4 cups water (110 deg)
3 tbsp yeast
2 tbsp sugar
In a bowl, place these ingredients and let the yeast bloom
1 cup soft margarine (I use butter)
1 cup sugar
4 eggs
1/8 tsp cinnamon
Beat in a large bowl for 30 seconds (if you have a kitchenaid, this will make it easy)
Add bloomed yeast to this
2 tsp salt
4 lbs AP flour (adjust at end w/ 11 oz all purpose flour)
Add flour (in batches) and salt and mix
(do not add all the flour at once, hold back the 11 oz to adjust with)
Keep adding flour and knead until dough is slightly sticky, it needs to be workable.
Oil a large bowl, place dough in bowl and cover w/ saran wrap. Leave at room temp for 40-45 minutes.
Divide into 2 equal portions
roll dough out to 1/4 inch thick (should measure 24" X 18")
Spread filing and roll (if adding raisins, add before rolling)
Cut into 1 1/4 thick rounds (there will be 12 rounds)
Place on large cookie sheet (3 X 4 on each pan)
Proof in refigerator overnight OR proof in a proof box until doubled in size
Bake 350 for about 20 minutes (or until nice and golden brown)
FILLING:
2 cup butter (room temp)
1/2 cup flour
2 cup brown sugar
1 cup sugar
3 Tbsp cinnamon
Mix till smooth
FROSTING:
16 cups powdered sugar
1/2 cup corn syrup
4 Tbsp oil
1-2 cups milk (adjust to desired consistency)
