Cinnamon Twist Coffee Cake

CINNAMON TWIST COFFEE CAKE
5 - 6 cups unshifted flour
1 1/2 teaspoon salt
1 cup milk
3/4 cup raisins
2 teaspoons ground cinnamon
Melted Margarine or Butter
2 eggs
1/4 cup margarine
1 1/4 cups sugar
2 packages active dry yeast
3/4 cup water
Oil
In a large bowl thoroughly mix 1 3/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Combine milk, water and 1/4 cup margarine in a saucepan. Heat over low heat until liquids are very warm (120 - 130 degrees). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer. Add eggs and continue to mix. Scraping bowl occasionally. Stir in raisins and enough additional flour to make stiff dough. Turn out onto lightly floured board. Kneed until smooth and elastic, about 8-10 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 or butter. Combine remaining 3/4 cup sugar and cinnamon. Sprinkle center third of each square with 3 tablespoon of sugar mixture. Fold remaining third of dough over the two layers. Cut into strips about 1” wide. Take hold of each end of strips and twist tightly in opposite direction. Seal ends firmly. Arrange in 2 greased 9” square pans. Brush with oil and then top with plastic wrap. Refrigerate 2-24 hours. When ready to bake remove from refrigerator. Uncover dough carefully. Let stand at room temperature for 10 minutes. Bake at 375 degrees for about 30 minutes or until done. Remove from pans and cool on wire racks. Cover with icing (optional).
GLAZE:
1 cup white powdered sugar
3 to 4 tablespoons milk
1 teaspoon vanilla extract
Put sugar in a bowl and whisk in milk and vanilla extract until mixture is smooth. You can add more or less milk or sugar to get the consistency you want. Makes about 1 cup of glaze.