Raisin Rolls


  • 2 cubes compressed yeast 0.6oz (or 2 pkgs of active dry yeast);
  • 3 eggs;
  • 1 ½ cup warm milk (100 °F);
  • 6 tablespoon granulated sugar;
  • 6 tablespoon all-purpose flour;
  • 2 ½ lb all-purpose flour;
  • 5 tablespoon oil;
  • 1 pinch salt.


  • 4 tablespoon margarine;
  • 4 tablespoon granulated sugar;
  • 2 cups seedless raisin.


  • 1 cup milk;
  • 2 tablespoon granulated sugar;
  • 2 tablespoon of honey.


Combine in a blender the compressed yeast, 3 eggs, warm milk, sugar, 6 tablespoon of flour, oil and salt. Mix it and pour batter in a large bowl.

Stir into bowl the 2 ½ lb of flour while you mix and knead the dough. It will become soft dough.

Let the dough rise for 30 minutes covered with a pvc film.

Divide dough into 4 parts. Roll each of the four parts to 10 x 15-inch rectangle. Roll the dough with a rolling pin on a non-stick surface.

Brush on each rectangle the filling and sprinkle raisin evenly.

Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut pieces 1 ½ inches apart. Place cut sides up, side touching, in greased baking pan.

(You also can arrange the rolls in a tube cake pan).

Cover, let rise in warm, draft-free place for about 2 hours or until doubled in size.

Brush top of rolls with a mixture of egg yolk and coffee.


Preheat oven to 350 °F and bake for about 30 minutes or until golden brown.

Remove from oven and, while hot, glaze rolls with the following glaze mixture:

Bring to boil in a small saucepan 1 cup milk with 4 tablespoons of sugar and honey until thickens. Brush this glaze on top of roll while they are still hot.

Place pan on wire rack to cool.

Makes about 30 rolls.

SERVE: Serve with a authentic Brazilian coffee.

This is a family recipe and at the bottom of the original writing, we read:

“This recipe makes four big loafs. Don’t you remember?

Do not touch the breads while rising, otherwise It will shrink.

If you keep from touching the rising bread, It will grow and become cute like you!!!”