Coffee Rings Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Butter | 3/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Eggs | 3 , Well beaten | |
| All purpose flour | 6 Cup (16 tbs) | |
| 1/4 cup milk, scalded and cooled to lukewarm | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| Melted butter | 1/4 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Ground cinnamon | 1 Tablespoon | |
| Raisins | 1 Cup (16 tbs) | |
Directions
Soften yeast in the warm water.
Beat the butter with the 1/2 cup sugar and salt until thoroughly blended.
Add the eggs, beating constantly until light and fluffy.
Beat in 2 cups of the flour until smooth.
Blend in yeast and milk, then sour cream.
Beat in enough of the remaining flour to make a soft dough.
Turn onto a lightly floured surface and knead until smooth and elastic.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover with moisture-vapor-proof material; place in refrigerator overnight.
(Dough will not rise.) When ready to roll out, divide dough intohalves.
On a lightly floured surface, roll each to an 18x12-inch rectangle.
Brush with half of the melted butter; sprinkle evenly with a mixture of the sugar, cinnamon, and raisins.
Roll lengthwise as for a jelly roll.
Put each roll, seam edge down, onto an un greased baking sheet or jelly roll pan, form into a ring and press ends together to seal.
(Or each ring may be placed in a 10-inch tubed springform pan.) Cover lightly; let rise in a warm place until doubled, about 1 1/2 hours.
Bake at 375°F 30 minutes, or until well browned.
Remove from oven and cool slightly on wire rack.
If desired, rings may be drizzled with Glaze, below.
Beat the butter with the 1/2 cup sugar and salt until thoroughly blended.
Add the eggs, beating constantly until light and fluffy.
Beat in 2 cups of the flour until smooth.
Blend in yeast and milk, then sour cream.
Beat in enough of the remaining flour to make a soft dough.
Turn onto a lightly floured surface and knead until smooth and elastic.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover with moisture-vapor-proof material; place in refrigerator overnight.
(Dough will not rise.) When ready to roll out, divide dough intohalves.
On a lightly floured surface, roll each to an 18x12-inch rectangle.
Brush with half of the melted butter; sprinkle evenly with a mixture of the sugar, cinnamon, and raisins.
Roll lengthwise as for a jelly roll.
Put each roll, seam edge down, onto an un greased baking sheet or jelly roll pan, form into a ring and press ends together to seal.
(Or each ring may be placed in a 10-inch tubed springform pan.) Cover lightly; let rise in a warm place until doubled, about 1 1/2 hours.
Bake at 375°F 30 minutes, or until well browned.
Remove from oven and cool slightly on wire rack.
If desired, rings may be drizzled with Glaze, below.
Chef
