1 1/4 c. milk
1/2 c. butter
2 (1/4 oz.) pkgs. active dry yeast
7 - 7 1/2 c. all purpose flour, divided
1/2 c. sugar
1 tsp. salt
1 c. Riced Potatoes
4 eggs
1 egg, separated
1 tbsp. grated lemon peel
3/4 c. golden raisins
2 tbsp. all purpose flour
2 tbsp. sugar
1/4 tsp. ground cinnamon
2 tsp. butter, softened

Heat milk and butter in small saucepan to 120 to 130 degrees. Combine yeast, 3 cups flour, 1/2 cup sugar, salt, potatoes, 4 eggs, egg yolk, lemon peel and warm milk butter mixture in large bowl. Beat with electric mixer on high until smooth. Beat in 3 cups flour. Stir in raisins. Knead in enough remaining flour to form a soft dough. Place dough in lightly greased bowl; turn to coat entire surface. Cover and let rise in warm place, free from draft, until almost double in bulk, about 1 hour.

Grease and flour 9" springform pan. Fold a 3" strip of aluminum foil lengthwise in half; grease one side of strip. Circle top of springform pan with foil, greased side in, extending 2" above rim of pan. Fasten ends with paper clips.

Punch down dough. Shape into a ball. Place in prepared pan. Cover with oiled waxed paper. Let rise in warm place, free from draft, until dough is 3/4" from top of aluminum foil, about 40 minutes.