Authentic Hungarian Raisin Rolled Streudal recipe

2 cakes yeast regular or dry
1 c. lukewarm water
4 c. flour, all purpose
1/2 c. butter, soft
2 eggs, slightly beaten
4 Tb. sugar
1 ts. salt
Raisin Filling:
1 lb. raisins
1-1/4 c. sugar
1 Tb. cinnamon, fresh ground if you can
1 c. butter, melted

Crumble yeast in bowl, add water and sugar until sugar liquifies.
In another bowl, blend flour and butter with pastry cutter.
Mix well, then add eggs, salt and yeast.
Mix dough until smooth and leaves sides of bowl.
Do NOT let rise.
Divide into four quarters and roll each out into a rectangle shape.

Raisin Filling: Soak raisins in hot water for 5 minutes to soften; drain and pat dry.
Divide raisins into 4 bowls, one for each strudel.
To each bowl, add a heaping 1/4 cup sugar and 1/2 teaspoon of cinnamon. Toss.
Sprinkle with raisin filling; dribble 1/4 cup melted butter over all and roll up like a jelly roll.
Prick roll with toothpick on top and sides to keep roll from splitting while baking.
Place in sprayed baking pans.
Bake at 325* for about 30-45 minutes or until brown.
These cakes can be wrapped in foil and stored in the freezer after they are baked.
Makes 4 servings.