STRIEZEL
(Coffee Braid)
1 cup dark raisins
1 1/2 cups water
1 cup milk
1/2 cup margarine
1 teaspoon lemon peel
2/3 cup sugar
1 teaspoon salt
1 package yeast dissolved in 1/2 cup warm water
3 1/2 to 4 1/2 cups flour
sugar and cinnamon mix
Boil raisins in water then drain. Scald milk and add margarine, lemon peel, sugar
and salt. Cool. Add cooled milk mixture and yeast to flour. Beat and
make soft dough, kneading 5 minutes. Place into a greased deep bowl. Cover with
waxed paper and let stand in warm place until dough doubles. Punch down. Divide
dough in thirds. Roll out evenly and place equal parts of raisins on each roll.
Sprinkle with sugar and cinnamon mix to taste. Roll into thin strips and
braid. Cover and let stand about 45 minutes. Bake 50 minutes at 350 degrees F.
Frost with icing sugar and milk.