Danish Raisin Ring
This is an old-fashioned recipe updated for the bread machine. Loaded with raisins and pecans, the nicely spiced coffee cake is scrumptious.
Total TimePrep: 1-3/4 hours + rising Bake: 30 min. + cooling
Makes1 coffee cake
- 1 cup water (70° to 80°)
- 6 tablespoons butter, softened
- 1 large 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
- 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
- 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).
- When cycle is completed, turn dough onto a lightly floured surface. Knead in pecans and raisins. Roll into a 14x9-in. rectangle. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
- 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.
- 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.
Editor's NoteWe recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Beste's Danish Coffeebread in Country Woman Christmas 2007
Follow along as we show you how to make these fantastic recipes from our archive.