Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1/4 cup warm water (110 to 115 )

  3. 2 cups warm milk (110 to 115 )

  4. 1/3 cup plus 1/2 cup sugar, divided

  5. 1/4 cup canola oil

  6. 2 teaspoons salt

  7. 5-3/4 to 6-1/4 cups all-purpose flour

  8. 2 cups raisins

  9. 1 tablespoon ground cinnamon

  10. 1 tablespoon water GLAZE:

  11. 1/2 cup confectioners' sugar

  12. 1 tablespoon milk

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves. Yield: 2 loaves (16 slices each).


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