Overnight Kaffee Kuchen

Oxmoor House
two 13- x 9-inch coffee cakes

Ingredients

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1 package dry yeast
2 tablespoons sugar
1 1/2 cups warm water (105° to 115°)
8 to 9 cups all-purpose flour, divided
1/2 cup sugar
1/2 cup milk
2 eggs, beaten
1 tablespoon butter or margarine, melted
1 teaspoon salt
1 cup raisins

Preparation

Dissolve yeast and 2 tablespoons sugar in warm water, stirring well. Let stand 5 minutes or until bubbly. Add 3 cups flour; beat well. Cover and let rise in a warm place (85°), free from drafts, overnight.

Add 1/2 cup sugar, milk, eggs, butter, salt, raisins, and enough remaining flour to make a stiff dough.

Shape dough into a ball; place in a greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour or until doubled in bulk. Punch dough down and turn out onto a lightly floured surface. Knead 5 minutes or until smooth and elastic. Cover and let dough rest 10 minutes.

Divide dough in half. Roll each half into a 13- x 9-inch rectangle. Place in 2 greased 13- x 9- x 2-inch baking pans. Sprinkle topping evenly over the 2 coffee cakes. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 350° for 30 to 35 minutes.

Note: Coffee cake freezes well.

Created date

February 2010