A Philadelphia special treat since colonial days! For all ages!

1 pkg. active dry yeast OR 1 cake compressed yeast
1/4 c. lukewarm water
1 c. milk
4 1/2 c. sifted, unbleached flour
3/4 c. butter, melted
6 tbsp. sugar
2 egg yolks, well beaten
1 tsp. salt
Cinnamon
Raisins
Brown sugar
1/2 c. dark corn syrup (blue label)

Sprinkle yeast over lukewarm water to dissolve. Scald milk, remove from heat. Cool to lukewarm. Combine milk, yeast, and 1 1/2 cup of flour. Beat vigorously until smooth. Cover with towel, let stand in warm place, away from drafts, until light or it has big dimple on surface of batter. Add 4 tablespoons of melted butter, 4 tablespoons of sugar, egg yolks, salt and remaining 3 cups of flour.

Knead mixture in bowl, until smooth and springy. Cover with towel; let rise in warm place until double in size (takes several hours). When it has risen, place on floured surface. Roll out thin, long and oblong about 10 inches wide. Brush top with melted butter all over, sprinkle with brown sugar, cinnamon and raisins. Roll up tightly. Cut in 1 inch slices. Add melted butter to bottom of 2 iron frying pans. Cover with brown sugar. Pour corn syrup over brown sugar. Lay swirls on brown sugar, spacing evenly, gently touching, cut side down. Let rise again to double in bulk. Bake at 350 degrees for 30 minutes. Turn out while hot on large pieces of foil.

Hint: Add flour only to right stiffness, will be almost or all remaining 3 cups. The recipe said this would make only 1 dozen, but I pull and stretch out dough as I roll and so I get at least 2 1/2 dozen!. Frying pans I used are 10 or 12 inches to help you judge. I'm sure you could use just pans. These are a thrill to make and most rewarding. The whole process needs about 5 hours of being home! To rise: Turn oven on at 400 degrees for 1 minute. Turn off. Place dough on rack. This will work for all risings.