1 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 cakes yeast
2 well beaten eggs
4 1/2 c. flour
1/2 c. butter, melted
3/4 c. sugar
1 tsp. cinnamon
1/2 c. finely chopped nuts
1/2 c. raisins

Combine milk, shortening, sugar, and salt. Cool to lukewarm. Soften yeast in this mixture. Add eggs. Add flour; mix to soft dough. Knead on lightly floured surface until smooth and elastic. Place in greased bowl. Cover with a damp cloth. Let rise in warm place (82 degrees) until double in bulk. Punch down. Let rise 10 minutes. Shape balls about golf-ball size. Roll each in melted butter, then in sugar, cinnamon, and nut mixture. Place 1 layer of balls in well greased 9 inch angel food cake pan so they barely touch. Sprinkle with a few raisins. Add another layer of balls; sprinkle more raisins over crevices, pressing them in slightly. Let rise until double, about 45 minutes. Bake 35-40 minutes at 375 degrees. Loosen from pan with spatula. Invert pan so that butter sugar mixture runs down over it. To serve, break apart.