In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat buttermilk, water and shortening until warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Prepare Filling: Combine honey, nuts, raisins, juice concentrate and cinnamon; mix well. Set aside.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half to a 12- inch square; spread with half the softened butter, then half the Filling. Roll up tightly; pinch edges to seal. Cut into 1-inch slices. Place slices horizontally in 4 layers in generously greased Bundt® or tubed cake pan, allowing 6 slices per layer. Alternate position of slices in each layer. Cover; let rise in warm place until indentation remains after lightly touching. Bake in preheated 350°F oven for 35 to 40 minutes until golden brown. Invert immediately onto cooling rack. Serve warm or cold. Drizzle with powdered sugar Glaze, if desired.

Glaze:

1 cup sifted powdered sugar

1 tsp softened butter or margarine

1 to 2 TBSP hot water or milk

In small bowl, blend ingredients until smooth.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.