Rating: 4.5 stars
301 Ratings
  • 5 star values: 220
  • 4 star values: 52
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 7

Here is a recipe for a bread machine, though it can easily be done in the conventional, muscle building way. You use the dough only setting and do the rest by hand. For machines that do 1 1/2 - 2 pound capacity.

Recipe Summary

cook:
25 mins
additional:
2 hrs 25 mins
total:
3 hrs 20 mins
prep:
30 mins
Servings:
12
Yield:
1 bundt pan
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no liquid comes in contact with the yeast. Select dough cycle and press start.

    Advertisement
  • When dough is complete, place dough on floured surface and knead 10 to 12 times.

  • In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat.

  • Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.

  • Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate. Serve warm...and enjoy.

Nutrition Facts

389 calories; protein 4.1g; carbohydrates 56.2g; fat 17.3g; sodium 402.9mg. Full Nutrition
Advertisement