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Cheese-Filled Coffee Rings


Dough:

• 1/2 cup sugar
• 1 teaspoon salt
• 1 pkg. active dry yeast
• 2 cups flour plus
• 1/4 cup butter (1/2 stick)
• 1 cup milk
• 2 eggs plus 2 egg yolks
• Filling
• 1 1/2 cup golden raisins
• Frosting
• Coconut, optional

Instructions:
Mix sugar, salt and yeast with 1 1/4 c. flour in large mixing bowl. Place butter and milk in saucepan; heat until warm (butter does not need to melt). Gradually add liquids to dry ingredients, beating at medium speed with electric mixer and scraping bowl occasionally. Add whole eggs and 1 egg yolk; mix well. Add 3/4 c. flour. Beat at high speed for 2 minutes, scraping bowl. With wooden spoon, stir in enough flour to make a soft dough. Place in greased bowl, turning to coat all sides of dough. Cover with plastic wrap, chill at least 2 hr.
Divide dough in half, roll each on lightly floured board to form 16x10" rectangle. Spread each with half the filling, half of the raisins. Roll up from long side like a jelly roll. Place each half, sealed side down, in a circle on greased baking sheet. Seal ends firmly. Cut 2/3 of the way into the ring at 1 1/2" intervals. Turn each section on its side. Brush with remaining egg yolk which has been slightly beaten with 1 tsp. water. Let rise, uncovered, in a warm place 1 hr. or until light. Bake at 275F, for about 25-30 minutes, or until done. While still warm, brush with buttercream frosting of your choice, sprinkle with coconut if you wish. Cool on sheets on racks before cutting. Refrigerate leftovers. May be frozen.

Cheese Filling:

• Two 8-oz. cream cheese, softened
• One 3-oz. cream cheese, softened
• 8 oz. creamed small curd cottage cheese
• 2 teaspoons vanilla
• 1/2 cup sugar
• 2 egg yolks
• 1/4 teaspoon cinnamon

Beat all ingredients together until well blended.