Apple Sauce Coffee Cake

For the Bread:

Place the warm water in a small bowl and stir in the yeast and 1 tsp. sugar. Let stand 5 minutes until foamy. Transfer the yeast mixture to a large bowl and stir in 1/2 cup milk, apple sauce, remaining 1/3 cup sugar, egg, butter, salt and lemon peel. Stir in the flour 1 cup at a time until a soft dough forms. Transfer the dough to a floured surface and knead about 5 minutes until smooth and elastic, adding additional flour if dough is too sticky. Coat the inside of a large bowl with cooking spray. Gather the dough up into a ball and transfer to the prepared bowl, turning to coat. Cover the bowl with a damp towel and let the dough rise in a warm place about 1 hour until doubled. Punch down the dough then transfer to a floured surface. Roll the dough out to a 15 inch square.

For the Filling:

Coat a sheet pan with cooking spray.

Stir together the apple sauce, raisins, brown sugar and cinnamon in a medium bowl. Spread the filling over the dough, leaving a 1/2 inch margin on the edges all around. Roll up the dough jelly roll style. Moisten 1 edge with water and pinch seam to seal. Form the dough into a ring. Moisten the dough ends with water and pinch together to seal the seams. Place the dough ring on the prepared pan. Cut 1/8 inch deep slits on the top of the dough ring, spacing slits 2 inches apart. Let the dough rise 30 minutes in a warm place.

Preheat the oven to 350 degrees. Brush the top of the coffee cake with 1 tsp. milk. Bake the coffee cake about 45 to 50 minutes until lightly browned and hollow sounding when tapped. Transfer the coffee cake to a rack and cool completely.

For the Glaze:

Stir together the powdered sugar, milk and vanilla in a small bowl until smooth. Drizzle the glaze over the top of the coffee cake and let stand a few minutes before slicing and serving.