Pinwheel Coffee Cake

• 3 c. flour
• 1/2 c. milk
• 1/4 c. sugar
• 3/4 tsp. salt
• 3 Tbsp. shortening
• 1/4 c. warm water
• 1 active yeast cake or pack
• 2 beaten eggs
• 1 tsp. grated lemon rind
• 1 c. raisins, candied fruits and nuts

1. Sift flour and measure out 3 cups.
2. Scald milk in small saucepan.
3. Remove from heat.
4. Stir in sugar, salt and shortening. Cool until lukewarm.
5. Pour water into bowl; sprinkle yeast in and stir until dissolved.
6. Add lukewarm mixture and eggs; mix well. Add flour 1/2 cup at a time, until mixture is a soft pliable ball. Sprinkle remaining flour on board and knead mixture until firm. Place in greased bowl and cover with dish towel.
7. Keep in a warm place and let rise until double in bulk.
8. Put back on floured board and knead.
9. Make 3 balls of dough the same size.
10. Add fruits and nuts at this point.
11. Make balls into long cones.
12. Place side by side and braid as hair.
13. Place in a greased bread pan.
14. Let rise again for approximately 1 hour.
15. Bake at 375u0b0 for 25 to 30 minutes. Make a glaze of milk and powdered sugar; drizzle over coffee cake while still warm.

flour, milk, sugar, salt, shortening, warm water, active yeast, eggs, lemon rind, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189445 (may not work)