Instructions: In small saucepan, heat milk over medium heat until bubbles appear around sides of pan. Set aside to cool. In large bowl, sprinkle yeast over 1/2 cup water; set aside for 5 minutes. With wooden spoon, stir cooled milk, 2-1/2 cups flour, the whole wheat flour, 1/4 cup apple juice concentrate and the salt into yeast mixture until a soft dough forms. Turn dough out onto floured surface. Knead dough, adding more of the remaining 1/2 cup flour, if necessary, until dough is smooth and managable, about 4 minutes. Wash, dry and oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with a clean cloth; let dough rise in a warm place, free from drafts, until its doubled, about 45 minutes.

While dough is rising, in a medium bowl, combine 1/4 cup apple juice, raisins, walnuts and cinnamon. Grease a 9-inch springform pan. Divide dough in half. Roll out half of dough to a 12-inch square. Brush with some melted butter. Spread with half raisin mixture. Roll up like jellyroll and cut crosswise into 6 equal pieces. Place cut sides up, in greased pan. Repeat with remaining half of dough.

Cover buns loosely with waxed paper and let rise until doubled in size, about 45-50 minutes. Heat oven to 350 F. Brush tops of buns with remaining butter. Bake buns 40-45 minutes or until well browned. Cool buns in the pan on wire rack 5 minutes.

Remove from pans and place on serving plate. Just before serving, in small saucepan, heat sugar and remaining 1/4 cup water over low heat until sugar dissolves. Increase heat to medium and bring to boiling; continue to boil until mixture turns golden brown. Remove saucepan from heat and stir in remaining 1/4 cup apple juice.

Glaze over buns on serving plate. Best eaten right away!

Makes 12 servings

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