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Hungarian Coffeecake
Hungarian Coffeecake

Hungarian Coffeecake

4 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
SWEET ROLL DOUGH
2 pkg dry yeast
1/2 cup warm water
1/2 cup lukewarm milk, scalded then cooled
1/2 cup sugar
1 tsp salt
2 eggs
1/2 cup oleo, softened
4 1/2 - 5 cups flour, divided
COFFEECAKE
1/2 cup oleo, melted
1 tsp cinnamon
3/4 cup sugar
1/2 cup finely chopped nuts
Raisins
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Let's Make It
1
Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, oleo and 2 1/2 cups of the flour. Beat until smooth, add enough remaining flour to make dough easy to handle. Knead 5 minutes on lightly floured board. Place in greased bowl, turn greased side up, cover, let rise in warm place until double, about 1 1/2 hrs. Punch dough down.
2
Shape into 1 1/2" balls. Dip into butter, then mixture of cinnamon, sugar, and nuts. Place single layer in well-greased 10" tube pan so they just touch. Sprinkle raisins all over and add another layer of balls.
3
Bake 35-40 minutes at 375°F. If top browns too quickly, cover with foil. Loosen from pan and invert onto serving plate so juices drizzle down.
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