Dissolve yeast in lukewarm water. Pour boiling water over sugar, salt, butter and raisins. Cool to lukewarm. Sift together 1 c flour and cinnamon; stir into raisin mix. Add softened yeast and egg; stir in oats. Add enough additional flour to make a soft dough. Turn out on lightly floured board. Knead until smooth, 8-10 minutes. Roll dough into a ball; place in greased large bowl and brush lightly with melted or liquid shortening. Cover and let rise in warm place until double in size, about 1 hour.
Punch dough down; cover and let rest 10 minutes; divide dough in half. Shape each half to form a 20-inch rope. Place 1 rope of dough around the inside edge of a greased 9 inch round cake pan. Coil the second rope of dough in the center of the pan. Pinch ends together. Brush lightly with melted shortening. Cover and let rise in a warm place until nearly double in size. Bake at 350 for 20 minutes. Remove from pan and place on wire rack. Drizzle with confectioners sugar frosting. Serve warm.
Ingredients
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1 package dry yeast
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1/4 cup lukewarm water
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3/4 cup boiling water
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1/4 cup sugar
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1 teaspoon salt
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1/4 cup butter or margarine
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1/2 cup raisins
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3 1/4 cups sifted flour
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1 tablespoon cinnamon
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1 egg, beaten
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1 cup quick or old-fashioned oats, uncooked
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