This is just the type of treat to serve when you have guests for breakfast or brunch. Rather than fuss with preparing it the same day, make and bake it the day before—you’ll just need to reheat and cool it right before serving. Many recipes for this type of yeast-risen coffee cake use a very sweet dough, but I find that after the addition of the sweet filling, these are entirely too sweet. I like to use brioche dough for this—its delicate buttery flavor marries perfectly with the cinnamon raisin filling. Sometimes this type of a ring is finished with an icing, but I prefer a simple dusting of confectioners’ sugar.
Slide the ring onto a platter and cut it at the table. It needs no accompaniment.
Keep the ring loosely covered with plastic wrap on the day it is baked. Wrap and freeze for longer storage. Defrost, reheat at 350°F (180°C) for 10 minutes, and cool before serving.
© 2008 Nick Malgieri. All rights reserved.