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1
In a large bowl combine: milk, butter, sugar and salt.
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2
stir to dissolve butter and sugar.
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3
Let cool until just warm.
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4
Meanwhile, to soften the yeast, in another bowl combine: water, yeast and 1 teaspoon sugar.
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5
When mix mixture has cooled to warm, stir in: yeast mixture, 1 egg white and the flour.
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6
Turn out on a floured surface and knead until the dough is smooth.
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7
Place in a buttered bowl, turning dough once to butter the top.
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8
Cover and let rise until it doubles, should take about 45 minutes to an hour.
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9
Punch dough down.
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10
Use non stick butter non fat spray and spray two 9 inch round pans.
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11
Roll out onto lightly floured surface to a 10 x 18 inch rectangle.
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12
Dot the surface of the dough with 3 tablespoons of the cold butter and 1 cup of raisins.
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13
In a heavy saucepan, melt 1/4 cup of the butter substitute.
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14
Add to butter and heat over low heat, stirring making sure the mixture is smooth the brown sugar and the maple syrup.
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15
Divide between the two 9 inch pans and spread the mixture evenly over the bottoms.
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16
Divide between the pans and (optional) you can sprinkle 3/4 cups of chopped nuts.
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17
Sprinkle cinnamon over the dough.
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18
Starting with a long side, roll dough tightly.
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19
Cut the dough in half across the middle.
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20
Starting from the middle out, cut each half into 1 1/4 inch slices.
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21
You should have 14 slices in all.
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22
Place each of the end slices in the center of each pan, cut side down.
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23
Surround each with 6 of the remaining slices.
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24
Cover and let rise until doubled, 45 to 60 minutes
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25
Bake 350 degrees for 35 to 30 minutes.
