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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 package dry yeast |
2 tablespoons sugar |
1 1/2 cups warm water (105° to 115°) |
8 to 9 cups all-purpose flour, divided |
1/2 cup sugar |
1/2 cup milk |
2 eggs, beaten |
1 tablespoon butter or margarine, melted |
1 teaspoon salt |
1 cup raisins |
kaffee kuchen topping |
Directions:
1. Dissolve yeast and 2 tablespoons sugar in warm water, stirring well. Let stand 5 minutes or until bubbly. Add 3 cups flour; beat well. Cover and let rise in a warm place (85°), free from drafts, overnight.
2. Add 1/2 cup sugar, milk, eggs, butter, salt, raisins, and enough remaining flour to make a stiff dough.
3. Shape dough into a ball; place in a greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour or until doubled in bulk. Punch dough down and turn out onto a lightly floured surface. Knead 5 minutes or until smooth and elastic. Cover and let dough rest 10 minutes.
4. Divide dough in half. Roll each half into a 13- x 9-inch rectangle. Place in 2 greased 13- x 9- x 2-inch baking pans. Sprinkle topping evenly over the 2 coffee cakes. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 350° for 30 to 35 minutes.
5. Note: Coffee cake freezes well.
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