Christmas Coffee Ring
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Lukewarm milk||1 Cup (16 tbs)|
|Unsifted all purpose flour||5 Cup (80 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Coarsely chopped nuts||1 Cup (16 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Candied cherries||1⁄2 Cup (8 tbs), halved|
|Chopped citron||1⁄4 Cup (4 tbs)|
|Mixed candied fruit||3⁄4 Cup (12 tbs)|
Dissolve yeast in water; let stand a few minutes.
Add lukewarm milk, 2 cups flour, and 1 tablespoon sugar; beat until smooth.
Let stand in warm place until bubbly and double in bulk.
Cream butter and beat in 3/4 cup sugar, spices, and salt.
Beat in eggs.
Stir down yeast mixture and add butter mixture.
Beat in 2 cups flour.
Then add nuts and fruit and enough flour to make a fairly stiff dough.
Turn out on floured board and knead well.
Put in greased bowl and let stand in warm place until double in bulk.
Punch down in bowl and work dough well with hand for a few minutes.
Pack into large well-buttered 3 1/2 -quart mold with hole in center.
Let stand in warm place until double in bulk.
Bake in preheated moderate oven (375°F.) about 35 minutes.
Let stand a few minutes.
Turn out and cool.
If desired, frost with confectioners' sugar mixed with a little milk.
Decorate with candied fruit.