Rich Sweet Dough
|Active dry yeast||1 Ounce (2 Packages Fleischmann's)|
|Warm water||1⁄4 Cup (4 tbs) (Not Hot)|
|Lukewarm milk||1 Cup (16 tbs)|
|Softened margarine/Butter||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Sifted flour||4 1⁄2 Cup (72 tbs)|
Dissolve yeast in warm water.
Combine dissolved yeast and remaining ingredients in large mixing bowl.
Beat until smooth, about 1 minute.
Dough will be very soft.
Cover with a damp cloth.
Place in refrigerator for at least 2 hours, or overnight.
Shape as desired.
Divide Rich Sweet Dough in half.
Roll each half into a 14x9-inch rectangle.
Brush lightly with melted margarine.
Combine 1 1/2 cups sugar, 2 teaspoons cinnamon, and 2/3 cup raisins.
Sprinkle each oblong with half of the mixture.
Roll up from 9-inch side as for a jelly roll.
Cut each roll into 9 equal pieces.
Place, cut side up, about 1 inch apart in two greased 9-inch layer cake pans or two greased 8-inch square pans.
Cover with clean towel and let rise in warm place, free from draft, until double in bulk, about 1 hour.
Bake in moderate oven (350°F) about 35 minutes.
Frost with Glossy Confectioners' Sugar Glaze