Rum Raisin Coffee Cake Braid |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
A very good, relatively easy coffee cake bread. Actual time is about three hours(rising time added in). Ingredients:
1/2 cup golden raisins |
1 t rum |
1/2 cup butter |
1 cup milk |
1 package dry yeast |
1 t salt |
1/2 cup sugar |
2 eggs, beaten |
1 t gated lemon rind |
1 t vanilla |
4 to 4 1/2 cups flour, sifted |
Directions:
1. Soak the raisins in 1/2 cup of warm water with the rum for 30 minutes before starting the recipe
2. Drain
3. In a saucepan, bring milk nearly to a boil until tiny bubbles appear around edges of pan
4. Do not boil
5. Remove pan from heat and allow the milk to cool until lukewarm
6. Pour 1/2 cup of the warm milk into a measuring cup
7. Add yeast and stir to dissolve
8. Set aside for 5 minutes to allow yeast to foam
9. Stir the butter into the remaining milk to melt
10. In a mixing bowl, add milk/butter/yeast, salt, sugar, beaten eggs, lemon rind and vanilla
11. Blend 3 cups of the flour into the liquid, then add the raisins and enough additional flour to make a soft dough (try to add as little as needed-dough may be slightly sticky
12. Knead dough on a lightly floured work surface until smooth and elastic (5-8 minutes)
13. Form a smooth ball with the dough and turn it in a buttered bowl until greased on all sides
14. Allow to rise in a warm, draft-free place until doubled in size
15. This can take one to several hours, but if you want a nice light coffee cake, allow enough time for the yeast to work
16. Punch down and divide into 3 parts
17. Roll each part into a log shaped strip, about 18 inches long,laying the three strips on a greased baking sheet and making a braid, tucking the ends under
18. Let rise again, covered, until double in size
19. Bake in a preheated 375 degree oven for about 40-45 minutes
20. While the bread bakes, make an icing
21. 1 cup confectioners' sugar, sifted
22. 2 T milk
23. 1 drop vanilla
24. Mix sugar with milk and vanilla to make an icing of pouting consistency
25. Add more milk if needed
26. While braid is still warm, drizzle frosting over the top and sprinkle with chopped walnuts
|
|