Mrs. O'Brien's Coffeecake
A delicous, yeast pastry coffeecake filled with a buttery streusel made with brown sugar, raisins, nuts and graham cracker crumbs.
4 cups all-purpose flour
1 cup vegetable shortening
1 (0.25-ounce) packet active dry yeast, or 2 1/4 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 in the flour mixture. Place mixture in a bowl and let rise for 4 hours.
- 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. Dot with 1/2 cup butter. Roll and seal seams.
- Place rolls in two greased 9-inch round baking pans. Brush with 1/4 cup melted butter. Cover and let rise for about 2 hours.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes.
- Frost, if desired, while warm.
Makes 24 servings.