1860 Raisin Coffee Cake

• 2 3/4 to 3 cups all-purpose flour, divided
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 1 package dry yeast
• 1 cup water
• 2 tablespoons vegetable oil
• 1/4 cup butter or margarine, melted
• 1 egg, beaten
• 1/4 cup plus 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/2 cup raisins
• 1 1/2 tablespoons candied orange peel, finely chopped

1. Combine 1 cup flour, 1 1/2 tablespoons sugar, salt, and yeast in large mixing bowl. Heat water and oil to very warm (120u0b0 to 130u0b0); add to flour mixture. Blend mixture at low speed of electric mixer until moistened. Beat 3 minutes at medium speed. Stir in enough remaining flour to make a stiff dough.
2. Turn dough out onto a lightly floured surface, and knead 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
3. Punch dough down; stir in butter, egg, 1/4 cup plus 2 tablespoons sugar, cinnamon, raisins, and orange peel. Mix well. Spoon into a well-greased 6 1/2- cup ring mold. Cover and repeat rising procedure 45 minutes. Bake at 350u0b0 for 25 to 30 minutes. Remove from mold; drizzle glaze over warm cake.

flour, sugar, salt, yeast, water, vegetable oil, butter, egg, sugar, ground cinnamon, raisins, candied orange peel

Taken from www.myrecipes.com/recipe/1860-raisin-coffee-cake (may not work)