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1
In a large mixing bowl, stir together flours, gluten, yeast, sugar, and salt to distribute evenly.
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2
In a small bowl, mash tofu with a fork and whisk together with water-- a few small lumps are okay.
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3
Make a well in the center of dry ingredients, pour in tofu mixture, and stir together quickly to mix.
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4
Knead slightly with back of spoon, just to combine ingredients well and moisten all of the flour.
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5
Transfer to a plastic container with ample space for rising and a tight-fitting lid and refrigerate overnight.
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6
Next morning, lightly spray or oil a baking sheet.
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7
On a lightly floured surface, roll half of the dough into a 10 1/2 inch square.
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8
Sprinkle with half of the brown sugar and raisins, leaving a margin of 1/2 inch at the far edge; then sprinkle lightly with cinnamon.
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9
Starting with the near edge, roll up tightly, then pinch along the far edge to secure the roll.
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10
Repeat with second half of dough and filling.
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11
With seam side down, slice each roll into 8 equal pieces and place, spiral side up, on pre- pared sheet.
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12
(If you prefer single rolls, place about 3 inches apart; for pull-apart bunches, place about 1/2 inch apart.)
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13
Cover with a cloth and set aside to rise in a warm place, about 40 minutes.
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14
Preheat oven to 400F (200C) and bake about 20 minutes, until golden brown.
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15
Transfer to a rack to cool a bit before frosting, if desired.
