by kirra » Thu Jun 04, 2009 6:15 pm
Cinnamon Raisin Twist Coffee Cake
Ingredients:
2 pkgs. dry yeast
1 2/3 cups warm water
4 to 5 cups white flour
1/2 cup granulated sugar
1 1/2 teaspoons salt
1/2 cup instant nonfat dry milk
1/4 cup oil
2 eggs
1 cup whole wheat flour
3/4 cup raisins
Small amount of melted butter, for brushing
1/2 cup brown sugar
1 Tbsp. cinnamon
Preparation:
Dissolve yeast in warm water. Let stand for 5 minutes.
Add 2 cups white flour, granulated sugar, salt, dry milk and oil. Beat for about 2 minutes. Add eggs and whole wheat flour. Beat vigorously for 2 minutes. Stir in raisins and enough additional flour to make a stiff dough.
Turn dough out onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Cover with plastic wrap and a towel. Let rest for 20 minutes.
Divide dough in half. Roll each half into a 12" square. Brush with melted butter. Combine brown sugar and cinnamon.
Sprinkle the center third of each square with the brown sugar mixture. Fold one-third of the dough over the center third. Sprinkle this third with more of the brown sugar mixture and then fold the remaining third of the dough over the other third's layer. Cut into strips about 1" wide. Hold each end of the dough strip and twist in opposite directions. Seal ends firmly.
Arrange twists in 2 greased 9" square pans, making 2 rows of 6 twists side by side in each pan. Brush lightly with melted butter and cover loosely with plastic wrap. Refrigerate for 2 to 24 hours.
When ready to bake, remove from refrigerator, uncover dough and let stand at room temperature for 10 minutes.
Bake at 375F for 30 minutes or until done. Remove twists from pan and let cool on wire racks. Makes 24 twists
[b][size=150]Cinnamon Raisin Twist Coffee Cake[/size]
Ingredients:[/b]
2 pkgs. dry yeast
1 2/3 cups warm water
4 to 5 cups white flour
1/2 cup granulated sugar
1 1/2 teaspoons salt
1/2 cup instant nonfat dry milk
1/4 cup oil
2 eggs
1 cup whole wheat flour
3/4 cup raisins
Small amount of melted butter, for brushing
1/2 cup brown sugar
1 Tbsp. cinnamon
[b]Preparation:[/b]
Dissolve yeast in warm water. Let stand for 5 minutes.
Add 2 cups white flour, granulated sugar, salt, dry milk and oil. Beat for about 2 minutes. Add eggs and whole wheat flour. Beat vigorously for 2 minutes. Stir in raisins and enough additional flour to make a stiff dough.
Turn dough out onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Cover with plastic wrap and a towel. Let rest for 20 minutes.
Divide dough in half. Roll each half into a 12" square. Brush with melted butter. Combine brown sugar and cinnamon.
Sprinkle the center third of each square with the brown sugar mixture. Fold one-third of the dough over the center third. Sprinkle this third with more of the brown sugar mixture and then fold the remaining third of the dough over the other third's layer. Cut into strips about 1" wide. Hold each end of the dough strip and twist in opposite directions. Seal ends firmly.
Arrange twists in 2 greased 9" square pans, making 2 rows of 6 twists side by side in each pan. Brush lightly with melted butter and cover loosely with plastic wrap. Refrigerate for 2 to 24 hours.
When ready to bake, remove from refrigerator, uncover dough and let stand at room temperature for 10 minutes.
Bake at 375F for 30 minutes or until done. Remove twists from pan and let cool on wire racks. Makes 24 twists