Rum Raisin Coffee Cake Braid Recipe

How to make it

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• Soak the raisins in 1/2 cup of warm water with the rum for 30 minutes before starting the recipe
• Drain
• In a saucepan, bring milk nearly to a boil until tiny bubbles appear around edges of pan
• Do not boil
• Remove pan from heat and allow the milk to cool until lukewarm
• Pour 1/2 cup of the warm milk into a measuring cup
• Add yeast and stir to dissolve
• Set aside for 5 minutes to allow yeast to foam
• Stir the butter into the remaining milk to melt
• In a mixing bowl, add milk/butter/yeast, salt, sugar, beaten eggs, lemon rind and vanilla
• Blend 3 cups of the flour into the liquid, then add the raisins and enough additional flour to make a soft dough (try to add as little as needed-dough may be slightly sticky
• Knead dough on a lightly floured work surface until smooth and elastic (5-8 minutes)
• Form a smooth ball with the dough and turn it in a buttered bowl until greased on all sides
• Allow to rise in a warm, draft-free place until doubled in size
• This can take one to several hours, but if you want a nice light coffee cake, allow enough time for the yeast to work
• Punch down and divide into 3 parts
• Roll each part into a log shaped strip, about 18 inches long,laying the three strips on a greased baking sheet and making a braid, tucking the ends under
• Let rise again, covered, until double in size
• Bake in a preheated 375 degree oven for about 40-45 minutes
• While the bread bakes, make an icing
• 1 cup confectioners' sugar, sifted
• 2 T milk
• 1 drop vanilla
• Mix sugar with milk and vanilla to make an icing of pouting consistency
• Add more milk if needed
• While braid is still warm, drizzle frosting over the top and sprinkle with chopped walnuts