Gooey Cinnamon Buns

ByABC News via logo
February 12, 2006, 1:32 PM

— -- Sometimes the best thing to give your Valentine is something homemade, especially if that something is decadent and delicious. With recipes from Emeril Lagasse, you will have that special someone eating from the palm of your hand.

Recipe courtesy Emeril Lagasse, originally appearing in "Emeril's There's a Chef in My Soup: Recipes for the Kid in Everyone," HarperCollins Publishers, New York, New York, 2002

Place the milk in a small saucepan. Heat over medium-low heat until the milk is warm, about 110 degrees Fahrenheit on an instant-read thermometer. Remove from the heat. Combine two tablespoons of the granulated sugar with the yeast in a small mixing bowl, whisk in the warm milk, and let rest until slightly thickened and foamy, about five minutes. This lets you know that the yeast is working. Sift the flour, the remaining four tablespoons of granulated sugar, and the salt into a large mixing bowl. Add the softened butter, egg, raisins and the yeast mixture, stirring well with a large wooden spoon to incorporate all of the flour. Place the dough on a work surface sprinkled with two tablespoons of flour and knead until smooth and elastic, about three minutes to five minutes. The dough should not be sticky -- if it is, add a bit more flour and continue kneading to work it into the dough. (Alternately, mix the dough in an electric mixer fitted with a dough hook.) Using your hands, form the dough into a ball and lightly grease it with the vegetable oil.