Hriezel (Coffee Braid)
1 cup dark raisins 1 1/2 cup water 1 cup milk
1/2 cup margarine 1 tsp. lemon peel
2/3 cup sugar 1 tsp. salt 1 pkg. yeast dissolved in 1/2 cup warm water 3 1/2 - 4 1/2 cup flour sugar
and cinnamon mix
Boil raisins in water. Drain. Scald milk and add margarine, lemon peel, sugar and salt. Cool. Add
cooled milk mixture and yeast to flour. Beat and make soft dough. Knead 5 minutes. Place into
greased deep bowl. Cover with waxed paper and let stand in warm place until dough doubled. Punch
down. Divide dough in thirds. Roll out evenly and place equal parts of raisins on each roll.
Sprinkle with sugar and cinnamon mix to taste. Roll into thin strips and braid. Cover and let stand
about 45 minutes. Bake 50 minutes at 350 . Frost with icing sugar and milk.
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