1 c. milk
1/2 c. sugar
1 tsp. salt
1/2 c. butter
1 pkg. dry yeast
1/2 c. very warm water
1 egg
4 c. unsifted flour

Scald milk, add sugar, salt and butter, and cool to lukewarm. Dissolve yeast in water, then add milk mixture. Add egg and 2 cups flour and beat until smotoh. Stir in more 2 cups flour ot make stiff batter. Cover lightly and refrigerate 2 hours - up to 2 days. Roll dough into 1/4 inch sheet. Sprinkle with filling.

FILLING:

2 tbsp. soft (melted) butter (brush on)
1/2 c. brown sugar (more if desired)
1 tsp. cinnamon (more if desired)
1 c. raisins, soaked in hot water

Roll and seal edges. Put the following syrup in two 9 inch square or one very large pan. Bring to a rolling boil.

1 1/2 c. soft butter
2 c. brown sugar
8 tsp. light corn syrup

Slice dough into 24 slices and place over syrup. Let rise 45 minutes in warm place. Bake 25 minutes or until golden brown at 375 degrees or 350 degrees in glass. (I use oblong Pyrex pans. It is easier to make the dough one day, refrigerate it and finish it the next day.)