Bake at 375 degrees for 25 to 30 minutes. Makes 2 coffee cakes. Blend together butter and 1/4 cup flour. Cover and chill. Soften yeast in warm water, adding 1 tablespoon sugar. Let stand 5 minutes. Beat 1 egg, reserving 1 tablespoon for the topping. Add cold milk, 2 tablespoons sugar, 1 teaspoon salt, and the yeast mixture. Blend in 2 3/4 cups to 3 cups sifted flour to form a stiff dough. Roll out on floured surface to a 12-inch square. Roll flour-butter mixture on floured surface (or between sheets of waxed paper ) to 10 x 4 -inch rectangle;; place in center of dough. Fold over ends of dough to overlap. Turn one-quarter way around; roll out again to a 12-inch square. Repeat the folding and rolling process two more times. Wrap in waxed paper. Chill for 30 to 60 minutes. Cover 1 cup golden raisins with boiling water. Let stand 5 minutes; drain well and reserve. Prepare Filling. Roll out dough to a 24 x 12-inch rectangle. Cut lengthwise into two 24x6-inch strips.Spread each with Filling. Sprinkle with raisins. Roll each strip as for jelly roll, starting with 24-inch edge. Moisten edges and seal well. Stretch each roll to 30 inches; seal any breaks. Place on greased baking sheets and form into pretzel shapes. Flatten to 1/2-inch thickness with rolling pin. Brush with reserved egg and sprinkle with mixture of 1/4 cup sugar and 1/4 cup blanched almonds. Cover. Let stand at room temperature for 30 minutes. Bake in moderate oven (375 degrees) 25 to 30 minutes. *Pillsbury's Best Self-Rising Flour is not recommended for use in this recipe. Filling: Cream butter. If desired add 1 to 2 teaspoons ground cardamom. Add confectioners' sugar, creaming well. Blend in 1 to 2 teaspoons cream until of spreading consistency.
