2 pkg. yeast
1/2 c. sugar
1/2 c. warm water (100-115 degrees)
2 sticks butter
1 tbsp. salt
1 c. warm milk
3 eggs
2 c. wheat flour
4-5 c. bread flour
1/2 c. brown sugar
1/2 c. raisins, soaked in rum

1. Combine yeast, sugar and water. Let it proof 5-10 minutes in large bowl.

2. Melt 1 stick butter in warm milk and salt.

3. Add milk/butter to yeast. Add beaten eggs.

4. Add flour, 1 cup at a time.

5. Knead dough on floured board 10 minutes.

6. Rise dough in buttered bowl, to double (1 hour).

7. Punch dough down. Let rest 5-10 minutes.

8. Melt 2nd stick of butter. Add brown sugar.

9. Butter 10 inch tube pan.

10. Roll pieces of dough into 1 inch balls. Makes 1 layer in pan.

11. Drizzle with butter/sugar. Sprinkle with raisins (drained).

12. Repeat layers.

13. Cover loosely with foil. Rise double.

14. Bake in 375 degrees for 50-60 minutes. Test it by topping on top and listening for hollow sound.

15. Invert onto plate.