Ingredients
1/2 recipe basic sweet dough
1 1/2 tbsp lightly salted butter or margarine,, melted
1/4 cup granulated sugar
1 tsp ground cinnamon
1/3 cup dark seedless raisins
1/4 cup chopped walnuts
1/2 cup confectioner's sugar
1 tbsp warm milk
1/4 tsp vanilla extract
Directions
Prepare the Basic Sweet Dough. Lightly grease a baking sheet.
On a lightly floured surface, roll out the Basic Sweet Dough to a
rectangle 14 x 10-inches. Brush with the melted butter.
Mix the sugar and cinnamon; sprinkle over the dough. Sprinkle with the
raisins and walnuts. Roll up the dough, jelly-roll style, starting
from one long side. Pinch the ends and seam to seal and place the
roll, seam down, on the center of the baking sheet.
With scissors, cut the roll at 1-inch intervals almost through to the
bottom of the roll. Pull the first slice to the right side and the
next slice to the left side. Continue, alternating to the right and
left. Tuck in any raisins that fall out. Cover and let rise in a
warm place until doubled in volume, about 1 hour.
Heat the oven to 350F. Bake the coffeecake for 25 to 30 minutes, or
until lightly browned. Remove from the baking sheet and cool on a
wire rack. While the coffeecake is still warm, mix the confectioners'
sugar with the milk and vanilla; spread over the cake.
Makes one large coffeecake.
NOTE:
For a less sweet coffeecake, omit the confectioners' sugar. Instead,
mix 2 teaspoons of milk with 1 teaspoon of granulated sugar and brush
over the bread as soon as it comes out of the oven.
[ The Redbook Breadbook ]
Posted by Fred Peters.
Servings: 6 servings
Cinnamon Twist (Basic Sweet Dough) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
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The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into The time of the romans around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were divided into starters, main meal and afters, a style of dining still practiced today. This early Roman chef recounts how the cooks of his times made use of a good variety of herbs, including a few you will know such as basil, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including parsley, basil and rosemary. These new foods and tastes was responsible for an explosion in manuscripts on cooking, many of which are now in academic collections. By the advent of the 20th century, cooking publications are highly popular mostly as a result of higher levels of literacy, people having increased free time and a general increase in wealth. The revolution that is television brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Cinnamon Twist (Basic Sweet Dough) recipe.
