lightly floured surface and knead it.



As you knead, sprinkle flour over it by the spoon full adding up to 1/2 cup
more flour if necessary, to make a firm dough. Continue to knead for 10
minutes, or until the dough is smooth, shinny and elastic.



Place the dough in a greased bowl, turning once. Drape the bowl with a
kitchen towel and put it in a warm place for about an hour, or until doubled
in volume.



In a small bowl, mix 3/4 cup of the brown sugar, 2 TB melted butter and the
corn syrup to make a smooth paste. Pour the mixture into two 9 inch round
cake pans, tipping pans to spread it evenly.





In another bowl, mix remaining brown sugar, raisins and cinnamon until well
blended, set aside. Punch the dough down, and on a lightly floured surface,
roll it out into an 18 x 10 inch rectangle, about 1/4 inch thick. Brush the
dough with 2 TB melted butter and sprinkle evenly with raisin-sugar mixture.

Starting at one long side, roll the dough tightly into a cylinder about 18
inches long and 2 1/2 inches in diameter. Then, with a sharp knife, slice
the cylinder crosswise into 14 rounds about 11/4 inches thick. Place one
slice, cut side up, in the center of sugared cake pan, and arrange the
remaining slices in circles of 6 around each center slice. Set the buns in a
draft free place to rise for about 45 minutes or until double in volume.

Preheat the oven to 350°F. Brush the tops of the buns with the remaining 2
TB melted butter and bake in center of oven for about 25 minutes or until
golden brown. Place a place over each cake pan, and invert. Let cinnamon
buns cool to luke warm before serving.


The most decadent cinnamon buns around!

Edwin Pawlowski wrote:

> This was posted on RFC a couple of years ago and I lost the attribution.
> They are the best I've every had.
>
> Philadelphia Cinnamon Buns

Mmm, they sound great. I'll have to remember to find this recipe
when my new printer is up and running. Thanks.

nancy