Viennese Coffee Braid
|Dry yeast||2 Packages|
|Milk||2 1⁄3 Cup (37.33 tbs), warmed|
|All purpose flour||7 Cup (112 tbs)|
|Seedless raisins||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Sliced almonds||1 Cup (16 tbs), crushed|
|Butter||6 Tablespoon, softened|
Combine yeast with 1 tablespoon sugar in 1 pint bowl.
Add 2/3 cup milk gradually, stirring until smooth.
Add 1/3 cup flour, small amount at a time; stir until smooth.
Cover with a cloth.
Set in warm place; let rise 30 minutes.
Place remaining flour, sugar, raisins, salt, and almonds in extra-large mixing bowl.
Blend with wooden spoon until raisins are well coated.
Add 4 tablespoons butter and yeast mixture; mix well.
Stir in eggs.
Add remaining milk gradually, working into a dough.
When thoroughly mixed, turn out onto floured surface, preferably wooden or marble.
Knead with heel of your hand.
Alternate kneading with slapping dough hard with palm of hand.
Continue kneading and slapping about 10 minutes, until dough is smooth and soft.
Return dough to large bowl.
Cover; let rise in warm place 1 hour.
Turn out onto floured surface; punch down dough hard with your fist.
Return to bowl.
Cover and let rest for 30 minutes.
Divide dough into 3 parts, graduated in size.
The 3 pieces, from small to large, will weigh about 15, 20, and 28 ounces.
Roll out largest piece about 19 inches long.
Cut into 3 (2-inch wide) strips.
Melt remaining butter.
Dab a little on one end of each strip of dough; pinch together.
Make 3-strand braid.
Lift braid onto floured, 16-inch long baking sheet.
Brush top with melted butter.
Roll second-largest piece of dough into 17 inch long strip.
Cut into 3 (2-inch-wide) strips.
Pinch together at one end as with first braid.
Repeat braiding; place this braid on top of first.
Brush with butter.
Repeat procedure with smallest piece of dough, cutting 14 inch long strips.
Braid; place on top.
Brush with additional melted butter.
Mix egg yolk with 1 tablespoon water; brush over braid.
Cover lightly with tea towel; set in warm place.
Let rise 1 hour.
Place in preheated 350Â°F oven, one shelf above center.
Bake 1 hour.
Remove from oven; place on cooling rack.
Dust liberally with confectioners' sugar.