Recipe by Chef Jean
This is a sightly less complicated take on the traditional Russian Coffee cake. It does still require mulitple risings. It's baked in a coffee can to make a great presentation. There is also a lemon icing that goes on top.This recipe requires 2, 1lb coffee cans.
- 2 (1/4 ounce) packages active dry yeast
- 1⁄2 cup warm water
- 1⁄2 cup warm milk, scalded then cooled
- 1⁄2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1⁄2 cup shortening
- 4 1⁄2-5 cups all-purpose flour
- 1⁄2 cup raisins
- 1⁄4 cup blanched almond, chopped
- 1⁄2 teaspoon vanilla
- 1⁄2 cup confectioners' sugar
- 1 1⁄2 teaspoons warm water
- 1⁄2 teaspoon lemon zest
- 1⁄2 teaspoon lemon juice
Directions See How It's Made
- Dissolve the yeast in the water.
- Stir in the next four ingredients, 2 1/2 cups of the flour, the almonds, raisins and vanilla.
- Beat until smooth then add in enough of the remaining flour to make dough easy to handle.
- Turn dough onto a floured board or counter and knead for about 5 minutes until smooth and elastic.
- Place the dough into a greased bowl, turn to coat.
- Cover with a clean towel and let rise in a warm place until doubled in size, about 2 hours.
- Punch down dough and let rse again until almost doubled, about 40 minutes.
- Divide dough in half and roll each half into a well rounded bun shape.
- Place each bun in a well greased 1 lb coffee can.
- Cover and let rise until the dough starts to puff up over the top of the cans, about 45 minutes.
- Bake at 375 degrees on a low rack in the center of the oven for 45 minutes or until brown.
- Let cool slightly then remove from cans.
- Mix together all of the icing ingredients and pour over the cakes letting some run down the sides.