5 to 5 1/2 c. flour
1 1/2 yeast cakes
1/2 c. sugar
1 tsp. grated lemon peel
3/4 tsp. salt
1 c. milk
1/4 c. water
1/2 c. butter
2 eggs

Mix sugar and butter, then eggs and lemon peel. (Have milk warm) and put yeast in warm water, add this and 1 teaspoon vanilla and salt. Slowly add flour until you have a thick batter. Let stand about 10 minutes. Add a little more flour. Then turn onto a floured board, knead, keep soft, not too stiff. Grease and cover in a warm place. Let rise until almost double in size about 45 minutes. Punch dough down. Divide into 2 parts. Roll out.

For filling. use brown sugar, butter, raisins, pecans, cinnamon. Spread on, then roll up, pinch edge to seal in. Cut 1/2 inch thick and place in greased pans. Let rise for 15 to 20 minutes at 350 degrees. A little powdered sugar icing may be put on, while still warm. Also pecans. This can also be used for a coffee cake. Put in 1 large bundt pan. Do not bake too long!