'1/4 cup milk'
'1/4 cup sugar'
'1/2 teaspoon salt'
'1/3 cup butter or margarine'
'1 packet active dry yeast (15g)'
'1/4 cup warm water'
'2 eggs, lightly beaten'
'3 1/4 to 3 1/2 cups all-purpose flour'
"For the filling":
'2 tablespoons unsalted butter or margarine at room temperature'
'3 tablespoons confectioners' sugar'
'1/2 teaspoon ground cinnamon'
'3/4 cup chopped raisins, without seeds'
'1/4 cup milk'
'1/4 cup sugar'
'1/2 teaspoon salt'
'1/3 cup butter or margarine'
'1 packet active dry yeast (15g)'
'1/4 cup warm water'
'2 eggs, lightly beaten'
'3 1/4 to 3 1/2 cups all-purpose flour'
"For the filling":
'2 tablespoons unsalted butter or margarine at room temperature'
'3 tablespoons confectioners' sugar'
'1/2 teaspoon ground cinnamon'
'3/4 cup chopped raisins, without seeds'
Mix in a saucepan the milk, sugar, salt, and butter or margarine
Heat over low heat until the butter or margarine is melted
Let it cool
In a large bowl, combine warm water and yeast
Let it sit for 5 minutes
Add the cooled milk mixture to the yeast mixture, along with eggs and 2 cups of flour
Beat well until smooth
Add enough remaining flour to form a soft dough
Knead for 5 minutes on a floured surface
Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour
Punch down the dough, knead for another minute, and let it rest for 5 minutes
Roll out the dough to form a rectangular sheet of 20 x 40 cm
Prepare the filling
Melt the butter or margarine and spread it over the surface of the dough
Mix confectioners' sugar, cinnamon, and chopped raisins
Sprinkle them over the melted butter
Roll up the dough tightly, starting from the longer side
Cut into 12 equal pieces
Arrange the pieces in a baking dish of 22 x 33 cm, greased
Place with the cut side facing upwards
Cover and let it rise again for about 1 hour
Bake at moderate heat (170°C) for 35 minutes or until golden brown
Dust with confectioners' sugar.
