1/2 c. melted shortening
1/2 c. sugar
2 tsp. salt
2 beaten eggs
2 c. raisins
1/2 c. lukewarm water
1 pkg. yeast
2 c. milk, scalded
7 c. flour

Combine cooled shortening, sugar, salt and eggs. Add yeast softened in water. Add milk, cooled to lukewarm alternately with flour. Knead lightly. Let rise in greased bowl until doubled in bulk. Punch down, divide dough and roll into 3 rectangles. Brush with melted butter, sprinkle with sugar and cinnamon. Sprinkle with drained raisins which have been cooked for 5 minutes in boiling water. Roll narrow way of rectangle; join ends of roll to form ring and snip part way through at 1" intervals. Fan out into larger circle. Let rise for 45 minutes. Bake at 350 degrees for 30 to 35 minutes. Frost with powdered sugar frosting.