We have a recipe for a wonderful sweet dough coffee cake from my husband's mother that he has learned to make quite successfully. However after many years, it is not coming out quite as good as it used to and we cannot figure out why not. Our grandchildren are now learning to make it and they are having the same problem. Unfortunately Grams is long gone so we can no longer ask her. Is it the yeast? I have read all the former questions and think they are following the correct procedure. Could it be that the recipe calls for the dough being refrigerated to rise, before being shaped into the braid, then put in a warm spot to rise? We are stumped. It still tastes as good, but it is not rising enough. It looks like it is going to, then simply does not. Any help you could give us would be appreciated. This is a family holiday tradition we wish to keep going.

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