Makes Two Coffee Cakes
3 Tablespoons sugar
1 teaspoon salt
3 Tablespoons shortening
3/4 cup scalded milk
1 packet of yeast
1 egg well beaten
2 3/4 cups flour
2 Tablespoons butter, softened
1/4 cup sugar
2 Tablespoons cinnamon
1 cup raisins (optional, or use cranberries, apples, jelly beans, whatever you like)
Scald the milk, add 3 T of sugar, salt & shortening to milk. Soften the yeast in a small amount of cooled milk mixture (let proof about 5 minutes) then add to rest of milk mixture. Add beaten egg and flour. Mix well and turn out and knead on a floured board until smooth (3-4 minutes). Place in a greased bowl, cover and allow to rise is a warm place (80-85 degrees) until double in bulk (about 2 hours). Punch the dough down and divid into two lumps. One at a time roll out into a rectangle (about a 12 X 18″). Spread butter evenly over the dough. Blend 1/4 cup sugar and Cinnamon and sprinkle all over the the dough, then sprinkle raisins or other fruit. Starting at each end (long way) roll up (like a jelly roll) then make the ends meet in a circle. Place on a greased pan, or pan lined with parchment paper or silpat. Use scissors and make cuts 1 1/2″ apart and twist to the side and press down slightly. Cover and let rise (1 1/2 hours). Bake 35 minutes in a 375 oven.
Make a thin icing with powdered sugar, milk and a dash of almond extract. Drizzle on top.
