Recipes for a Crowd

1 Sprinkle yeast over water. DO NOT USE IN TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. Set aside
for use in Step 3.
2 Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3 Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
4 Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic.
Dough temperature should be between 78 F. to 82 F.
5 FERMENT: Cover. Set in a warm place (80 F.) about 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into 6-2 lb 2 oz pieces; (if using D 036 01, Sweet Dough Mix, divide into 2 lb 1 oz pieces). Shape into a
rectangular piece. Let rest 10 to 20 minutes.
7 Roll each piece of dough into a rectangular sheet about 9 inches wide, 36 inches long, and 1/4 inch thick.
8 Melt butter or margarine; brush 1/4 cup on each sheet of dough. Prepare Cinnamon Sugar Filling, Recipe No. D 042 02; use 2
pounds or 6-1/4 cups of raisins; sprinkle 3/4 cup filling and 1 cup raisins over each sheet of dough.
9 Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 36 inches by rolling back and
forth on work table.
10 Cut rolls into 12-inch pieces weighting about 10 ounces each.
11 Place 4 coffee cakes on each lightly greased sheet pan.
12 Make a deep 9-inch slit down the center of each piece, about 1/2 through folds of dough. Do not cut completely through all layers.
13 Prepare 1/4 recipe Egg Wash, Recipe No. D 017 00 per 100 portions. Brush about 2 teaspoons on each cake.
14 Proof at 90 F. to 100 F. until double in bulk.
15 Bake at 375 F. for 25 to 30 minutes or until golden brown or in 325 F. convection oven for 15 minutes on high fan, open vent.
16 Glaze, if desired, with 1 recipe Vanilla Glaze, Recipe No. D 046 00. Drizzle about 2 tablespoons on cakes in each pan.
17 Cut each cake into 6, 2-inch pieces.