[Puerto Villamil, Isla Isabela, Islas Galápagos, Ecuador, 00° 57'  S/090° 58' W]

Isla Isabela is truly an isla encanto (enchanted island).  Here, amongst Galápagos penguins, we shared the anchorage with the vessel Isla Encanto, an Island Packet 35.  One morning we were invited to breakfast and David & Liz served these luscious buns warm out of the oven.  They truly warmed our garua-chilled souls!    Liz's recipe source was: Coastal Cruising Cuisine by Laurie Gaw.

1 1/3 cup sugar

1 tsp salt

1 pkg dry yeast

5 1/4 + cups flour

1 cup water

1/2  cup + 1/2 cup butter

1 egg

1 cup dark brown sugar

1/2 cup honey

1/2 cup raisins

optional: 1/2 cup chopped pecans or walnuts

In a large bowl, combine sugar, salt, yeast and 2 cups flour.  Heat water and 1/2 cup butter to 110 -120 ° F.  With a mixer at low speed, gradually add this liquid to the assembled dry ingredients.  Increase speed and beat for 2 minutes.  Beat in egg and one cup flour to make a thick batter.  Scrape down sides of bowl and stir in remaining 2 1/4 cups flour.  Turn onto well floured surface and knead for 10 minutes, working in more flour if sticky.  Shape into ball and cover and let rise 1 hour.

In a saucepan heat brown sugar, honey and 1/2 cup butter to boil and cook for 2 minutes.  Measure about 1/2 cup of this mixture into a small bowl and add raisins and nuts.  Set aside.    Spead remaining ingredients into a 13 x 9" pan. 

Punch down dough.   Turn onto floured surface, cover and let rise for 15 minutes.  Roll dough out on a floured surface into a 15 x 12" rectangle.  Sprinkle with raisin mixture.   Beginning with the longer side, roll up dough and pinch at seam. 

Cut roll into 15 slices.  Place slices in prepared baking pan.  cover with towel and let rise until double...about 45 minutes.  Meanwhile, preheat oven to 350 °F.   Bake for 30 minutes.  Let sit for 2 minutes before inverting onto a platter.   Leave pan on top for a few minutes to allow syrup to drizzle down on buns.  Serve immediately or wrap in foil and re-heat before serving.  Dough can be made the day before and stored overnight in the refrigerator (after punching down).