This is a delicious coffeecake that is not real sweet and my grandma's favorite to make for Sunday breakfast.. All comes together quickly to create a golden bread. Serve for brunch with scrambled eggs and ham...enjoyed by my family many times...
1In a large bowl, sprinkle yeast for the box of hot roll mix into the warm milk and stir until dissolved. Add the egg,sugar,butter,salt,almond extract, and hot roll flour mixture to the dissolved yeast mixture and blend well.
2On a floured surface, knead dough until it looks very smooth and does not feel sticky, about 5 minutes. Knead in more flour if necessary.
3Place dough in a large greased bowl, cover and let rise in a warm place until doubled, about 1 hour or more.
4While this is resting cream together the cottage cheese, sugar, flour, raisins or nuts, butter, lemon juice and peel and the egg yolk. I used my electric immerser to blend this mixture together. Then stir and refrigerate until needed.
5On a floured surface, with floured rolling pin, roll dough into an 18x10 inch shape.
6Spread filling lengthwise over 2/3 of the dough. Roll dough jelly-roll fashion, from filled side. Press along edge with fingertips to seal.
7Place on greased cookie sheet on on non stick foil, shape into a ring. With knife, make a few slashes on top to allow steam to escape. Brush top with butter. Let dough double in size again about 45 minutes. Bake at 375^ for about 25 minutes or until golden brown.
8Do not overbake. Cool completely before cutting, and if you want to frost.