Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/2 cup granulated sugar, plus

  3. 1/2 teaspoon granulated sugar

  4. 4 large egg yolks

  5. 1 ( 1/4-ounce) package active dry yeast (2 1/2 teaspoons)

  6. 1/4 cup warm water

  7. 1 cup milk

  8. 1 teaspoon vanilla extract

  9. 1 teaspoon salt

  10. 2 cups all-purpose flour

  11. 1 cup raisins Topping:

  12. 1 cup granulated sugar

  13. 1 teaspoon ground cinnamon

  14. 1/4 pound butter

  15. 1 large egg

  16. 2 tablespoons milk

  17. 1 cup all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, cream the butter and 1/2 cup sugar until smooth. In a separate bowl, beat the egg yolks until creamy. Mix the yeast in warm water with the 1/2 teaspoon of sugar. When this mixture thickens, add it to the egg yolks along with the, milk, vanilla and salt. Add the yeast mixture to the butter/sugar mixture and mix well. Slowly add the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed. Turn dough out onto a floured work surface and knead until dough is no longer sticky. Cover the dough and allow it to rise in a warm place until it doubles. Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours. For the topping, cream the sugar, cinnamon and butter, then mix in the egg, milk, and the flour. Coat the top of the dough with the topping and place in a preheated 350 °F (175°C) oven for 30 minutes or until done. Cool for 10 to 15 minutes in pan on wire rack before removing. Cool completely on wire rack.


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