These are wonderful with a latte, a cappuccino, a hot chocolate – any indulgent warm beverage. Admittedly, summer isn’t the traditional time to focus on hot chocolate. It was December when I first started writing up this recipe, but then I accidentally erased it twice and got frustrated and quit. So I better post this fast before it happens again.
Now I’m craving a fancy coffee. I guess that’s a thing any time of year.
1 cup milk
4 Tb unsalted butter
2 Tb water
1 Tb yeast
¼ cup white sugar
2 tsp kosher salt
2 cups bread flour (it really tastes better if you use bread flour)
1 cup all-purpose flour
Raisins – heaping ½ cup
Cinnamon – 1 – 2 Tb
Sugar – ½ – ¾ cups
3 Tb butter
Raw Sugar / Coarse Sugar
In a small saucepan, warm milk, butter and water, stirring until the butter melts.
When the liquid is warm but not hot, pour into a large mixing bowl, stir in yeast and sugar until dissolved. Let sit 10 minutes.
Stir in remaining dry ingredients until you have a cohesive dough. Turn onto a floured surface and knead until smooth and elastic. Put in an oiled bowl, cover, and let rise until double in bulk (about an hour).
On a floured surface, roll the risen dough into a rectangle about 12” x 16”, around ½” thick. Sprinkle with cinnamon and sugar until thoroughly covered, leaving an inch wide strip free on the furthest short side. Sprinkle with raisins. Roll up into a log 12” long.
Cut into eight even pieces. Then, cut those pieces almost in half but leave a hinge of dough on the bottom. Fold open like a book. (If you want smaller rolls, make the rectangle wider so you can cut into more pieces here).
Place scrolls on a greased baking sheet, preferably with a rim (or you’ll end up with butter on the bottom of your oven). Let rise, covered, about 45 minutes. After 30 preheat an oven to 375-degrees.
Melt the 3 Tb butter and brush on top of scrolls. Sprinkle with sugar.
Bake about 15 minutes, until very lightly brown. Eat warm.