Press enter to see results or esc to cancel.

Mrs. O’Brien’s Coffeecake recipe

Mrs. O’Brien’s coffeecake, baked yeast-raisedpastry rolls, filled with a brown sugar-sweetened raisin, nutand graham cracker streusel-like filling, is sure to become afamily favorite.

Recipe: Mrs. O’Brien’s Coffeecake

4 cups all-purpose flour
1 cup vegetable shortening
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
3 large eggs
1 1/2 cups milk
1/2 teaspoon salt
3 tablespoons granulated sugar
1 1/2 cups graham cracker crumbs
1 cup chopped nuts
1 cup raisins
2 cups firmly packed brown sugar
3/4 cup butter

  • In a bowl combine flour and shortening;mix in yeast, set aside.
  • In a medium bowl beat eggs, warm milk,salt and sugar with an electric mixer for 30 seconds. Stir inthe flour mixture. Place mixture in a bowl and let rise for 4hours.
  • While dough is rising, prepare filling.Mix graham cracker crumbs, chopped nuts, raisins and brown sugar.Stir till thoroughly combined.
  • Divide dough in half; roll into a rectangle.Place on a lightly floured surface. Spread with filling. Dotwith 1/2 cup butter. Roll and seal seams. Brush with 1/4 cupmelted butter. Cover and let rise for about 2 hours.
  • Place rolls in two greased 9-inch roundbaking pans.
  • Bake at 350°F (175°C) for 30 minutes.Frost, if desired, while warm.

    Makes 24 servings.

    Rob James-Collier and Siobhan Finneran.

    If the Mrs. O’Brien’s Coffeecake recipe was useful and interesting, you can share it with your friends or leave a comment.

    Facebooktwittergoogle_plusredditpinterestlinkedinmail
  • Comments

    Leave a Comment