Rummed Raisin Coffe Cake

1. 1

   dissolve yeas in hot water per yeast temperature with 1/1/2 tablespoons sugar in 2 cup measuring cup - let sit till foamy.

2. 2

   Wisk together sour cream, milk, egg, and vanilla - add to yeast when ready.

3. 3

   Using dough blade in processor blend flour, butter, salt, and 1 1/2 tablespoon sugar to 15 seconds. run machine and add yeast/milk mixture as it is absorbed.

4. 4

   knead in machine for another 40 seconds after it forms a ball and cleans bowl.

5. 5

   Put dough in floured zip-lock bag in warm area for an hour.

6. 6

   Divide in half. Roll half to a 15x12 inch rectangle. Smear with butter. Metal blade blend frown sugar, cinnamon, butter, and nutmeg for 20 sec. Smear 1/2 of mixture over dough. Distribute 1/2 of raisins on filling and roll from long side.

7. 7

   Cut into 1 inch section and put in greased pan - repeat with other half, filling and pan.

8. 8

   Let rise again in warm place for 1 hour.

9. 9

   Bake at 375 for 20 to 25 min.

10. 10

    Hand blend icing to desired consistency and spread on cake after out of oven for 5 min.

No additional tips available.