1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
1 cup warm water (100° to 110° F)
1/4 cup sugar
1/2 teaspoon freshly grated lemon peel
3-1/4 to 3-3/4 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup nonfat dry milk
1-1/2 teaspoons salt
1/4 cup butter, softened
** Filling **
1/4 cup sugar
1 tablespoon corn starch
1 cup fresh OR frozen raspberries
1 tablespoon lemon juice
1/2 teaspoon lemon peel
1/2 cup raspberries, crushed through a sieve to remove seeds
1 cup powdered sugar
Combine yeast and warm water in a large bowl and let stand for 5 minutes. Add sugar, egg and lemon peel; mix well. Add 1 cup all-purpose flour, whole wheat flour and dry milk and beat well. Mix in salt and butter. Gradually stir in remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
Mix filling ingredients together in saucepan and cook over medium heat, stirring constantly until thickened. Cool.
Punch down dough and roll out into a large rectangle, about 30 x 8-inches. Spoon filling down center of dough, about 2-1/2-inches wide. Cut 1-inch wide strips on each side of the dough (up to the filling) using a sharp knife. Fold side strips alternately over filling to form a “braid”. Form dough braid in a heart shape OR a circle on a large greased baking sheet. Let rise until doubled, about 30 to 40 minutes.
Bake at 350°F for about 30 minutes, until golden brown. Cool at least 30 minutes. Combine glaze ingredients and drizzle over coffee cake.