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1
Warm the milk and 2 tablespoons of the butter in a small pot over medium-low heat until the milk is warm and the butter is melted.
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2
You do not want to bring the milk to boil or it will be too hot and kill the yeast.
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3
Remove from the heat and sprinkle the yeast over the mixture.
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4
Stir once or twice and set aside until it becomes foamy, about 5 minutes.
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5
Put the raisins in a small bowl and add 2 tablespoons water.
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6
Heat in the microwave on high until the raisins plump, about 45 seconds.
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7
Whisk both flours with the salt in a small bowl and set aside.
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8
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed until the sugar is dissolved and the eggs have lightened in color, 2 to 3 minutes.
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9
Reduce the speed of the mixer to low and slowly pour in the yeast mixture.
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10
Beat until smooth, and then add the flour mixture.
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11
Beat until just blended, and then switch to a dough hook and continue to mix the dough until it is soft, just a bit sticky and forms a loose ball shape, about 5 minutes.
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12
At this point touch the dough; it should only leave a small bit of sticky dough on your finger.
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13
If more than a bit sticks to your finger, add more all-purpose flour, a tablespoon at a time, until it reaches the right level of stickiness.
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14
Do not add more than 1/4 cup of flour or your dough will be dry and tough.
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15
Beat in the soaked raisins and any of the liquid in the dish until blended into the dough.
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16
Coat a large bowl with nonstick cooking spray, add the dough and turn to coat.
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17
Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours.
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18
Turn the dough out onto a clean work surface lightly dusted with all-purpose flour.
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19
Pat into a 15-by-10-inch rectangle.
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20
Melt 1 tablespoon of the butter and brush over the dough.
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21
Top with the apple butter, cinnamon and brown sugar.
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22
Fold in half from top to bottom to get a 16-by-6-inch piece of dough, and then cut into 24 strips.
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23
Twist and stretch, and then place on a lightly greased baking sheet, leaving 2 inches between each strip.
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24
Loosely cover with a piece of plastic wrap until the strips have doubled in size, about 1 hour longer.
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25
Preheat the oven to 350 degrees F.
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26
Melt the remaining 1 tablespoon butter and brush over the twists.
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27
Bake until lightly browned, about 15 minutes.
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28
Whisk the confectioners' sugar with 1 to 2 teaspoons very hot water until a smooth thick glaze, and brush over the warm twists.
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29
Serve warm.
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30
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
