| | Directions | | Dissolve yeast in lukewarm water. Pour boiling water over sugar, salt, butter and raisins. Cool to lukewarm. Sift together 1 c flour and cinnamon; stir into raisin mix. Add softened yeast and egg; stir in oats. Add enough additional flour to make a soft dough. Turn out on lightly floured board. Knead until smooth, 8-10 minutes. Roll dough into a ball; place in greased large bowl and brush lightly with melted or liquid shortening. Cover and let rise in warm place until double in size, about 1 hour. Punch dough down; cover and let rest 10 minutes; divide dough in half. Shape each half to form a 20-inch rope. Place 1 rope of dough around the inside edge of a greased 9 inch round cake pan. Coil the second rope of dough in the center of the pan. Pinch ends together. Brush lightly with melted shortening. Cover and let rise in a warm place until nearly double in size. Bake at 350 for 20 minutes. Remove from pan and place on wire rack. Drizzle with confectioners sugar frosting. Serve warm. |
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| Ingredients | | - |  | 1 package dry yeast |
| - | | 1/4 cup lukewarm water |
| - | | 3/4 cup boiling water |
| - | | 1/4 cup sugar |
| - | | 1 teaspoon salt |
| - | | 1/4 cup butter or margarine |
| - | | 1/2 cup raisins |
| - | | 3 1/4 cups sifted flour |
| - | | 1 tablespoon cinnamon |
| - | | 1 egg, beaten |
| - | | 1 cup quick or old-fashioned oats, uncooked |
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