4 1/4 cups all-purpose flour (4 1/4 to 4 3/4 cups)
1/2 cup sugar
2 packages Fleischmann's® Active Dry Yeast*
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs, at room temperature
2 tablespoons butter or margarine, melted
Raisin Nut Filling (recipe follows)
Confectioners' sugar frosting
RAISIN NUT FILLING
2/3 cup packed light brown sugar
1 cup dark seedless raisins
1 cup chopped walnuts
2 teaspoons cinnamon
Servings: 24
1. In large bowl combine 1 cup flour, sugar, undissolved yeast and salt.
2. Heat milk, water and 1/2 cup butter in saucepan over low heat until liquids are very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
3. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/4 hours.
4. Punch dough down. Divide dough in half. Roll each half to 20- × 12-inch rectangle. Spread each half with melted butter and Raisin Nut Filling. Starting at long sides of dough, roll up as for jelly rolls. Pinch seams and ends to seal. Gently pull dough to make 25-inch long rolls. Curl each roll into a snail shape and place on large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
5. Bake at 350ºF for 35 minutes or until done. Remove from baking sheets and cool on wire racks. Frost with confectioners' sugar frosting.
____________________
Raisin Nut Filling: Combine 2/3 cup firmly packed light brown sugar, 1 cup dark seedless raisins, 1 cup chopped walnuts and 2 teaspoons cinnamon.
Yield: 2 Coffee Cakes
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise™ Yeast. Follow QUICK MIX™ steps on package back.
Cuisine: Yugoslavian
1/2 cup sugar
2 packages Fleischmann's® Active Dry Yeast*
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs, at room temperature
2 tablespoons butter or margarine, melted
Raisin Nut Filling (recipe follows)
Confectioners' sugar frosting
RAISIN NUT FILLING
2/3 cup packed light brown sugar
1 cup dark seedless raisins
1 cup chopped walnuts
2 teaspoons cinnamon
Servings: 24
1. In large bowl combine 1 cup flour, sugar, undissolved yeast and salt.
2. Heat milk, water and 1/2 cup butter in saucepan over low heat until liquids are very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
3. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/4 hours.
4. Punch dough down. Divide dough in half. Roll each half to 20- × 12-inch rectangle. Spread each half with melted butter and Raisin Nut Filling. Starting at long sides of dough, roll up as for jelly rolls. Pinch seams and ends to seal. Gently pull dough to make 25-inch long rolls. Curl each roll into a snail shape and place on large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
5. Bake at 350ºF for 35 minutes or until done. Remove from baking sheets and cool on wire racks. Frost with confectioners' sugar frosting.
____________________
Raisin Nut Filling: Combine 2/3 cup firmly packed light brown sugar, 1 cup dark seedless raisins, 1 cup chopped walnuts and 2 teaspoons cinnamon.
Yield: 2 Coffee Cakes
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise™ Yeast. Follow QUICK MIX™ steps on package back.
Cuisine: Yugoslavian
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