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1
In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer.
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2
Select the Dough cycle and press Start.
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3
When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
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4
Grease 2 baking sheets or line them with parchment paper; set aside.
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5
Divide dough in half.
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6
Roll each piece out into rectangles about 12x16 inches.
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7
Spread each dough rectangle with 1 tablespoon softened butter.
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8
In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
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9
Sprinkle cinnamon mixture onto buttered dough.
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10
Roll them up jelly-roll fashion, along long side.
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11
Pinch edges to seal.
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12
Stretch and twist into rings, pinching ends to seal.
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13
Place them seam-side down onto prepared baking sheets.
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14
Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals.
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15
Spread each cut slightly.
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16
you wish to
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17
[At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight.
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18
The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
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19
Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
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20
Arrange two oven racks so that both baking sheets will fit.
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21
Preheat oven to 350 degrees F (175 degrees C).
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22
Bake for 10 minutes in preheated; rotate baking sheets.
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23
Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
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24
In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency.
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25
Drizzle icing over warm pastries.
