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Print this Recipe    Coffee 14

Pull Apart Coffeecake
Yield: 10 Servings

1 pk active dry yeast
1/4 c warm water
1/2 t salt
1/4 c sugar
1/4 c oil
3/4 c warm milk
1 lg egg
3 1/2 c flour
1 c raisins
1 c sugar
2 ts cinnamon
1/2 c melted butter
Icing glaze (optional)
Chopped nuts (optional)

Dissolve yeast in water until foamy.Stir in salt sugar, oil, milk
and egg to blend. Stir in 3 1/4 cups flour until smooth. Knead
smooth and elastic on floured surface adding more flour as necessary.
Knead in raisins by hand. Divide dough into 3 portions then each
portion into 16 pieces. Roll pieces into small balls and dip each
ball into melted butter and then into sugar mixed with the cinnamon.
Stagger balls barely touching in a 9 or 10 inch round deep cake
such as a springform pan or a tube pan.

Sprinkle on remaining sugar and drizzle with remaining butter.
cover lightly with plastic and let rise in a warm place until puffy,
about 45 to 1 hour or refrigerate dough in pan for 16 to 18 hours
until puffy. Bake 350 for 30 minutes or until golden. cool in pan
30 minutes before removing.

Run knife around pan before removing. If desired glaze with a
powdered sugar icing and a sprinkling of nuts.

Note: this make one average size coffeecake but double recipe for
a large pull apart cake to fit a large tube pan and adjust baking


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