Honey Swirl Coffee Cake
|All purpose flour||4 3⁄4 Cup (76 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Raisin filling||1⁄4 Cup (4 tbs)|
In large mixer bowl stir together 2 cups of the flour and yeast.
Heat and stir milk, sugar, butter, and salt till warm (115° to 120°).
Add to flour mixture; add eggs.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Place in lightly greased bowl; turn once.
Cover; let rise in warm place till double (1 1/4 to 1 1/2 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
On floured surface roll each half of dough to 14x8-inch rectangle.
Spread half of Raisin Filling over each rectangle to within 1/2 inch of edges.
Starting from long side, roll up jelly-roll fashion.
Pinch edge to seal.
Cut into 1-inch slices.
Arrange slices, cut side down, in greased 10-inch tube pan, making 4 staggered layers.
Cover; let rise till double (45 to 50 minutes).
Bake in 350° oven 40 to 50 minutes.
Let stand 10 minutes in pan.
Invert onto rack; cool slightly.