A and attractive cake, Refrigerator Coffeecake is so named because the dough is left to rise overnight in the refrigerator.
5 oz. fresh yeast
2 tablespoons plus ,1 teaspoon castor sugar
8 fl. oz. lukewarm milk
14 oz. flour
1 teaspoon salt
8 oz. plus
1 teaspoon butter, softened
2 egg yolks, lightly beaten
1 egg white
4 oz. sugar
6 oz. raisins
2h oz. almonds, halved
4 oz. icing sugar
3 TO 4 tablespoons warm water
Crumble the yeast into a large mixing bowl. Mash in ½ teaspoon of the sugar with a kitchen fork. Gradually add the milk, stirring constantly until the mixture is smooth.
Sift in 4 ounces of the flour and blend well. Set the bowl aside in a warm draught-free place for 1 hour to allow the mixture to rise.
Add the remaining flour, the remaining sugar and the salt. With your hands, mix and knead the dough until it is smooth.
Gradually work in 8 ounces of the softened butter and the egg yolks. When the butter and egg yolks have been in- corporated, form the dough into a ball. Cover the bowl with a cloth and place it in the refrigerator to rise for 8 hours or overnight.
Remove the dough from the refrig-erator and divide it into 2 equal parts. On a lightly floured surface, roll out each half into a rectangle about 12-inchcs by 20-inches. With a pastry brush, coat one half with a little of the egg white. Sprinkle over the 4 ounces of sugar and then the raisins. Place the other piece of dough on top. Roll up the sandwiched dough pieces and press the edges together to seal.
Lightly grease a large baking sheet with the remaining teaspoon of butter. Transfer the dough roll to the baking sheet and set it aside in a warm draught-free place. Leave it for 2 to 3 hours or until the dough has risen and almost doubled in bulk.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
With a pastry brush, coat the dough roll with the remaining egg white. Stick the almond halves into the dough roll.
Place the baking sheet in the oven and bake for 45 minutes to 1 hour or until the coffeecake is cooked and lightly browned all over.
Remove the baking sheet from the oven and transfer the cofFcccakc to a wire rack to cool.
To make the icing, sift the icing sugar into a small mixing bowl. Stir in enough of the water to make a smooth spreadablc icing.
Transfer the cooled coffeecake to a serving plate. Trickle over the icing and let it run down the sides. Allow the icing to set before serving.