Cinnamon Twist Coffeecake - cooking recipe

Ingredients

5 to 6 c. unsifted flour
1 1/4 c. sugar
1 1/2 tsp. salt
2 pkg. dry yeast
1 c. milk
2/3 c. water
1/4 c. (1/2 stick) margarine
2 eggs (at room temperature)
3/4 c. dark seedless raisins
melted margarine
2 tsp. ground cinnamon
peanut oil

Preparation

In a large bowl thoroughly mix 1 3/4 cups flour, 1/2 cup sugar, salt and undissolved dry yeast.
Combine milk, water and 1/4 cup margarine in a saucepan.
Heat over low heat until liquids are very warm (120\u00b0 to 130\u00b0).
Margarine does not need to melt. Gradually add to dry ingredients and 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 raisins and enough additional flour to make a stiff dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
Cover with plastic wrap, then a towel.
Let rest 20 minutes.
Divide dough in half. Roll out each half into a 12-inch square.
Brush lightly with melted margarine.