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1
In a medium saucepot scald the whole milk and remove from heat.
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2
Stir in sugar, butter, salt, and vanilla.
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3
Transfer to your large mixer bowl and let cool to lukewarm.
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4
Using paddle attachment, low speed add 1 1/2 cups of the flour with the yeast.
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5
Stir in the eggs.
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6
Then stir in the remaining flour 1/2 cup at a time.
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7
Beat on medium speed until dough starts to come away from sides of bowl.
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8
Remove the dough from bowl to a floured surface.
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9
Knead briefly until smooth.
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10
Grease a clean large bowl, with soft butter, and place dough into bowl to rise untuil doubled covered loosely with a clean cloth.
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11
While dough is rising, prepare the filling.
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12
Place brown sugar, raisins grated chocolate well and set aside.
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13
Grease a 10 inch tube pan well, set aside.
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14
When the dough has doubled, puch down, knead a few times, let rest 10 minutes.
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15
Roll out into a rectangle about 14 x 24 inches.
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16
Spread the melted 2 tbsp. butter onto the rolled out dough.
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17
Sprinkle the filling on top of the butter, leaving about an inch around edges to seal.
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18
Roll up starting at long side.
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19
Cut into 12 equal slices.
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20
Place six slices on the out side of pan as lining the sides.
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21
Place the last rolls (with cut sides together) in the centre of pan.
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22
Cover loosely and let rise until dough reaches top of pan about another hour.
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23
Preheat the oven to 350 degrees, Bake 45 minutes to 55 minutes-- Tester into cake should come away clean-- Remove from oven and turn out of the pan onto a wire rack.
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24
Let cool completely.
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25
Serve with a light dusting of confectioners sugar.
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26
Or wrap well in saran wrap and then foil and can be frozen for 4 months.
