½ cup milk
3 tbsp. shortening or butter
½ tsp. salt
3 tbsp. sugar
½ cup water
1 egg
1 package of yeast
1 cup raisins
1 cup water
2 Tbsp. sugar
1 Tbsp. cornstarch
Add the shortening to the milk. Heat them
together in a microwave oven, or on the stove,
until just before the milk boils. Allow the
milk and shortening mixture to cool.
Combine the water, raisins and sugar in a
saucepan and bring to a low boil. Mix the
cornstarch with 2 Tbsp. of water and add
to the saucepan. Continue to boil until the
mixture thickens, stirring constantly. Allow
the mixture to cool.
Sift the flour into a large bowl. Add the
milk and shortening mixture. Add the salt,
sugar, water, egg and yeast. Mix well. Cover
with plastic wrap and place in a warm, humid
area. Let rise for about 15 minutes, or until
the dough doubles in size.
Lightly flour a work surface. Place the dough
in the center of the work surface and roll
it out with a lightly floured rolling pin.
Form the dough into a rectangle about 20
inches wide and 10 inches deep.
Spread the raisin mixture out evenly onto
the center of the dough. Roll it up lengthwise,
then form it into a ring. Pinch the dough
together at the ends. Place the dough in
a warm, humid area and allow it to rise again
for about an hour, until it doubles in size.
Bake at 350° for about 45 minutes. Brush
with butter if desired. Allow to cool, then
frost or glaze as desired.