Yield: 240 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Yeast |
| 2 pounds | Water |
| 2 pounds | Bread flour |
| 22 ounces | Honey |
| 1¼ ounce | Salt |
| 4 ounces | Nonfat dry milk |
| 1½ pounds | Egg |
| 1 ounce | Vanilla |
| 3 pounds | Bread flour |
| 1 pounds | Shortening |
| 1 pounds | Margarine |
| 2½ pounds | Raisins |
Sponge: Dissolve yeast in water. Mix in flour. Ferment until dough begins to recede after rising.
Dough: Mix together honey, salt, milk, eggs and vanilla. Add to sponge dough mixture. Mix well. Add flour. Mix until absorbed. Add melted fat in a steady stream. Mix until fat is incorporated and dough is smooth. Mix in raisins just until incorporated.
Main procedure: Ferment dough for 1 to 1½ hours, until well risen.
Scale dough into 1-lb. pieces. Roll out into oblong shapes about ¼" thick. Brush with melted butter. Roll up as for a cinnamon roll and stretch to about 24". Fold in half, then twist in a circle, placing dough in greased tube or turban pan. Wash with melted butter. Bake at 360 F for 50 minutes. Submitted By DAN KLEPACH On 08-14-95