1 2/3 c. flour
100 gr. butter (about 7 tbsp.)
6 tbsp. milk
1 egg, slightly beaten
1 tbsp. dry yeast (use 1 env.)
1 tbsp. sugar

FILLING:

100 gr. butter (about 7 tbsp.)
100 gr. (1 c.) icing sugar
1 tsp. almond extract
1/3 to 1/2 c. raisins

Heat milk to lukewarm. Add sugar and yeast. Cut butter into flour and add milk mixture and egg. Mix well and knead dough.

Divide dough in two. Pat one part in the bottom of a buttered springform pan, pressing a little up the side about 3/4 of an inch. Dot with 1/2 of the filling and 1/2 of the raisins. Roll other half of dough into a rectangle, cover with the other half of filling and remaining raisins. Roll up lengthwise (like a long sausage) and cut into 1 inch slices.

Place cut side up on other dough in springform pan. Cover and let rise. Bake at 425 degrees for about 20 minutes. Be sure to watch it closely so it does not burn, and if too hot, lower temperature. Be sure it is fully baked in the center. Remove from pan and cool. When cool, drizzle with icing made from icing sugar and a little boiling water. Cut in wedges to serve.