| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Coffee cake, Yeast, Cakes | 10 | Servings | |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1/4 | c | Warm water |
| 1/2 | ts | Salt |
| 1/4 | c | Sugar |
| 1/4 | c | Oil |
| 3/4 | c | Warm milk |
| 1 | lg | Egg |
| 3 1/2 | c | Flour( or more if needed ) |
| 1 | c | Raisins |
| 1 | c | Sugar |
| 2 | ts | Cinnamon |
| 1/2 | c | Melted butter |
| Icing glaze( optional ) | ||
| Chopped nuts ( optional ) |
INSTRUCTIONS
Disslove yeast in water until foamy.Stir in salt sugar, oil, milk and egg to blend. Stir in 3 1/4 cups flour until smooth. Knead smooth and elastic on floured surface adding more flour as necessary. Knead in raisins by hand. Divide dough into 3 portions then each portion into 16 pieces.( I usaually do less ). Then roll pieces into small balls and dip each ball into melted butter and then into sugar mixed with the cinnamon. Stagger balls barely touching in a 9 or 10 inch round deep cake such as a springform pan or you could use tube pan.Sprinkle on remaining sugar and drizzle with remaining butter. cover lightly with plastic and let rise in a warm place until puffy, about 45 to 1 hour.OR refigerate dough in pan for 16 to 18 hours until puffy. Bake 350 for 30 minutes or until golden. cool in pan 30 minutes efore removing. Run knife around pan before removing. If desired glaze with a powdered sugar icing and a sprinkling of nuts. Note: this make one average size coffeecake but double recipe for a large pull apart cake to fit a large tube pan and adjust baking time. Posted to Recipe Archive - 3 November 96 Date: Sun, 3 Nov 96 13:20:43 EST submitted by: LIR119@delphi.com
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