This dish is a terrific way to use up any leftover roast meat that our family usually has!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 2 hrs 50 mins |
| Total Time: | 4 hrs |
| Servings: | 16 |
| Yield: | 2 loaves |
Ingredients
- 1 cup raisins (Optional)
- water to cover
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 1 cup milk
- ½ cup butter
- 1 cup white sugar
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon ground nutmeg (Optional)
- 1 teaspoon vanilla extract
- 6 cups all-purpose flour
- 1 cup white sugar
- 1 cup all-purpose flour
- 1 tablespoon butter
Instructions
- Put raisins in a bowl and pour in enough water to cover; set aside until raisins begin to plump, at least 15 minutes.
- Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Heat milk and 1/2 cup butter together in a saucepan over medium-high heat until milk is heated just below boiling, about 5 minutes. Remove saucepan from heat and cool scalded milk to lukewarm temperature.
- Beat 1 cup sugar, eggs, salt, nutmeg, and vanilla extract together in a bowl; add milk mixture and yeast mixture and stir until just combined. Drain raisins and stir into sugar mixture. Beat flour, 2 cups at a time, into sugar mixture, beating well after each addition until dough is well mixed. Set bowl in a warm area of the kitchen, cover with a clean towel, and allow dough to double in size, about 2 hours.
- Grease two 9×5-inch loaf pans.
- Beat dough down to release air and pour into the prepared loaf pans.
- Mix 1 cup sugar, 1 cup flour, and 1 tablespoon butter together in a bowl using 2 knives in a scissor-like fashion until crumbly; sprinkle over dough. Allow dough to double in size, 30 to 45 minutes.
- Preheat oven to 310 degrees F (154 degrees C).
- Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes. Remove loaves from pans and cool on a wire rack.
- Keep a close watch on the coffee cake when it is cooking. It may take longer or shorter than the allotted time, depending on your oven. The reason the temperature is so low is because it tends to brown quickly if set higher.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 214 mg |
| Sugars | 31 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Everything perfect except need to modify topping as it has too many dry ingredients and not enough butter. I like large formed crumbs but these were too powdery.
I made the dough in my bread machine on the dough cycle. I halved the recipe because I find 3 cups of flour is perfect in my machine and I only needed 1 bread. I used all milk, increased the yeast to 1 tbsp and added 1 tbsp vital gluten flour, for the eggs I used 1 whole egg and 2 yolks. Do not omit the nutmeg, it is really understated, I would double next time as the bread has a very delicate flavour. For the topping I used 1/8 cup each flour and sugar, 1 tbsp butter and 1 tsp vanilla powder. Mine baked in 45 minutes exactly, I used 300 degrees as my oven is a convestion oven, I covered with foil halfway through to prevent overbrowning, I baked mine in a bundt pan as well. Nice Easter bread when you don’t want something too sweet with your coffee. I made this for Allrecipes Allstars Canada April Challenge #ARFaceless