Bring to boiling:
1-1/2 cups water
Add, and again bring water to boiling
1 cup dark seedless raisins
Pour off water and drain fruit on absorbent paper. Set aside.
Set out:
1 cup blanched almonds
Coarsely chop 3/4 cup of the almonds. Very finely chop the remaining 1/4
cup of almonds and mix with
2 tablespoons sugar
Set almonds and almond-sugar mixture aside.
Scald:
1 cup milk
Meanwhile, soften
1 pkg. active dry yeast
in
1/4 cup warm water, 110-115 degrees F.
Let stand 5 to 10 minutes.
Put into a large bowl:
2/3 cup sugar
1/2 cup butter, softened
1 teaspoon grated lemon peel
1 teaspoon salt
Immediately pour scalded milk over ingredients in bowl. When lukewarm,
blend in, beating until smooth:
1 cup sifted flour
Stir softened yeast and add, mixing well.
Measure
3-1/2 to 4-1/2 cups sifted flour
Add about one-half the flour to yeast mixture and beat until very smooth.
Beat in
2 eggs, well beaten
Add and mix in the raisins and the coarsely chopped almonds. Beat in enough
of the remaining flour to make a soft dough. Turn dough onto a lightly
floured surface and allow it to rest 5 to 10 minutes. Knead (5 to 8 minutes).
Form dough into a large ball and place in a greased deep bowl. Turn dough to
bring greased surface to top. Cover with waxed paper and towel and let stand
in a warm place until dough is doubled.
Lightly grease a baking sheet.
Punch dough down with fist. Turn out onto lightly floured surface. Break
off one third of dough and divide it into 3 equal parts. Roll each portion
with palms of hands into a strip about 14 in. long. Braid the strips together.
Place on the baking sheet and tuck under open ends. Divide remaining dough
into 2 equal portions. Divide one of the halves into 3 qual portions and
roll each into a strip about 12 in. long. Braid the strips together and place
on top of the first braid, tucking under open ends. Divide remaining dough
into 2 equal parts and roll each into a strip about 10 inches long. Twist
together and place on top of the braids, tucking under open ends. Cover with
waxed paper and towel and let rise 30 to 45 min. or until doubled.
Brush with
egg white, slightly beaten
Sprinkle with almond-sugar mixture. Bake at 350 degrees F. 50 to 60
minutes., or until lightly browned. Remove coffee cake to cooling rack.
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