Hungarian Coffee Cake
|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Lukewarm water||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Soft shortening||1⁄4 Cup (4 tbs)|
|Sifted flour||3 3⁄4 Cup (60 tbs)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Finely chopped nuts||1⁄2 Cup (8 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
Dissolve the yeast in water in a mixing bowl and stir in the milk, 1/4 cup sugar and salt.
Add egg, shortening and half the flour and mix well.
Add enough remaining flour to make a stiff dough and mix well.
Turn onto a lightly floured board and knead for about 5 minutes or until smooth.
Place in a greased bowl and turn to grease surface.
Cover with a damp cloth and let rise in a warm place for 1 hour and 30 minutes to 2 hours or until doubled in bulk.
Punch down, then let rise for 30 to 40 minutes or until almost doubled in bulk.
Shape into balls, using 2 tablespoons dough for each.
Roll each ball in melted butter, then in a mixture of remaining sugar, cinnamon and nuts.
Place half the balls in a well-greased tube pan and sprinkle with half the raisins.
Repeat layers, pressing raisins in lightly.
Let rise for 45 minutes.
Bake at 375 degrees for 35 to 40 minutes.