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Saturday, 21 November 2015


Posted by Uma Ramakrishnan on 21/11/2015


1 pocket dry yeast
3/4 cup of whole milk
1/4 cup granulated sugar
1/4 cup warm water
1/4 tsp vanilla extract
1 tsp salt
1/4 cup unsalted butter ( melted)
4 cups all purpose flour

For the filling,
1/3 cup unsalted butter ( room temp)
3/4 cup brown sugar
1/4 cup granulated sugar
3 tbsp raisins
1 n half tbsp ground cinnamon powder

Method:  In a bowl combine the warm water n 1 tsp of the granulated sugar, sprinkle the yeast and let it sit for 5 mts.  Take another bowl mix salt, milk, sugar and melted butter. Add 2 cups of flour, yeast mixture and vanilla extract. Mix well n add remaining 2 cups of flour. Make a smooth dough. ( if u want add more water to make a smooth and sticky dough)  Oil a large bowl with oil n set aside. Take dough  and place it in the oiled bowl n oil the top with little oil. Cover with plastic wrap n place it n a warm place to rise for 2 hours. 

For filling mix together the sugars, raisins n cinnamon powder.  When doubled in size, punch down n roll the flour onto a floured surface into a 15*9" rectangle. Spread the soft butter over d top n sprinkle evenly over d sugar, cinnamon n raisin mixture.  Starting from one of the long ends , tightly roll d dough. Cut into 14 - 16 slices. ( make sure they are even). And place dem cut side down in a well buttered baking pan. Cover with cling wrap and let put them back into a warm place to rise for another 1 1/2 hrs.  Meanwhile preheat oven to 350 degrees.  Once risen, brush them with some melted butter n bake them for abt 30 mts r untill golden brown.