-
1
Soften yeast in warm water and let stand 5-10 minutes so that it proofs.
-
2
In a large bowl, combine shortening, 1/2 cup sugar, and salt, then immediately pour scalded milk over mixture.
-
3
While mixture is warm, mix in 1/2 cup flour and beat until dough is smooth.
-
4
Stir the yeast, then add it to the dough, mixing well.
-
5
Add half of the remaining flour and beat until dough is very smooth.
-
6
Beat in the eggs and enough of the remaining flour to make a soft dough.
-
7
Turn dough out on lightly floured surface and let rest 5-10 minutes.
-
8
Knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process until smooth and elastic (5-10 minutes) (always turn the dough in the same direction and use as little additional flour as possible).
-
9
Form dough into a large ball and place in a greased bowl.
-
10
Turn the ball over so that the surface on the top is greased and cover bowl with waxed paper and a towel.
-
11
Let rise in warm place (80u00b0F) until doubled in bulk (1 1/2-2 hours).
-
12
Punch dough down with fist, pull the edges into the center, and turn ball over inside the bowl.
-
13
Cover bowl and let dough rise until nearly doubled again in bulk.
-
14
Meanwhile, lightly grease the bottom of a 10-inch tubed pan.
-
15
In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside.
-
16
Place melted butter in another shallow dish and set aside.
-
17
Tear off bits of dough and form into balls 1-1 1/4-inch in diameter (about the size of walnuts).
-
18
Roll balls first in melted butter, then lightly in the cinnamon mixture.
-
19
Arrange a layer of balls in the bottom of the pan so that they don't touch each other.
-
20
Sprinkle about 1/3 of the raisins over the balls and gently press into the dough.
-
21
Continue this process until all of the dough is formed into balls and arranged in the pan and all of the raisins have been used up.
-
22
Sprinkle any remaining butter and cinnamon mixture over the top layer.
-
23
Cover pan with waxed paper and towel and let dough rise until light (30-45 minutes).
-
24
Bake at 375u00b0F until golden brown (35-40 minutes).
-
25
Run spatula around sides of pan and invert onto a plate.
-
26
To serve, break cake apart with 2 forks.
