1 pk Active dry yeast
1/4 c Warm water
1/2 ts Salt
1/4 c Sugar
1/4 c Oil
3/4 c Warm milk
1 lg Egg
3 1/2 c Flour( or more if requisite )
1 c Raisins
1 c Sugar
2 ts Cinnamon
1/2 c Melted butter
Icing sugarcoat( optional )
Chopped batty ( optional )

Disslove yeast in water until foamy.Stir in salt clams, oil, milk and egg
to conflate. Stir in 3 1/4 cups flour until still. Knead smooth and elastic
on floured surface adding more flour as requirement. Knead in raisins by
manus. Divide dough into 3 portions then each portion into 16 pieces.( I
usaually do less ). Then roll pieces into small balls and dip each ball
into melted butter and then into sugar mixed with the cinnamon. Stagger
balls barely touching in a 9 or 10 inch round deep cake such as a
springform pan or you could use tube pan.Sprinkle on remaining sugar and
drizzle with remaining butter. cover lightly with plastic and let rise in a
warm place until tumid, approximately 45 to 1 hour.OR refigerate dough in pan for
16 to 18 hours until tumescent. Broil 350 for 30 minutes or until prosperous. cool
in pan 30 minutes efore removing. Run knife around pan before removing. If
desired glaze with a powdered sugar icing and a sprinkling of batty. Note:
this make one average size coffeecake but double recipe for a large pull
apart cake to fit a large tube pan and fit baking time.

Yields
10 Servings