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 )
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.
Yields
10 Servings