Recipe for cooking italian coffee cake

Recipes from Italy :: Italian Soups and Stews

This is a festive sweet bread which was originally from Milan.

2 pkg. active dry yeast
1 c. warm water (105 to 115 degrees fahrenheit)
1/2 c. sugar
1/2 c. butter or butter-replacement, softened
3 eggs
1 tsp. salt
1 tsp. grated lemon peel
1 tsp. vanilla extract
5 to 5 1/2 (five and a half) c. flour
1/2 c. golden raisins
1/2 c. chopped citron
2 Tbsp. pine nuts or walnuts (optional)
Butter or butter-replacement, softened

Dissolve yeast in warm water in large bowl. Stir in sugar, 1/2 c. butter, the eggs, salt, lemon peel, vanilla extract and 2 1/2 (two and a half) c. of the flour. Beat until smooth. Stir in raisins, citron, pine nuts and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 mins. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.

Punch dough down; divide into halves. Shape each half into 7-in. diameter round loaf. Place loaves in 2 ungreased 8-in. round layer pans. Cut a cross 1/2 in. deep on top of each loaf. Generously grease one side of a strip of heavy brown paper, about 25 x 4 in.. Fit around inside of pan, forming a collar; fasten with paper clip. Repeat with second loaf. Cover; let rise until double, about 1 hour.

Preheat oven to 350 degrees fahrenheit. Bake loaves until golden brown, 35 to 45 mins. Remove paper. Brush tops with butter. Cool on rack.

Makes 2 loaves.