Hungarian Coffee Cake Recipe


Main Ingredient


 Dry yeast1⁄4 Ounce (1 Package)
 Warm water1⁄4 Cup (4 tbs)
 Lukewarm water3⁄4 Cup (12 tbs)
 Sugar1 Cup (16 tbs)
 Salt1 Teaspoon
 Egg1 , beaten
 Soft shortening1⁄4 Cup (4 tbs)
 Sifted flour3 3⁄4 Cup (60 tbs)
 Melted butter1⁄2 Cup (8 tbs)
 Cinnamon1 Teaspoon
 Finely chopped nuts1⁄2 Cup (8 tbs)
 Seedless raisins1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4516 Calories from Fat 1670

% Daily Value*

Total Fat 187 g288.5%

Saturated Fat 77.1 g385.3%

Trans Fat 6.7 g

Cholesterol 443.7 mg

Sodium 2310.7 mg96.3%

Total Carbohydrates 649 g216.3%

Dietary Fiber 25.2 g100.9%

Sugars 257.5 g

Protein 77 g153.3%

Vitamin A 59.1% Vitamin C 3.8%

Calcium 33.5% Iron 144.7%

*Based on a 2000 Calorie diet


Dissolve the yeast in water in a mixing bowl and stir in the milk, 1/4 cup sugar and salt.
Add egg, shortening and half the flour and mix well.
Add enough remaining flour to make a stiff dough and mix well.
Turn onto a lightly floured board and knead for about 5 minutes or until smooth.
Place in a greased bowl and turn to grease surface.
Cover with a damp cloth and let rise in a warm place for 1 hour and 30 minutes to 2 hours or until doubled in bulk.
Punch down, then let rise for 30 to 40 minutes or until almost doubled in bulk.
Shape into balls, using 2 tablespoons dough for each.
Roll each ball in melted butter, then in a mixture of remaining sugar, cinnamon and nuts.
Place half the balls in a well-greased tube pan and sprinkle with half the raisins.
Repeat layers, pressing raisins in lightly.
Let rise for 45 minutes.
Bake at 375 degrees for 35 to 40 minutes.