1 c. firmly packed brown sugar
2 tsp. cinnamon
1/4 c. golden raisins
1/2 c. melted butter
1 c. toasted chopped filberts

SWEET DOUGH:

1/2 c. milk
1/2 c. sugar
1 tsp. salt
1/2 c. butter, softened
2 pkgs. active dry yeast
1/2 c. warm water (105-115 degrees)
2 eggs, slightly beaten
1 tbsp. grated lemon peel
4 1/2 c. sifted all-purpose flour

Make sweet dough by scalding milk, stirring in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in large bowl; let stand 5 minutes, then stir until blended. Stir in milk mixture, eggs, lemon peel and 2 cups flour. Beat until smooth. Stir in remaining flour to make soft dough. Cover with damp towel. Chill at least 2 to 3 hours or overnight.

Knead dough on lightly floured surface until smooth and elastic. Shape dough into 1" balls. Mix sugar and cinnamon. Dip balls in butter, coat with sugar- cinnamon mixture. Place half the balls in well greased 9" tube pan, scatter with half the filberts and raisins. Repeat. Cover; let rise in warm place until double in bulk, about 1 hour.

Bake at 375 degrees for 1 hour, or until cake tests done. Cool in pan 10 minutes. Invert pan on serving dish; let stand several minutes before removing pan. Serve cake warm or cooled.