Sweet Ring

Combine the milk, sugar, salt, and butter

Let it cool

In a large bowl, combine the yeast, warm milk mixture, egg, and 2 cups of flour

Mix well, adding the remaining flour gradually

Knead until smooth

Butter the entire dough with oil and let it rest, covered with a cloth, for 1 hour

Roll out the dough on a floured surface to a rectangle of 30 x 40 cm

Brush with melted butter and sprinkle with confectioners' sugar and cinnamon

Top with raisins

Roll up the dough tightly, applying gentle pressure

Secure the ends and cut into twelve uniform pieces

Place the rolls side by side in a refractory mold of 24 cm diameter, leaving a 1 cm gap between each piece

Cover and let rise for another hour

Bake in a moderate oven (180°C) preheated, for about 30 minutes, until golden brown

Combine all topping ingredients and bring to a boil, stirring until sugar dissolves

Brush the still-warm ring with the topping mixture

Let it cool slightly before unmolding

Serve warm.