â€¢Â 1 cupÂ milk
â€¢Â 1/4 cupÂ butter
â€¢Â 2 (.25 ounce) packagesÂ activeÂ dry yeast
â€¢Â 2/3 cupÂ warm water (110Â degrees F/45 degrees C)
â€¢Â 1/2 cupÂ white sugar
â€¢Â 2Â eggs
â€¢Â 1 1/2 teaspoonsÂ salt
â€¢Â 1/2 teaspoonÂ freshly gratedÂ nutmeg
â€¢Â 5 1/2 cupsÂ all-purpose flour
â€¢Â 1 cupÂ packed brown sugar
â€¢Â 1 tablespoonÂ groundÂ cinnamon
â€¢Â 2/3 cupÂ chopped pecans
â€¢Â 1/2 cupÂ all-purpose flour
â€¢Â 1/2 cupÂ raisins
â€¢Â 1/2 cupÂ melted butter
â€¢Â 1 cupÂ confectioners’ sugar
â€¢Â 1 tablespoonÂ water
â€¢Â Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In aÂ large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy,Â about 10 minutes.
â€¢Â When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining whiteÂ sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulledÂ together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
â€¢Â Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plasticÂ wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divideÂ dough in half.
â€¢Â Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
â€¢Â To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cupÂ raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
â€¢Â Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly overÂ the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each rollÂ together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3Â of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
â€¢Â Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with theÂ confectioners’ sugar blended with 1 to 2 tablespoons of water.