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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 32 |
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Donna Gordon of Vineland, New Jersey based the filling for her yeasty rings on one her grandmother used to make for cookies. She plumped her raisins in water, but I use orange juice to give them a fruitier flavor, Donna details. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-3/4 cups warm water (110° to 115°) |
1 cup mashed potatoes (without added milk and butter) |
2/3 cup sugar |
1/2 cup shortening |
2 eggs |
1/2 teaspoon salt |
7 to 7-1/2 cups king arthur unbleached all-purpose flour |
filling: |
3 cups golden raisins |
1 cup orange juice |
1/2 cup sugar |
1 cup chopped walnuts |
glaze: |
1 cup confectioners' sugar |
5 teaspoons milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the potatoes, sugar, shortening, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Meanwhile, in a saucepan, bring the raisins, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a food processor or blender; cover and process until coarsely chopped. Pour into a bowl; stir in nuts.
3. Line two baking sheets with foil and grease well; set aside. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each portion into a 15-in. x 9-in. rectangle. Spread filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
4. Place each roll seam side down on a prepared baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of the ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 25 minutes.
5. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Combine glaze ingredients; drizzle over rings. Yield: 2 coffee cakes.
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