1 cup lukewarm water
1 pkg yeast (not quick rising)
1/4 cup sugar
1 tsp salt
1/4 cup soft butter
3 cups flour
3/4 cup sugar
3 tsp cinnamon
Icing sugar, water and vanilla
chopped candied fruit
In a mixing bowl combine lukewarm milk and yeast and let stand 5 minutes.
Stir and then add: 1/4 cup sugar, salt, butter and eggs.
Beat thoroughly with electric mixer, then beat in 1½ cups all-purpose flour.
Let the dough rise about for 45 minutes.
When risen, add at least another 1½ cups of flour. You need to add enough flour to make the dough firm enough to handle easily. It should not be sticky at this point.
Cover and put the dough into the refrigerator for about 30 minutes.
After removing it from the refrigerator, knead the dough briefly on a floured board, then divide it in half and roll out the first half into a rectangle about ½ inch thick (or less). Spread the flattened rectangle with very soft butter.
Mix ¾ cup of white sugar with cinnamon and spread half of it over the first buttered rectangle of dough.
Sprinkle sultana raisins liberally over the sugared dough and roll the dough up like a jelly roll. Slice off pieces from the end of the roll so that each piece is about 2 inches long and place the slices in a greased / buttered / sprayed tube pan.
Repeat the rolling-out, buttering, sugaring, raisin-ing, jelly-rolling and slicing steps with the remaining half of the dough and place the cinnamon roll-like pieces in the pan on top of the first batch.
Cover with a cloth and let rise for about an hour, or until you think it has risen adequately.
Pre-heat oven to 400 degrees during the rising, and when ready, place the tube pan into the oven and bake for 30 to 35 minutes, or until the risen loaf has achieved the level of brownness you like.
Remove from the oven and let cool in the pan for 30 minutes or so, then turn the loaf out onto a wire rack gently; the loaf may be quite delicate at this point.
Mix as much icing sugar as you like with a bit of water and vanilla and spread on the cooled loaf. Decorate with chopped candied fruit.
Thanks Tom for sharing the recipe!