Scald 1/2 cup milk; let stand 5 minutes. Add 2 pkg. active dried yeast. In a large mixing bowl, blend in 1/2 cup warm (105 to 110 degrees) water, 1/2 cup granulated sugar, 1 stick of butter or margarine, softened, 2 eggs, beaten, 1 tsp salt, 4 1/2 cups all purpose flour, one cup at a time. Knead for 5 minutes. Butter bowl and dough. Cover and set in a warm, draft free location. Let rise 2 hours. Punch down and knead again. Cut into 4 sections. Roll into a rectangle. Put butter, cinnamon, and sugar on dough. Grease cookie sheet. Cut 1/2 way (not all the way through) down with alternate left and right slashes. Let rise 2 hours. Bake in a preheated 350 degree oven for 20 to 25 minutes or until golden brown. Frost, if desired, when cool. Makes 2 coffee cakes.
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|Serving Size: 1 Serving (1842g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2136 (45%)|
|Amt Per Serving||% DV|
|Total Fat 237.4g||316 %|
|Saturated Fat 77.2g||386 %|
|Monounsaturated Fat 91.4g|
|Polyunsanturated Fat 50.1g|
|Cholesterol 2314.6mg||712 %|
|Sodium 7945.2mg||274 %|
|Potassium 1854.2mg||49 %|
|Total Carbohydrate 523.5g||154 %|
|Dietary Fiber 19.8g||79 %|
|Sugars, other 503.7g|
|Protein 127.6g||182 %|
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Calories per serving: 4735
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