very hot, hot
granulated, 3 tb granulated sugar
yeast, active dry
Combine milk, hot waer, sugar (minus two teaspoons), salt and shortening in large mixing bowl.
Stir to melt shortening. Combine lukewarm water, yeast, and reserved two teaspoons sugar in small bowl.
Let stand 5 to 10 minutes or until mixture expands and becomes bubbly. Add eggs to mixture.
Mix well. Stir in two cups flour. Beat until smooth. Add remianing flour until dough forms a ball and pulls away from bowl. Dough will be soft.
Turn out on lightly floured board and knead 8 to 10 minutes, or until smooth.
Place dough in large greased bowl. Turn to grease top. Cover with clean dish towel and place in warm draft-free place. Let rise 1 to 1½ hours or until doubled.
Punch down dough. Turn out on lightly floured board and roll out into thin (approximately ¼ inch) rectangles. Melt butter.
Spread butter with pastry brush on rolled dough. Combine brown sugar and cinnamon.
Spread evenly on buttered dough, spread to edges. Sprinkle raisins and nuts evenly over dough surface. Starting with long side, roll dough into a roll.
Cut roll into slices 1½ inches thick. Place slices, cut side down, on greased 12 x 18 inch baking pan.
Let rise about 1 hour, or until doubled. Bake in a preheated 425 degree oven 20 minutes or until lightly browned.
Icing: Combine sugar, vanilla, butter and evaaporated milk. Beat with mixer until smooth and creamy.
Add more confectioner's sugar or milk if needed for spreading consistency.
First published: 1996-01-27 last updated: 2016-02-03