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1
Combine sugar, salt, margarine, eggs and almond flavoring.
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2
Dissolve yeast in warm water, let stand 5 minutes, then add to combined mixture along with milk.
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3
Blend together flour and mace or nutmeg.
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4
Add to above mixture, possibly needing a little more flour. Dough should be soft and just slightly sticky.
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5
Knead on a floured surface for 8-10 minutes, until thumb print 'bounces back'.
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6
Let rise about 2 hours in a warm place (75-85 degrees F).
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7
Punch down, let rest 20 minutes.
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8
Divide dough in half. Grease 2 baking sheets.
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9
Roll each half out into a 9*16 inch rectangle, about 1/8 inch thick.
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10
Brush one long edge with egg white mixed with water.
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11
Spread remaining surface generously with melted margarine.
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12
Mix cinnamon and sugar together.
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13
Sprinkle buttered portion generously with cinnamon-sugar mixture and raisins.
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14
Roll filled dough to egg-washed edge and pinch along entire edge to seal.
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15
Slice in 1 inch slices, place cut side down and nearly touching, best not too crowded or too near edge on baking sheets.
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16
Let rise until double.
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17
Bake in preheated oven at 375 F until lightly browned, about 15 minutes.
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18
Thoroughly mix frosting ingredients; frost buns while warm, but not hot, with frosting mixture.
