1 c. raisins
1 1/3 c. milk, divided
1 pkg. dry yeast
1/2 c.sugar
1 egg, beaten
1/4 tsp. salt
1/2 c. butter, melted
1 tsp. ground cardamom
4 c. all-purpose flour
2 tbsp. sugar
2 tbsp. ground cinnamon
1 egg white, lightly beaten

Cover raisins with water and soak until plump. Scald 1/3 cup milk; cool to 105 to 115 degrees. Sprinkle yeast in milk, and stir until yeast is dissolved. Combine remaining 1 cup milk, 1/2 cup sugar, egg, salt and butter in a large bowl; mix well. Stir in yeast mixture. Combine cardamom and flour, gradually add to milk mixture, stirring until a soft dough forms.

Turn dough out on a lightly floured board; knead until smooth and elastic. Place in a greased bowl turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk (about 1 hour). Punch dough down; place on a lightly floured board, and roll into a 14 x 12 inch rectangle. Combine 2 tablespoons sugar and cinnamon; sprinkle over dough. Drain raisins, and sprinkle over cinnamon mixture. Roll up jellyroll fashion.

Place roll on a greased baking sheet, seam side down. Cover and let rise in a warm place 35 minutes. Brush dough with egg white. Using a sharp knife, slash top of dough at 2 inch intervals. Bake at 350 degrees for 30 to 40 minutes or until loaf sounds hollow when tapped. Yield 1 loaf.