1. In a medium bowl, sprinkle yeast over water. Stir in sugar and let mixture stand for 5 minutes or until yeast is dissolved.

2. In a large bowl, with an electric mixer, beat together milk, granulated sugar, eggs, butter and salt. Stir in yeast mixture along with 2 cups (500 mL) of flour. Beat mixture together for about 2 minutes or until well combined.

3. Stir in enough remaining flour so that mixture does not stick to sides of bowl. On a lightly floured board, by hand or with the dough hook of a mixer, knead dough together until smooth and elastic. Place in a buttered bowl, cover and let stand in a warm place until doubled in bulk, about 45 minutes.

4. While dough is resting, in a pot combine butter, brown sugar and corn syrup for the glaze. Heat until sugar is melted. Cover the bottom of two 9-inch (23-cm) square or round pans with glaze.

5. Punch down dough and roll out into a rectangle of approximately 20 x 15-inches (50x38-cm). Brush melted butter over yeast dough; sprinkle with sugar and raisins or nuts. Roll up jelly roll fashion, lengthways, making sure ends are even. Cut into 1-inch (2.5-cm) slices. Place in glazed pans, just touching. Cover with a clean cloth and let rise until swollen and sticky, about 45 minutes.

6. Preheat over to 375°F (190°C). Place pans on middle shelf of oven and bake for 20 to 25 minutes or until golden. Let sit for 5 minutes to let the glaze set. Turn out glaze side up. Serve warm.