½ cup milk
3 tbsp. shortening or butter
½ tsp. salt
3 tbsp. sugar
½ cup water
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.
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