4-4 ½ c. flour
2 packages active dry yeast
1 c. milk
½ c. sugar
½ c. butter, softened
1 t. salt
2 eggs
½ c. brown sugar
½ c. raisins
2 t. cinnamon
2 T. softened butter
Powdered sugar icing
In a large mixing bowl, combine 2 cups of the flour with
the yeast. In a small pan, heat and
stir milk, sugar, and ½ c. butter with salt till warm (120-130) and the butter
is almost melted. Add to flour mixture
along with eggs. Beat mixture with an
electric mixer on low speed 30 seconds, then beat on high speed for 3
minutes. Using a spoon mix in as much
of the remaining flour as you can. Turn
onto a lightly floured surface. Knead in
enough remaining flour to make a moderately soft dough that smooth and
elastic. (3-5 minutes) Shape into a
ball. Place in a greased bowl, turn
once. Cover and let rise in a warm
place till double. (1 ¼ to 1 ½ hrs) Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. In a small bowl, combine the brown sugar, raisins, and cinnamon. Roll out dough to form a 15 by 9
rectangle. Spread with the 2
tablespoons softened butter. Sprinkle
with brown-sugar mixture. Starting from
a long side, roll up jelly roll style.
Pinch seams to seal. With seam
side down, shape in a ring on a greased baking sheet. Pinch to seal ends together.
Divide ring into quarters, using scissors to snip almost to center. Snip each quarter into thirds, making 12
sections. Gently pull each section
apart and twist slightly. Use your
fingers to help turn the filled dough.
Cover and let rise till nearly double. (45 minutes). Bake in 350 degree over for 25-30 minutes of
till bread sounds hollow when tapped, covering loosely with foil the last 10-15
minutes if necessary. Remove from
baking sheet. Drizzle icing over warm
tea ring. Makes 16 servings.