1 package of active dry yeast
1/4 cup warm water
3/4 cup scalded milk
1/3 cup sugar
1 tablespoon salt
1/3 cup unsalted butter or margarine
4 to 4 3/4 cups all-purpose flour
2 eggs
For the raisin filling:
2 tablespoons unsalted butter or margarine, melted
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup seedless raisins
To decorate:
Karo and 1/4 cup of chopped nuts or hazelnuts
1 package of active dry yeast
1/4 cup warm water
3/4 cup scalded milk
1/3 cup sugar
1 tablespoon salt
1/3 cup unsalted butter or margarine
4 to 4 3/4 cups all-purpose flour
2 eggs
For the raisin filling:
2 tablespoons unsalted butter or margarine, melted
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup seedless raisins
To decorate:
Karo and 1/4 cup of chopped nuts or hazelnuts
Dissolve the yeast in warm water
Mix the scalded milk with sugar, salt, and butter or margarine
Let it cool to room temperature and add 2 cups of flour
Add eggs and beat well
Add enough remaining flour to form a soft dough
Knead on a floured surface until smooth and elastic
Shape into a ball, place in an oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled
Punch down and let rest for another 30 minutes
Divide the dough in half and shape each half into a ball
Cover and let rest for 10 more minutes
Roll out each ball on a floured surface to a rectangle about 25 by 40 cm
Prepare the filling: sprinkle sugar over the dough, then mix with melted butter or margarine, cinnamon, and raisins
Spread half of the mixture on top of the dough
Roll up like a roulade, seal the edges, and place seam-side down on a baking sheet lined with parchment paper
Repeat with the remaining dough
Cover and let rise for another 42 minutes
Bake in a moderate oven at 170°C for 25-30 minutes
Remove from oven
Immediately brush with warm Karo and sprinkle the open ends of the cuts with 1/4 cup of chopped nuts or hazelnuts
Brush with melted butter or margarine
Make 2 round cakes.
