RAISIN BRIOCHE RING

1/4 cup shortening, divided use, plus extra for greasing the pan
1 package active dry yeast
1/4 cup lukewarm water
1/2 cup scalded milk*
1/4 cup sugar
1 teaspoon salt
2 tablespoons butter, softened
1 egg
1 egg yolk
2 3/4 to 3 cups sifted all-purpose flour, divided use
2/3 cup raisins; rinsed, patted dry and coarsely chopped (or Craisins, currants or dried cherries)
FOR THE ICING:
1 cup sifted confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
Tiny colored candies, optional

Lightly grease an angel food cake pan or a baking sheet.

In a small bowl, dissolve the yeast in the lukewarm water; set aside.

In a large bowl, combine the scalded milk, sugar, salt, butter and 2 tablespoons of the shortening; whisk until all the ingredients are incorporated.

In a small bowl, beat the egg and egg yolk together. Add to the milk mixture with about 1 cup of the flour; mix well. Then add the remaining flour and the yeast, mixing until the dough is moderately stiff.

Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Place the dough in a lightly oiled bowl, cover and let rise in a warm place until doubled in bulk and an indentation remains when the dough is pressed with a finger, about 2 hours. (The dough is rich and slow-rising.)

When the dough has doubled in bulk, lightly knead in the raisins. Cover and let the dough rest about 20 minutes.

Turn it out onto a board or pastry cloth and divide it in half. Roll each piece into a rope about 18 inches long. Braid the ropes together lightly, joining the ends to form a ring. Place the ring in the prepared angel food cake pan. If you use a baking sheet, place the ring on the pan and put a small, greased custard cup upside down in the center to hold the ring shape during rising and baking.

Melt the remaining 2 tablespoons of shortening and use it to brush the surface of the ring. Set the ring aside and let it rise until it is doubled in bulk, about 30 minutes.

Preheat the oven to 375 degrees F.

When the ring has risen a second time, place it in the oven and bake for 25-30 minutes or until golden. Remove and cool slightly.

MEANWHILE, TO PREPARE THE ICING:
Mix together the confectioners' sugar, milk and vanilla. Stir in additional milk as needed, 1 teaspoon at a time, until the icing is smooth and of drizzling consistency.

When the ring is slightly cool, drizzle the icing over the top and, if desired, sprinkle with multicolored candies. Let stand until thoroughly cooled, or overnight, before slicing.

*To scald milk, heat it in a double boiler or saucepan until just below the boiling point (look for tiny bubbles forming around the sides).

Makes 10 servings
Adapted from source: The Rossi Family Cookbook, Breaking Bread (self-published)