1/4 c. milk
1/8 c. butter
1/8 c. sugar
1/2 tsp. salt
1 pkg. active dry yeast
1/4 c. warm water (110-115 degrees)
1 egg, beaten
2 1/2 to 3 c. flour

Scald milk; stir in butter, sugar, and salt. Cool to lukewarm. Sprinkle yeast on warm water and stir to dissolve. Add milk mixture, egg, and 1 cup flour to yeast. Beat until smooth. Stir in enough remaining flour, a little at a time to make a slightly stiff dough.

Turn dough onto lightly floured board, cover and let rise 5 minutes. Knead until smooth and elastic. Put in greased bowl, turn over to grease top. Cover and let rise 1 hour. Punch down, knead 3 minutes, let rest 5 minutes. Roll into rectangle.

FILLING:

1/2 c. sugar
1/2 c. raisins
1 tbsp. cinnamon

Mix filling ingredients and spread evenly. Roll up from long side, seal edges, and then seal edges together into circle. Place on greased cookie sheet. Snip dough with scissors 3/4 of way to center every 1/2 inch. Turn cut pieces on their sides until evenly laid in circle. Cover and let rise 1 hour. Bake 25-30 minutes in 350 degree oven. Sprinkle with glazing if preferred.