Filled Coffee Ring Recipe

Dissolve yeast in warm water in a large bowl.

Add sugar, shortening, egg, salt, and half the flour;

beat at low speed of electric mixer until smooth.

Stir in enough of remaining flour to make soft dough.

Place dough in a greased bowl, turning to grease top.

Cover and let rise in a warm place, free of drafts, 1 hour or until double in bulk, or cover and refrigerate up to 5 days.

Punch dough down; turn out onto lightly floured surface, and knead 4 or 5 times. Shape and bake as directed Filled Coffee Ring 1 recipe Basic Roll Dough 2 tablespoons butter or margarine, melted 1/2 cup raisins 1/2 cup chopped pecans 1/3 cup sugar 1 teaspoon ground cinnamon 1 cup sifted powdered sugar 1 1/2 tablespoons milk Roll dough into a 21 x 7-inch rectangle on a lightly floured surface.

Brush with butter evenly over dough, leaving a 1-inch margin.

Roll up dough, jellyroll fashion, beginning at long side; pinch edges to seal. Place roll on a large, greased baking sheet, seam side down; shape into a ring, and pinch ends together to seal.

Using kitchen shears, make cuts in dough every inch around ring, cutting two-thirds of the way through roll at each cut. Gently turn each piece of dough on its side, slightly overlapping slices. Cover, let rise in warm place, free from drafts for 45 minutes or doubled.

Bake at 375 for 20 to 25 minutes or until golden brown. Transfer to a wire rack. Combine powdered sugar and milk; drizzle over bread while warm.

Yield: 1 Coffee Cake