Cheese-Filled Coffee Ring

Ingredients

1 package plus 1 teaspoon active dry yeast
1/3 cup sugar
1 teaspoon salt
4-4 1/2 cups flour, sifted
1 cup Roberts Milk
1/4 cup Roberts Butter
2 Roberts Eggs
2 Roberts Egg Yolks
1 1/2 cups raisins
1 teaspoon water

Preparation

Prepare Cream Cheese Filling and set aside. Combine yeast, sugar and salt; add 1 1/4 cups flour. Scald milk; add butter and cool to lukewarm. Gradually add milk mixture, eggs and 1 egg yolk to yeast mixture and beat at medium speed of mixer for 2 minutes, scraping side of bowl occasionally. Stir in flour to make a soft dough. Divide dough in half and roll each half on lightly floured board to a 10 x 16 inch rectangle. Spread each rectangle with half of the Cheese Filling and sprinkle each with half of the raisins. Roll each rectangle from the long side as for jelly roll; seal edges. Shape each roll, sealed edge down, into a circle on a buttered baking sheet; seal ends firmly. Cut two-thirds of the way into ring with scissors at 1 1/2 inch intervals and separate each section with a twist. Beat together remaining egg yolk and water and brush rings with the mixture. Allow to rise, uncovered, in a warm place for 1 hour, or until light. Bake at 375° for 20 to 25 minutes. While still warm, frost with Confectioner's Frosting and sprinkle with toasted flaked coconut, if desired. Cool before cutting. Wrap and refrigerate any leftover cake.

Recipe Contributed By: Mrs. Larry Williams Omaha, Nebraska

Yield: 2 rings

Notes:

Cream Cheese Filling
Beat together 16 ounces softened cream cheese, 1 cup Roberts Cottage Cheese, 1 teaspoon vanilla extract, 1/2 cup sugar, 2 Roberts Egg Yolks, 1 teaspoon cinnamon and 1 teaspoon freshly grated lemon rind.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.