Categories: Bread
Ingredients
- 4 pkg. active dry yeast (1/4 oz each)
- 3 cup warm milk
- 2 cup canola oil
- 8 eggs
- 4 eggs, seperated
- 1 1/3 cup sugar
- 4 tsp. cinnamon
- 3 tsp. salt
- 2 tsp. ground cardamom
- 13 to 15 cup all purpose flour
- 2 2/3 cup raisins
- 2 tsp. water
- Icing
- 3 cup confectioners sugar
- 2 Tbsp. butter (melted)
- 4 to 5 Tbsp. milk
Directions
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In very large bowl, dissolve yeast in warm milk. Add the oil, 8 eggs, 4 egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
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Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turing once to grease the top. Coer and let rise in a warm place until doubled, about 1 1/4 hours.
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Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Divide innto 72 pieces. Shape each each into a ball. Place 2 inches apart in four greased 15×10 inch pans. Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg whites and water, brush over rolls.
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Bake at 375 degrees for 12 to 15 minutes or until golden brown. Remove from pans to cool on wire racks. For icing combine confectioners sugar, butter and enough milk to achiee desired onsistency. Pipe an X on top of each bun.