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1
Combine water, 1 Tbsp.
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2
of the brown sugar and yeast.
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3
Stir to dissolve yeast and let stand till bubbly, about 5 min.
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4
Fit processor with steel blade.
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5
Add in butter and remaining 3 Tbsp.
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6
brown sugar to work bowl.
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7
Process till mixed, 10 - 15 seconds.
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8
Stop processor once or possibly twice, if necessary, to scrape sides of bowl.
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9
Add in Large eggs and salt to butter mix.
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10
Process till blended, about 10 seconds.
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11
Stop processor and scrape sides of bowl, if necessary.
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12
Add in 1 1/4 c. of the flour and yeast mix to butter mix.
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13
Process on/off 8 to 10 times till blended.
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14
Turn on processor and add in sufficient of the remaining flour through feed tube so dough forms a ball which cleans the sides of the bowl.
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15
Process till ball turns around bowl about 25 times.
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16
Turn dough onto lightly greased surface.
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17
Knead raisins into dough.
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18
Shape dough into a ball and place in lightly greased bowl, turning to grease all sides.
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19
Cover loosely with plastic wrap and let stand in hot place till almost doubled, about 1 hour.
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20
Punch down dough.
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21
Let stand 10 min.
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22
Roll out dough into a 16 inch square.
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23
Combine sugar and 1 Tbsp.
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24
of the cinnamon and sprinkle over dough.
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25
Roll up dough jelly-roll fashion.
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26
Healthy pinch seam to seal.
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27
Cut into 8 equal slices.
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28
Place slices cut side down in greased tube or possibly Bundt pan.
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29
Let stand in hot place till almost doubled, about 1 hour.
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30
Heat oven to 350 F. Bake till done, 30 - 35 min.
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31
Remove bread immediately from pan and invert onto wire rack.
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32
Combine powdered sugar and remaining 1 Tbsp.
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33
cinnamon.
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34
Sprinkle mix over bread.
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35
Cold.
