1 c. milk, scalded
1/2 c. oil
1/2 c. sugar
1 tsp. salt
2 cakes yeast, crumbled fine
2 eggs, beaten
4 1/2 c. flour (approx.)
1 1/2 c. sugar
1 1/2 sticks butter
1 1/2 tbsp. cinnamon
1/2 c. chopped nuts (opt.)
1/2 c. raisins (opt.)

Combine first 4 ingredients in a large mixing bowl; cool to lukewarm. Add yeast, eggs and flour; mix to soft dough, then turn out on floured board and knead until smooth and elastic, but not sticky. Place in greased bowl, cover with damp cloth. Let rise until double in bulk, punch down and let rest for 10 minutes. While waiting, melt butter in a small pan, combine remaining 4 ingredients in small bowl.

Make dough out into small balls (size of walnuts). Roll each ball in butter then in sugar mixture. Place in a greased tube pan in staggered rows and layers until all the dough is used. Let rise until double in bulk, bake at 350 degrees for about 45 minutes.