Sunburst Coffee Cake
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Scalded milk||1⁄3 Cup (5.33 tbs)|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Candied cherries||1⁄4 Cup (4 tbs), cut up|
|Chopped candied citron||2 Tablespoon|
Soften yeast in water.
Combine next 4 ingredients; cool to lukewarm.
Add 7 cup flour and beat smooth.
Add yeast and egg; mix well.
Add fruit and enough flour to make soft dough.
Turn out on lightly floured surface; knead till smooth (5 to 8 minutes).
Place in a greased bowl, turning dough once.
Cover and let rise till double.
Punch down; turn out on a lightly floured surface.
Cover and let rest 10 minutes.
Divide dough into 12 equal pieces.
With hands roll each piece into a rope 8 inches long and 3/4 inch thick.
On lightly greased baking sheet, arrange 6 pieces in a U-shape around a 4-inch circle with ends toward the center.
Make the remaining 6 pieces into oval shapes and arrange over the U-shapes, with ends joining in the center.
Let rise till double (1 hour).
Bake in a moderate oven (350°) for 25 minutes or until done.
Drizzle with Confectioners' Icing.