Mix together:

1 c. lukewarm milk
1/4 c. sugar
1 tsp. salt
1/4 c. soft shortening
Crumble into mixture 1 pkg. dry yeast

Stir until dissolved. Add 1 beaten egg. Mix first with spoon, then with hand.

3 1/2 to 3 3/4 cups sifted flour, using amount necessary to make dough easy to handle. Turn on lightly floured board. Cover, let stand 10 minutes. Place in greased bowl. Cover with damp cloth. Let rise until double in bulk, about 2 hours. Punch down dough. Let rise again about 45 minutes. Round up on board. Roll dough 1/3 inch thick into rectangle 9 x 18 inch. Spread with 2 tablespoons softened shortening, 1/2 cup sugar, 2 teaspoons cinnamon and 1/2 cup raisins. Roll up, seal tightly.

Transfer with sealed edge down into 9 x 13 inch greased pan. Join ends to form ring. With scissors make cuts 2/3 way through ring at 1 inch intervals. Cover let rise until double in bulk 35-40 minutes. Bake 35-40 minutes in 375 degree oven. Spread with thick white icing while warm. Decorate with nuts if desired.

Thick White Icing: Mix 2 tablespoons milk with 1 1/2 cups confectioners' sugar. Blend well.