3/4 c. lukewarm milk
1/4 c. sugar
1 tsp. salt
1 slightly beaten egg
1/4 c. melted butter (not hot)
1 pkg. dry yeast
1/4 c. lukewarm water
3 1/2 to 4 c. flour

Mix together milk, sugar, and salt. Combine with 1 package dry yeast which has been soaking 5 minutes in 1/4 cup lukewarm water. Stir in egg and butter. Mix in first with spoon and then by hand - 3 1/2 to 4 cups flour (use enough to make it easy to handle). Place dough in greased bowl, turning once to grease top, in a warm place with a damp towel over it. Let rise until double. Punch down and let rise again.

Punch down again. Roll dough on lightly floured board into a 9 x 18 inch oblong. Spread with 2 tablespoons softened butter and sprinkle on 1/2 cup sugar and 2 teaspoons cinnamon mixture and 1/2 cup raisins. Roll up tightly, beginning at wide end. Then place sealed edge down in a ring on lightly greased baking sheet. Join ends of ring and seal. With scissors, cut 2/3 of way through at 1 inch intervals. Turn each section; let rise. Bake at 375 degrees for 25 to 30 minutes. Frost while warm and decorate with cherries and nuts.