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.