Rich Sweet Dough

This dough also would for cinnamon rolls....yummy

Rich Sweet Dough
Mrs. D. S. Barry

3/4 cup milk
1/2 cup sugar
2 teaspoon salt
1/2 cup margarine
1/2 cup warm water
2 packages or cakes yeast, active or dry
1 egg
4 cups flour, sifted

Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days. To use, cut off amount needed and shape as desired.

For braided coffee cake, Divide dough in half. Roll each half into oblong about 16 inchs by 8 inches in size. For a filling use a 1-pound 6-oz can prepared pie filling. Spread half the filling down center third of each oblong. Cut 15 splits in lenth along each side of filling, making strips about 1-inch wide.
Fold strips at an angle across filling, alternateing from side to side. Place on greased baking sheet. If desired form a ring. Place one in the other and seal thoroughly and firmly. Cover and let rise in warm place until double in bulk, about 1 hour. Bake about 35 minutes at 350 degrees