Ingredients
2 9" pans
1 Package dry yeast
3 tablespoons sugar
1/3 cup warm (per yeast directions) water
1/2 cup sour cream
1/2 cup milk
1 large egg
1-1/2 teaspoons vanilla
4 - 1/2 cup flour
1/3 cup butter
3/4 teaspoon salt
2 tablespoons melted butter
filling
2 tablespoons butter
1 cup brown sugar
1 cup raisins - soaked/microwaved in spiced rum
2 teaspoons cinnamon
1 teaspoon fresh ground nutmeg
icing
1 cup powdered sugar
2 tablespoons soften butter
4 - tablespoons rum from raisins above
Preparation
dissolve yeas in hot water per yeast temperature with 1/1/2 tablespoons sugar in 2 cup measuring cup - let sit till foamy. Wisk together sour cream, milk, egg, and vanilla - add to yeast when ready. Using dough blade in processor blend flour, butter, salt, and 1 1/2 tablespoon sugar to 15 seconds. run machine and add yeast/milk mixture as it is absorbed.
knead in machine for another 40 seconds after it forms a ball and cleans bowl.
Put dough in floured zip-lock bag in warm area for an hour.
Divide in half. Roll half to a 15x12 inch rectangle. Smear with butter. Metal blade blend frown sugar, cinnamon, butter, and nutmeg for 20 sec. Smear 1/2 of mixture over dough. Distribute 1/2 of raisins on filling and roll from long side.
Cut into 1 inch section and put in greased pan - repeat with other half, filling and pan.
Let rise again in warm place for 1 hour.
Bake at 375 for 20 to 25 min.
Hand blend icing to desired consistency and spread on cake after out of oven for 5 min.
