In the bowl of a stand mixer with the paddle attachment, add bread flour, pastry flour, sugar, salt, cinnamon and yeast and blend a few times to mix.
Add eggs, butter and buttermilk and mix to form a sticky dough, scraping bowl as you go.
Once completely mixed, add raisins and mix to incorporate.
Pour and scrape into a large bowl, cover with plastic and a kitchen towel and let rest in a warm place until doubled in size, about two hours. 80 humid degrees F is the perfect proofing temperature if that is possible in your kitchen.
Punch the dough down slightly to release the gas.
Dust your counter with the semolina and scrape the dough out of the bowl onto the semolina.
Form into a log and cut in half and each half in half. Now cut each quarter into thirds to yield 12 pieces.
Roll each piece into a ball then into a disc 4” round and dust tops with semolina. (If you own 4” rings, press the dough into them to get a perfect round shape. If not, no worries) Cover with plastic and let sit on your counter for 20 minutes.
Lay one or more non-ribbed grill pans on your stove top and set flame to between medium low and medium.
Spray the pan(s) lightly with kitchen pan spray and dust lightly with semolina.
Cook in batches or all at once by laying each disc onto the hot pan and cook each side 15 minutes. Each side will become golden brown. To test, insert a probe thermometer into the side. The center temperature should be between 190 and 200 degrees F.
Cool slightly then using a fork, split from the sides to get the nooks and crannies, toast and finally slather on the butter.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.