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1
Combine milk, hot waer, sugar (minus two teaspoons), salt and shortening in large mixing bowl.
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2
Stir to melt shortening.
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3
Combine lukewarm water, yeast, and reserved two teaspoons sugar in small bowl.
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4
Let stand 5 to 10 minutes or until mixture expands and becomes bubbly.
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5
Add eggs to mixture.
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6
Mix well.
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7
Stir in two cups flour.
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8
Beat until smooth.
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9
Add remianing flour until dough forms a ball and pulls away from bowl.
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10
Dough will be soft.
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11
Turn out on lightly floured board and knead 8 to 10 minutes, or until smooth.
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12
Place dough in large greased bowl.
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13
Turn to grease top.
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14
Cover with clean dish towel and place in warm draft-free place.
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15
Let rise 1 to 1 1/2 hours or until doubled.
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16
Punch down dough.
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17
Turn out on lightly floured board and roll out into thin (approximately 1/4 inch) rectangles.
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18
Melt butter.
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19
Spread butter with pastry brush on rolled dough.
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20
Combine brown sugar and cinnamon.
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21
Spread evenly on buttered dough, spread to edges.
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22
Sprinkle raisins and nuts evenly over dough surface.
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23
Starting with long side, roll dough into a roll.
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24
Cut roll into slices 1 1/2 inches thick.
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25
Place slices, cut side down, on greased 12 x 18 inch baking pan.
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26
Let rise about 1 hour, or until doubled.
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27
Bake in a preheated 425 degree oven 20 minutes or until lightly browned.
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28
Icing: Combine sugar, vanilla, butter and evaaporated milk.
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29
Beat with mixer until smooth and creamy.
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30
Add more confectioner's sugar or milk if needed for spreading consistency.
