Ingredients
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2 pkg. (8 t.) Active Dry Yeast
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1/2 c. WaterWarm
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1-1/2 c. MilkHot scalded
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6 T. Shortening
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4 T. Sugar
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2 t. Salt
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2 EggsBeaten
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5-6 c. Flour
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1/2 c. ButterMelted
Directions
Soften yeast in warm water. Combine not scalded milk, shortening, sugar, salt and cool to lukewarm Stir in eggs, softened yeast. Add flour until smooth, about 7-10 minutes. Place in greased bowl and cover with damp cloth. Let raise in warm place until light and double in size, about 1 hour. Knead down. Place foil on a baking sheet, turning up edges of foil to make a 12″ round pan or use a pizza pan. Grease foil. Cut dough in half to make two rolls. Pinch off small pieces of dough, enough to roll into a 6″ strip ½ inch thick. Dip in melted butter, then in Cinnamon Sugar Topping. Wind in a flat coil in center of pan. Weave other strips around it, tucking in the edges to make a flat coffee cake. Cover and let rise until double in size, about 1 hour. Bake at 350 for 25-30 minutes or until golden brown.
Cool slightly and drizzle on either Cinnamon Sugar Topping or Glaze.
