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Coffee Rings

Canadian.Recipes's picture
Ingredients
  Active dry yeast 1 Tablespoon
  Warm water 1⁄4 Cup (4 tbs)
  Butter 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Eggs 3 , well beaten
  All purpose flour 6 Cup (96 tbs)
  Milk 1⁄4 Cup (4 tbs), scalded and cooled to lukewarm
  Dairy sour cream 1 Cup (16 tbs)
  Melted butter 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs)
  Ground cinnamon 1 Tablespoon
  Raisins 1 Cup (16 tbs)
Directions

Soften yeast in the warm water.
Beat the butter with the 1/2 cup sugar and salt until thoroughly blended.
Add the eggs, beating constantly until light and fluffy.
Beat in 2 cups of the flour until smooth.
Blend in yeast and milk, then sour cream.
Beat in enough of the remaining flour to make a soft dough.
Turn onto a lightly floured surface and knead until smooth and elastic.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover with moisture-vapor-proof material; place in refrigerator overnight.
(Dough will not rise.) When ready to roll out, divide dough intohalves.
On a lightly floured surface, roll each to an 18x12-inch rectangle.
Brush with half of the melted butter; sprinkle evenly with a mixture of the sugar, cinnamon, and raisins.
Roll lengthwise as for a jelly roll.
Put each roll, seam edge down, onto an un greased baking sheet or jelly roll pan, form into a ring and press ends together to seal.
(Or each ring may be placed in a 10-inch tubed springform pan.) Cover lightly; let rise in a warm place until doubled, about 1 1/2 hours.
Bake at 375°F 30 minutes, or until well browned.
Remove from oven and cool slightly on wire rack.
If desired, rings may be drizzled with Glaze, below.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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