1/4 c. warm water
1 pkg. yeast - dissolve in water
1 c. milk
1 stick butter
2 lg. eggs
1/2 c. sugar
2 1/2 c. flour
2 c. flour

Bake at 350 degrees for 45 minutes. Frost with confectioners' sugar frosting.

Dissolve yeast in warm water. Set aside. Pour scalded milk in large mixing bowl. Add butter and mix until butter melts. Add sugar. Add yeast mixture and eggs and mix until well blended. Add 2 1/2 cups flour, beat by hand with whisk or mixer 2 minutes. Mix in additional 2 cups of flour. When well-mixed, put dough on floured board and knead 3 minutes. Put dough in greased bowl. Cover. Let rise until double.

1/2 c. sugar
2 tsp. cinnamon

Set aside.

Take dough, punch down, knead 2 minutes on a floured board. Roll dough to size 24 x 16 x 16 inches. Brush with melted butter. Sprinkle with sugar-cinnamon mixture, about 3/4 of the amount. Sprinkle with white raisins (about 1/2 box) and also broken pieces of walnuts. Cut dough into two pieces - 16 x 8 inches; and 22 x 16 inches. Roll larger piece in length jelly-roll fashion. Put into greased, floured tube pan. Roll second piece jelly-roll fashion, and twist once.

Place on first ring in pan. Brush with melted butter. Bake 45 minutes at 350 degrees or until sounds hollow when tapped. Brush with melted butter. Frost with confectioners' sugar frosting.