4 ½ packages dry yeast 2 cups warm milk 3 medium eggs 2 ¾ cups sugar 1 teaspoon salt 1 teaspoon vanilla 6 cups or more all purpose flour 1 ¼ cups unsalted butter, melted 2 tablespoons cinnamon ½ cup raisins Warm Water
Dissolve the yeast in ½ cup warm milk and proof. Set aside. In a large mixing bowl, combine the eggs, ¾ cups sugar, salt, vanilla, and the rest of the milk. Add the yeast mixture and gradually stir in the flour. Use the first speed of an electronic mixer for 3 minutes, and then turn to the fast speed until the dough separates from the sides of the bowl. Place the dough in a pan dusted with flour and refrigerate for 15 minutes. On a flour board, roll out the dough to a rectangle 12 x 8 inches. Place the unmelted butter on half the dough. Turn the other half over the butter, sprinkling the table and the top of the dough with flour. Roll out and fold again. Refrigerate the dough for 15 minutes and roll the dough out twice. Each time roll in all four directions. Brush the top of the dough lightly with melted butter. Cover with freezer paper. Refrigerate at least 6 hours or overnight. Divide the dough in three parts and roll out each to a size about 8 x 10 inches. Sprinkle a mixture of the remaining two cups sugar and a table spoon cinnamon on top, leaving a 1 inch border all around. Then cover with raisins. Roll up tight, jelly-roll fashion, and place one end against the other to form a circle. If using cookie sheets, either mold into a freeform circle or leave long. Grease well three seven-inch gugelhopf or bundt pans. If you don’t have those use cookie sheets. Place the filled dough, seem side up, in the mold and let rise covered at least one hour. Preheat over to 375. Brush the top of the dough with water and bake 45-50 minutes, or until the tops are golden brown.
