Monday, March 13, 2006
Cinnamon Raisin Coffee Ring
To do this cake correctly, a good pair of kitchen shears is a must.
For the Dough:
3/4 cup lukewarm milk
1/2 cup sugar
1 teaspoon salt
2 packages dry yeast
1/4 cup lukewarm water
1/2 cup soft shortening
4 1/2-5 cups sifted all purpose flour
1/2 cup of plumped, drained raisins
2 teaspoons cinnamon
2 tablespoons butter
1/2 cup sugar
Milk for brushing
1 cup confectioners sugar and 1-2 tablespoons water or milk.
In a small bowl, proof the yeast in the water and let stand. Combine in a large mixing bowl, milk, sugar and salt. When yeast has proofed, add to bowl. Stir in the eggs and shortening. In two additions, mix in the flour, until the dough is wet, but not too sticky to work with. You may need more or less depending upon conditions. Place the worked dough in a buttered bowl. Cover with plastic and a towel and let rise 1 1/2-2 hours until doubled in bulk.
Punch down and let rise a second time until ALMOST doubled in bulk (about 35-40 minutes).
Roll out the dough into a 9x18 oblong. Spread with softened butter, sugar and cinnamon. Arrange raisins evenly. Roll up from the wide side as tightly as possible. Pinch the edges together and place seam side down on a greased baking sheet. Form into a ring. Using good scissors, make cuts in the ring at 1 inch intervals. Cut about 2/3 of the way through the ring, taking care not to cut too far. Turn each section on it's side carefully and bake in a pre-heated 375 degree F oven for 25-30 minutes depending on oven. About a minute before it finishes, brush with milk and return to the oven.
Glaze while still warm.