Traditional Sweet Dough
2 tbsp. butter, softened
1/2 c. packed brown sugar
2 tsp. ground cinnamon
1/2 c. raisins
Powdered Sugar Glaze

Roll dough into rectangle, 15 x 9 inches, on lightly floured surface. Spread with butter. Mix sugar, cinnamon and raisins; sprinkle over dough. Roll up tightly, beginning at one of the long sides. Pinch edge of dough into roll to seal. Stretch and shape until even.

Place roll seam side down on lightly greased cookie sheet. Shape into ring; pinch ends together. Make cuts 2/3 of the way through ring at 1-inch intervals with scissors. Turn each section on its side. Let rise until double, about 45 minutes.

Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes. Frost while warm with Powdered Sugar Glaze and, if desired, decorate with nuts and cherries. 1 coffee cake.

POWDERED SUGAR GLAZE

Mix 1 cup powdered sugar and about 1 tablespoon milk until smooth.

TRADITIONAL SWEET DOUGH

1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
1/4 c. lukewarm milk (scalded then cooled)
1/4 c. sugar
1/2 tsp. salt
1 egg
1/4 c. shortening
2 1/4 to 2 1/2 c. all-purpose flour

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, salt, egg, shortening and 1 1/4 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic about 5 minutes. Place in greased bowl; turn greased side up. (At this point, dough can be kept 3 to 4 days in refrigerator at 45 degrees or below. Keep covered.) Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.) Punch down dough.