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1. Heat the milk in a small saucepan for about 3 minutes, or until little bubbles begin to form around the edge. Remove from the heat and stir in 1 tablespoon of the melted butter and the 2 tablespoons of sugar. Continue to stir until the sugar is completely dissolved. Cool the mixture to lukewarm (1l0° to 115°), then beat in the eggs.
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2. Sprinkle the yeast and the pinch of sugar into the lukewarm water. Be absolutely sure the water is lukewarm (ll0° to 115° ) - neither too hot nor too cool to the touch. (If the water is too hot it will kill the yeast; if too cold, it will not activate the yeast.)
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3. Let the mixture stand for 2 or 3 minutes, then stir it to dissolve the yeast. Set it in a warm, draft-free place such as an unlighted oven - for 2 or 3 minutes, or until the yeast has begun to bubble and has almost doubled in volume.
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4. Combine it with the milk-egg mixture. If the solution does not bubble and increase in volume, the yeast is inactive. Discard the solution and start over with more yeast.
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5. Sift the flour and salt into a large mixing bowl. Make a well in the center and pour the liquid mixture into it. With your hand or a wooden spoon, work it into the flour, continuing until the mixture becomes medium - stiff dough.
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6. Put the dough in a large lightly buttered bowl and set it in a warm, draft-free spot-again the unlighted oven is ideal - for 30 to 40 minutes, or until the dough has doubled in size.
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FILLING:
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1. In the meanwhile, prepare the filling by combining and the raisins in a small mixing bowl and stirring blanched almonds.
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2. Remove the dough to a floured surface and knead it. Pull the dough into an oblong shape, fold it end to end, then press it down and push it forward several times with the heels of your hands.
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3. Then turn the dough slightly toward you and repeat the process-pulling, folding, pushing and pressing. Continue kneading until the dough is smooth and elastic. This will take at least 10 minutes.
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4. Dust your hands with flour and form the dough into balls about 1 inch in diameter. Preheat the oven to 300°.
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5. To cook the dumplings pour 8 tablespoons of the melted butter into a small bowl. Dip a ball into the butter and put it into a l0-inch spring form pan.
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6. Continue until half of the balls are all arranged close together, in a circular pattern, in the pan. Sprinkle half of the filling mixture over them. Dip the rest of the balls, one by one, in the butter and put one on top of each ball in the bottom layer.
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7. Sprinkle the rest of the filling on them. With a pastry brush, drip any butter that remains onto the filling. Cover the pan with a kitchen towel and set the dumplings in a warm, draft-free place for about ½ hour, or until the dumplings have risen to 2/3 of the height of the pan.
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8. Bake on the middle shelf of the oven for 30 minutes, then turn the oven up to 375° and bake for 15 minutes more. The dumplings should be puffy and golden brown.
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9. Remove the pan from the oven and place on a cake rack. Release the sides of the pan, and let the rolls cool for 15 minutes on the pan bottom, then transfer them to a plate. Break the dumplings apart gently to serve them.
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