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Danish Raisin Ring Recipe

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This is an old-fashioned recipe updated for the bread machine. Loaded with raisins and pecans, the nicely spiced coffee cake is scrumptious.
TOTAL TIME: Prep: 1-3/4 hours + rising Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 1-3/4 hours + rising Bake: 30 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 cup water (70° to 80°)
  • 6 tablespoons butter, softened
  • 1 egg
  • 1 teaspoon salt
  • 1/3 cup nonfat dry milk powder
  • 6 tablespoons sugar
  • 1-1/4 teaspoons ground cardamom
  • 3-1/4 cups bread flour
  • 1 package (1/4 ounce) active dry yeast
  • FILLING:
  • 3/4 cup chopped pecans
  • 3/4 cup golden raisins
  • 1/2 cup raisins
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • GLAZE (optional):
  • 1-1/2 cups confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk

Directions

  1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Knead in pecans and raisins. Roll into a 14-in. x 9-in. rectangle. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
  3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down in a greased 10-in. fluted tube pan. Pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 40 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. If desired, combine the confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over top. Yield: 1 coffee cake.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Danish Raisin Ring in Country Woman Christmas Annual 2007, p34

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