DOUGH:

2 pkgs. active dry yeast
2/3 c. warm water
2 room temp. eggs
5-6 c. flour
1/2 c. butter, softened
1/2 c. granulated sugar
1 1/2 tsp. salt
1 c. undiluted evaporated milk
2 tsp. vanilla
1 c. raisins

FILLING:

1/2 c. butter
1 c. firmly packed brown sugar
1 tbsp. cinnamon
1/2 c. chopped walnuts or pecans

GLAZE:

2/3 c. powdered sugar
1 tbsp. milk

DOUGH: Dissolve yeast in warm water in large mixing bowl. Add eggs, 2 cups flour, butter, sugar, salt, milk and vanilla. Beat 3 minutes at medium speed. Stir in raisins and additional flour to make a stiff dough. Knead 8 minutes on floured surface. Divide dough in half; knead each half 2 minutes. Cover with plastic wrap and let rest 20 minutes.

FILLING: Melt butter. Mix together brown sugar and cinnamon. Roll each dough into 12 inch square. Brush each with butter. Sprinkle center third of each square with 1/4 of sugar-cinnamon mixture and 1/4 nuts. Fold 1/3 dough over center and repeat butter, sugar and nuts. Fold remaining third of dough over the two layers. Cut each crosswise into 12 one-inch strips. Twist each strip tightly and lay in two greased 8 inch square pans.

Cover and let rise until doubled (about 1 hour). Bake in a preheated 375°F oven for 20-25 minutes. Remove from pan and cool.

GLAZE: Make glaze and drizzle over coffee cakes. ENJOY!

Makes 2 (8-inch) coffee cakes.