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1
Mix 1/2 cups water with 1 cup ice cubes in bowl.
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2
Combine 3/4 cups flour, sugar, salt, and yeast in separate bowl.
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3
Measure 1/2 cups ice water, and combine with oil in third bowl.
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4
Vigorously stir water mixture into flour mixture.
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5
(Dough should be slightly stiff; stir in just enough additional flour to stiffen dough slightly, if necessary.)
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6
Brush dough top with oil.
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7
Cover bowl with plastic wrap, and let dough rise 15 to 20 hours at room temperature (first rise).
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8
Pulse brown sugar, remaining 2/3 cup flour, and cinnamon in food processor until combined.
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9
Add margarine, and pulse until mixture forms coarse crumbs.
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10
Stir raisins or walnuts, if using, and /4 cup crumb mixture into dough.
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11
Brush 12 jumbo muffin cups with melted margarine.
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12
Place 1 tsp.
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13
melted margarine, 1/2 Tbs.
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14
corn syrup, and then 1 Tbs.
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15
crumb mixture in bottom of each muffin cup.
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16
Divide dough into 12 pieces, and press into prepared muffin cups.
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17
Press remaining crumb mixture on top of dough, and drizzle with any remaining margarine.
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18
Tent muffin tins with foil coated with cooking spray.
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19
Let rise 1/4 to 2/2 hours at room temperature (second rise).
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20
Second rise alternatives: let dough stand in turned-off microwave with 1 cup boiling water 45 minutes to 1/2 hours for accelerated rise; for extended rise, refrigerate up to 48 hours, then set out at room temperature.
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21
When dough nears foil, remove, and let rise until it doubles in size.
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22
Set oven rack in lower third of oven; preheat oven to 350F.
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23
Set muffin pans on baking sheet, and bake 20 to 25 minutes, or until skewer inserted in thickest part of buns comes out with just a few particles.
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24
Run knife around buns to loosen.
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25
Invert buns onto serving plate.
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26
Scrape out sauce clinging to cups, and spread on buns.
