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1
To prepare the dough: in a bowl, combine milk, sugar, and yeast.
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2
Stir and allow to proof.
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3
In a mixing bowl, combine flour and salt.
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4
Using the paddle attachment, over low speed, slowly add the yeast mixture.
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5
Add the eggs, 1 at a time, and lastly, the butter, a piece at a time.
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6
Continue to beat at medium speed until the dough gets elastic and almost forming a ball around the paddle, about 3 to 4 minutes.
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7
Cover with plastic wrap and let the dough rise until double in size, about 45 to 60 minutes.
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8
Generously butter a gugelhupf mold.
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9
Sprinkle with sugar.
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10
Reserve.
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11
Preheat the oven to 350 degrees F.
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12
Roll out the dough into 1/4-inch thickness, about 12-inches wide and 16-inches long.
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13
Spread the butter throughout the surface.
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14
In a small bowl, combine the sugar and cinnamon.
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15
Sprinkle over the butter.
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16
Lastly, sprinkle the chopped nuts and macerated raisins.
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17
Roll the dough into a log and place inside the prepared mold.
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18
Bake for 50 to 60 minutes or until top is well browned.
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19
Leave it to cool in the mold for 10 minutes, then unmold it on a wire rack.
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20
Sprinkle generously with sifted powdered sugar before serving.
