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2/3 cup of packed light brown sugar 1 cup of dark seedless raisins 1 cup of chopped walnuts 2 teaspoons of cinnamon In a large bowl combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and 1/2 cup butter in saucepan over low heat until liquids are very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/4 hours. Punch dough down. Divide dough in half. Roll each half to 20- × 12-inch rectangle. Spread each half with melted butter and Raisin Nut Filling. Starting at long sides of dough, roll up as for jelly rolls. Pinch seams and ends to seal. Gently pull dough to make 25-inch long rolls. Curl each roll into a snail shape and place on large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350ºF. for 35 minutes or until done. Remove from baking sheets and cool on wire racks. Frost with confectioners' sugar frosting. Raisin Nut Filling: Combine 2/3 cup firmly packed light brown sugar, 1 cup dark seedless raisins, 1 cup chopped walnuts and 2 teaspoons cinnamon.
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