INGREDIENTS

INSTRUCTIONS

Prepare the Basic Sweet Dough.  Lightly grease a baking sheet.  On a
lightly floured surface, roll out the Basic Sweet Dough to a  rectangle
14 x 10-inches.  Brush with the melted butter.  Mix the sugar and
cinnamon; sprinkle over the dough. Sprinkle with the  raisins and
walnuts.  Roll up the dough, jelly-roll style, starting  from one long
side. Pinch the ends and seam to seal and place the  roll, seam down,
on the center of the baking sheet.  With scissors, cut the roll at
1-inch intervals almost through to the  bottom of the roll.  Pull the
first slice to the right side and the  next slice to the left side.
Continue, alternating to the right and  left. Tuck in any raisins that
fall out.  Cover and let rise in a  warm place until doubled in volume,
about 1 hour.  Heat the oven to 350F.  Bake the coffeecake for 25 to 30
minutes, or  until lightly browned.  Remove from the baking sheet and
cool on a  wire rack. While the coffeecake is still warm, mix the
confectioners'  sugar with the milk and vanilla; spread over the cake.
Makes one large coffeecake.  NOTE  For a less sweet coffeecake, omit
the confectioners' sugar. Instead,  mix 2 teaspoons of milk with 1
teaspoon of granulated sugar and brush  over the bread as soon as it
comes out of the oven.  [ The Redbook Breadbook ]  Posted by Fred
Peters.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 255
Calories From Fat: 186
Total Fat: 21.3g
Cholesterol: 3.3mg
Sodium: 181mg
Potassium: 105.2mg
Carbohydrates: 16.9g
Fiber: <1g
Sugar: 14g
Protein: 1.3g