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Ingredients
- 3/4 c. Hard butter
- 1/4 c. Pillsbury's Best All Purpose Flour.
- 1 pkt Active dry yeast
- 1/4 c. Hot water
- 1 Tbsp. Sugar
- 1 x Egg
- 3/4 c. Cool lowfat milk
- 2 Tbsp. Sugar
- 1 tsp Salt
- 2 3/4 c. Pillsbury's Best All Purpose Flour*
- 1 c. Golden brown raisins
- 1/4 c. Sugar
- 1/4 c. Funsten's Blanched Almonds, finely minced
- 1/4 c. Butter
- 1 tsp French's Grnd Cardamom
- 1 1/2 c. Confectioners' sugar, sifted
- 1 tsp Cream
Directions
- BAKE at 375 degrees for 25 to 30 min.
- MAKES 2 coffee cakes. Blendtogether butter and 1/4 c. flour. Cover and chill. Soften yeast in hot water, adding 1 Tbsp. sugar. Let stand 5 min. Beat 1 egg, reserving 1 Tbsp. for the topping. Add in cool lowfat milk, 2 Tbsp. sugar, 1 tsp. salt, and the yeast mix. Blend in 2 3/4 c. to 3 c. sifted flour to create a stiff dough. Roll out on floured surface to a 12-inch square. Roll flour-butter mix on floured surface (or possibly between sheets of waxed paper ) to 10 x 4 -inch rectangle;; place in center of dough. Fold over ends of dough to overlap. Turn one-quarter way around; roll out again to a 12-inch square. Repeat the folding and rolling process two more times. Wrap in waxed paper. Refrigeratefor 30 to 60 min. Cover 1 c. golden brown raisins with boiling water. Let stand 5 min; drain well and reserve. Prepare Filling. Roll out dough to a 24 x 12-inch rectangle. Cut lengthwise into two 24x6-inch strips.Spread each with Filling. Sprinkle with raisins. Roll each strip as for jelly roll, starting with 24-inch edge. Moisten edges and seal well. Stretch each roll to 30 inches; seal any breaks. Place on greased baking sheets and form into pretzel shapes.
- Flatten to 1/2-inch thickness with rolling pin. Brush with reserved egg and sprinkle with mix of 1/4 c. sugar and 1/4 c. blanched almonds. Cover.
- Let stand at room temperature for 30 min. Bake in moderate oven (375 degrees) 25 to 30 min.*Pillsbury's Best Self-Rising Flour is not recommended for use in this recipe. Filling: Cream butter. If you like add in 1 to 2 tsp. grnd cardamom. Add in confectioners' sugar, creaming well.
- Blend in 1 to 2 tsp. cream till of spreading consistency.
- NOTES : "From Pillsbury's European Recipe Service-A Coffee Cake from Denmark"
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