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1
Boil the potato in enough water to leave 5/8 cup potato water; drain and reserve the water.
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2
Mash the potato and add the potato water. When lukewarm, add yeast, a pinch of flour and a pinch of sugar; set aside.
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3
Scald 7/8 cup milk. Add 1/4 cup butter and melted Crisco. Stir well and pour into a large mixing bowl.
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4
Add the sugar and salt to the milk mixture. When lukewarm, add beaten egg and stir well.
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5
Stir in 2 1/4 cup of the flour. Add yeast mixture and 3 cup flour, or just enough to keep dough from being too sticky.
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6
Let rise 2 1/2 hours or until doubled in bulk.
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7
Meanwhile, simmer together the syrup ingredients: brown sugar, water, and butter.
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8
If using nuts, sprinkle them in bottom of 3 cake pans. Divide syrup between the 3 pans and pour over nuts. Set pans aside.
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9
Divide dough. Roll out a portion on a lightly floured surface into a 9 x 18-inch rectangle. Brush with melted butter. Sprinkle with cinnamon mixed with sugar. Add raisins evenly.
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10
Roll up dough from long side; cut in 1-inch pinwheels and place in pan.
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11
Roll out other portion of dough and repeat steps.
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12
Let rise 2 hours.
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13
Bake in a 375 degree pre-heated oven for 30 minutes.
