Step 1
Scald milk remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy about 10 minutes.
Step 2
When yeast mixture is bubbling add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 to 10 minutes.
Step 3
Lightly oil a large bowl place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume about 2 hours. When risen punch down and divide dough in half.
Step 4
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
Step 5
To Make Filling: Combine the brown sugar ground cinnamon chopped pecans 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Step 6
Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size about 45 minutes.
Step 7
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.