Hungarian Raisin Rolled Strudel

4 cups flour
4 Tbs. sugar
1 cup lukewarm water
2 eggs slightly beaten
2 cakes yeast regular or dry
1/2 cup soft butter
1 tsp. salt
Crumble yeast in bowl, add water and sugar stirring till mixture liquifys.
Blend flour and butter with wire pastry blender.
Mix well, mix in eggs, salt and yeast.
Mix until dough is smooth and leaves side of bowl clean. DO NOT LET RISE.
Divide into four portions and roll each out in a rectangular shape sprinkled with raisin filling, dribble 1/4 cup of melted butter over all and roll up like Jelly Roll.
Prick roll with toothpick on top and sides to keep roll from splitting while baking.
Place in greased baking pans.
BAKE AT ONCE in 325 oven about 30 to 45 min. or until brown.

Raisin Filling

1 lb. of raisins
1 1/4 cups of sugar
1 Tbs. of cinnamon
1 cup melted butter
Soak raisins in hot water 5 minutes to soften raisins, drain and pat dry. Divide raisins into 4 bowls. One for each rolled strudel.
To each bowl add a heaping 1/4 cup of sugar, and 1/2 tsp. of cinnamon. Toss.
These cakes can be wrapped in foil and stored in the freezer after they are baked. Hope you enjoy this strudel.

Makes 4 small rolled strudels.