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1
Preheat fryer, or heat oil in large pot to 350 degree F.
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2
Cut long 1-inch strips from cinnamon bun dough.
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3
Wrap dough around skewers.
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4
Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides.
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5
Place doughnuts aside onto a paper towel lined plate to remove excess oil.
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6
Sprinkle with powdered sugar.
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7
Starter: One day before you plan on baking the cinnamon buns combine the starter ingredients.
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8
Stir this mixture occasionally with a rubber spatula and your starter should soon start bubbling within 12 hours.
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9
Cook's Note: You will know this because you will see bubbles along the side of the glass container and you may possibly see bubbling on the top of the mixture as well.
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10
Let this mixture sit bubbling, uncovered, until you are ready to make bread the next day.
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11
You might want to stir it occasionally.
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12
Remember this is a living culture and you will need to take care of it in order to keep it alive.
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13
Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.
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14
In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.
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15
After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil.
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16
Cook's Note: If the dough mix is too loose, add more flour.
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17
Cover with a towel and let rise until doubled in size.
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18
The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.
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19
When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.
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20
Filling: Melt 2 sticks of butter to where it is creamy and spreadable.
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21
Spread the butter onto the dough triangle making sure you spread thoroughly to all corners.
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22
Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner.
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23
Top with chopped pecans and raisins.
