2 pkgs. dry active yeast
3/4 c. evaporated milk, undiluted
1/3 c. sugar
5 c. all purpose flour, unsifted
1 c. warm water
1 tsp. salt
1 egg
1 c. butter

FILLING:

1 c. raspberry jam
2 tbsp. lemon juice

TOPPING:

1 egg, beaten, for glaze
4 tbsp. chopped almonds

Soften yeast in warm water. Add milk, sugar, egg and 1 cup flour. Beat well. Place remaining flour into large bowl. Cut in butter with pastry blender until particles are the size of small beans. Fold in yeast batter until flour is moistened. Turn dough into floured board, knead until smooth and satiny. Place dough in greased bowl. Cover. Let rise until doubled, 1 to 1 1/4 hours. Punch down.

Turn out dough and knead lightly. Let rest 10 minutes. Divide dough into 2 equal portions. Dust with flour. Roll out into an 18" square. mix jam and lemon juice. Spread half the filling. Roll up jelly roll fashion. Slice into 14 pieces. Place into greased 9" springform pan. Repeat with second half of dough. Cover with plastic wrap. Let rise in warm place until doubled. Brush with egg and sprinkle with almonds. Bake at 375 degrees for 30 to 35 minutes or until coffeecake test done and are golden brown. Makes 2 coffee cakes.