Instructions: Combine scalded sour cream, sugar, butter and salt; mix well and let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture and eggs. Gradually, stir in flour (dough will be soft). Cover and chill overnight.

Divide dough into 4 equal portions. Turn each portion out onto a heavily floured surface and knead 4 or 5 times. Roll each into a 12" X 8" rectangle. Spread 1/4 of filling over each rectangle. leaving a 1/2" margin around edges.

Carefully roll up jelly- roll fashion, beginning at long side. Carefully place in a greased tube pan, cake pan, or on a greased baking sheet. Bring ends together to form a circle and make sure seams are down. Cover and let rise n a warm place (85 ), free from drafts, for 1 hour or until double in bulk. Bake at 350 for 15 to 20 minutes. You can brush with a beaten egg.

*FILLING*****

Combine all ingredients except raisins. Blend with electric mixer until well creamed. Add raisins. Mix in well.

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