Recipes for a Crowd

1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. Set aside for
use in Step 3.
2 Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3 Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
4 Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic.
Dough temperature should be between 78 F. to 82 F.
5 FERMENT: Cover. Set in a warm place (80 F.) about 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into 3 pieces, 4 lb 5 oz pieces; shape into a rectangular piece. Let rest 10 to 20 minutes.
7 Roll each 4 lb 5 oz piece of dough into a rectangular sheet, about 13 inches wide, 45 inches long, and 1/4-inch thick. (If using
D 036 01, Sweet Dough Mix, use 4 lb 2 oz pieces).
8 Melt butter or margarine. Brush 1/2 cup over dough in each pan. Prepare Cinnamon Sugar Raisin Filling, Recipe No. D 042 02.
Sprinkle 1-1/2 cups over each sheet of dough. Sprinkle about 1 cup of raisins over center third of dough.
9 Fold 1/3 dough over center. Sprinkle 1 cup raisins on top of folded dough. Fold remaining 1/3 dough over raisins to form a strip
13 by 15 inches.
10 Cut each strip into 6-15 inch long, 2 inch wide pieces weighing about 1 pound each.
11 Slit roll down center to within 1 inch of end.
12 Twist pieces in one direction and then in opposite direction, stretching to about 19 inches.
13 Place each piece in a circle on lightly greased sheet pans; seal ends securely by fitting one end into other. Rings should not touch
each other.
14 Prepare 1/4 recipe Egg Wash, Recipe No. D 017 00 per 100 portions. Brush about 2 teaspoons on each cake.
15 Proof at 90 F. to 100 F. until double in bulk.
16 Bake at 375 F. for 25 to 30 minutes or until golden brown or in 325 F .convection oven 15 minutes on high fan, open vent. Cool.
17 Glaze, if desired, with 1 recipe Vanilla Glaze, Recipe No. D 046 00 per 100 portions. Drizzle about 2/3 cup on each cake. Cut each
cake into 6 pieces.