TRADITIONAL COFFEE CAKE

Steps:

• Scald milk and shortening. To do this, bring milk almost to a boil over low-medium heat and then stir in the shortening to melt it. Set aside to cool until lukewarm.
• Dissolve yeast in lukewarm water and add 1 T sugar.
• When yeast is foamy and the milk is lukewarm add the yeast mixture to the milk.
• Add 4 C flour and salt.
• Beat well, cover and set in warm place until double in size. It should be the texture of thick pancake batter. (This is a step in old recipes known as the sponge, used to cultivate the yeast.).
• Punch Down. Add beaten eggs, 1&1/2 C Sugar, raisins, and orange rind.
• Add just enough flour, approx 4-5 Cups, to make soft dough just stiff enough to knead.(this is a judgement call about how much is enough).
• Knead for at least 5 minutes, using remaining flour to coat surfaces until dough becomes elastic enough to handle (might need a little more).
• Let rise until double again and punch down.
• Make into five round loaves and put into greased pie pans.
• Spread with melted butter on top and sprinkle with cinnamon and sugar mixture.
• Let rise again.
• Bake @375 degrees F for 35 min or until done. If it browns too quickly, turn oven down to 300 F midway through baking.
• When cool, slice 1/2 inch thick to serve. Great toasted!
• Same dough recipe without citrus rind makes good cinnamon rolls.