| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Recipe Basic Sweet Dough |
| 1 1/2 |
tb |
Lightly salted butter or margarine, melted |
| 1/4 |
c |
Granulated sugar |
| 1 |
ts |
Ground cinnamon |
| 1/3 |
c |
Dark seedless raisins |
| 1/4 |
c |
Chopped walnuts |
| 1/2 |
c |
Confectioner's sugar |
| 1 |
tb |
Warm milk |
| 1/4 |
ts |
Vanilla extract |
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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