輕舟一葉
小楫輕舟，夢入芙蓉浦。
家裏有喜歡做美味，又願意花時間“創作”美食的孩子，真是父母的福氣呢！看著女兒在廚房忙碌又樂在其中的身影，輕舟很感恩，心裏喜滋滋的。。。兒子下午要參加好朋友的生日聚會，上午把作業趕完，還幫我拖了地板；先生在屋外割草，整理完院子，一進門，圓麵包的清香從烤爐裏漫溢，他直誇肉桂的香味誘人。藍藍、青青在一旁快活地鳴唱；我呢，幫忙記錄分享這道美味點心。
Ingredients 用料 -
Dough 生麵團用料：
One cup of milk 一杯牛奶
Two eggs 兩個蛋
a teaspoon salt,1/2 cup sugar, 1/4 cup butter(room temperature) 一茶匙鹽,二分之一杯糖，四分之一杯奶油（室溫溶化）
four cups of flour 四杯麵粉
3 teaspoons yeast 三茶匙酵母
Topping and Filling 麵包上的裝飾配料和填料：
11/4 dark brown sugar 一又四分之一杯紅糖
5 tablespoons butter 五湯匙奶油
1/2 cup of water 二分之一杯水
3/4 cup of pecan, chopped 四分之三杯山核桃，搗成小塊
2 teaspoons ground cinnamon 兩茶匙肉桂粉
3/4 cup raisins 四分之三杯葡萄幹
Steps 做法：
Mix dough in the bread machine. After it is done, leave the dough for another 10 minutes將生麵團用料放入麵包機，一個半鍾頭，麵包機自動停止，再將麵團留在機內10餘分鍾。
Roll out to a rectangle 將調勻發好的麵團拿出，揉麵、擀麵，將麵團擀成一張長方形大麵皮
Combine the brown sugar, butter, and water in a saucepan. Bring to a boil and boil gently until thick and syrupy, about 10 minutes 將紅糖、奶油，水放鍋裏，煮開後再慢煨,熬成糖漿狀，約10分鍾
Place 1 tablespoon of the syrup in the bottom of each of the 24 muffin cups. Sprinkle in a thin layer of chopped pecans, reserving the rest for the filling 倒一湯匙糖漿入圓麵包的盤底，兩盤共24個麵包圓盤底，然後再撒上山核桃，將剩餘的山核桃留下做填料
For the filling, combine the sugar, cinnamon, raisins, and reserved nuts. Sprinkle over the dough in an even layer. 將紅糖、肉桂粉、葡萄幹和剩餘的山核桃拌好，均勻地撒到麵皮上
Roll up tightly, form the long side, to form a cylinder. Cut the cylinder into 24 buns 卷起麵皮，成圓筒狀，再從橫切麵切成24個麵包
Place each in a prepared muffin cup, cut-side up. Leave to rise fr another 30 minutes將麵包放入烤盤裏，再把盤子放到溫熱的地方，約30分鍾，讓麵包繼續發酵漲高
Preheat the oven to 350F 烤爐先加溫至350度
Place sheets of foil under the pans to catch any syrup that bubbles over. Bake around 25-30 minutes 在兩個烤盤下麵墊上錫箔紙（以防止糖漿烤熱後外溢到烤箱裏），將烤盤放入烤箱烤大約25-30分鍾
Remove from the oven. Leave for 3-5 minutes, and then remove buns from the pans. Serve sticky-side up. 圓麵包焙烤畢，從烤盤拿出，擱放3到5分鍾。將粘糊麵包底朝上擺
Enjoy sticky cinnamon pecan raisin buns 享用香噴噴的粘糊肉桂山核桃圓麵包
圖片請看：http://blog.sina.com.cn/s/blog_500e53690102e791.html
