Hungarian kugelhopf (coffee cake)

1. This yeast kugelhopf is served to break the fast of yom kippur in hungary.
2. The recipe, originally alsatian, came from the original owner of mrs. Herbst"s famous bakery in new york.
3. Dissolve the yeast in ½ cup warm milk and proof.
4. Set aside.
5. In a large mixing bowl, combine the eggs, ¾ cup sugar, salt, vanilla, and the rest of the milk.
6. Add the yeast mixture and gradually stir in the flour.
7. Use the first speed of an electric mixer for 3 minutes, then turn to the fast speed until the dough separates from the sides of the bowl.
8. Place the dough in a pan dusted with flour and refrigerate for 15 minutes.
9. On a floured board, roll out the dough to a rectangle 12"x8".
10. Place the unmelted butter on half the dough.
11. Turn the other half over the butter, sprinkling the table and the top of the dough with flour.
12. Roll out and fold over again.
13. Refrigerate the dough for 15 minutes and roll the dough out twice.
14. Each time, roll in all four directions.
15. Brush the top of the dough lightly with melted butter.
16. Cover with freezer paper.
17. Divde the dough in 3 parts and roll out each to a size about 8"x10".
18. Sprinkle a mixture of the remaining 2 cups sugar and 2 tablespoons cinnamon on top. Then cover with raisins.
19. Roll up tight, jelly-roll fashion, and place one end against the other end to form a circle.
20. If using cookie sheets, either mold into a freeform circle or leave long.
21. Greasei 3 kugelhopf or bundt pans well.
22. If you do not have these, use cookie sheets.
23. 10. Place the filled dough, seam side up, in the mold and let rise at least 1 hour, until the mold is filled (about double in bulk).
24. 1Perheat oven to 375°F.
25. 1Brush the top of the dough with water and bake 50-55 minutes.