He's a great bready snack in the form of a cake made out of individual chunks which get pulled apart. The recipe is for a bread machine, though it can easily be done in the conventional, muscle building way.
Darren, Debbie and Joshua
2 1/2 teaspoons active dry yeast
3 cups (375g) plain flour
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 cup (65g) white sugar
2 tablespoons margarine, softened
1 cup (250ml) water
1 cup (185g) packed brown sugar
1 cup raisins
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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.
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 into 3cm chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces then layer them loosely in a greased ring tin, 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 190 degree C oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down on 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.