2 1/2 to 3 cups flour
1/4 cup sugar
1 package active dry yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
Parkay margarine
1 egg
1/4 cup Parkay Margarine, melted
1/2 ~ cup raisins
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup chopped nuts
1 teaspoon cinnamon
Vanilla Drizzle (see below~
In large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Heat milk, water and 1/3 cup margarine over low heat until warm. Add to flour mixture; beat 3 minutes at medium speed of electric mixer. Add 1/2 cup flour and egg; beat 2 minutes at high speed. Stir in enough remaining flour to form a soft dough. On lightly floured surface, knead dough until smooth and elastic. Place in greased bowl; brush with melted margarine. Cover; let rise in warm place until double in volume, about 1 1/2 hours. Punch down dough; let rest 10 minutes. On lightly floured surface, roll out dough to 15x10 inch rectangle. Brush with margarine; sprinkle with combined raisins, sugars, nuts and cinnamon. Roll up, starting at long end; seal long end. Place on greased cookie sheet. Join ends to form ring; seal ends. With scissors, cut two-thirds of the way through ring at 1 inch intervals; turn each section on its side. Let rise until double in volume, about 45 minutes. Bake at 350 degrees., 25 to 30 minutes. Drizzle with Vanilla Drizzle.
Vanilla Drizzle
1 cup sifted powdered sugar
1 tablespoon milk
1 teaspoon vanilla
Combine ingredients; mix well.