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On lightly floured surface, divide dough in half. Cover one dough half with plastic wrap. Divide remaining dough half into 6 equal pieces. Roll each to 24-inch rope. Place 2 ropes side by side; twist together. Pinch ends to seal. Repeat to make 3 double ropes. Place 2 double ropes side by side; twist together to make double twist. Grease outside of empty 11-ounce can; place in center of greased 8-inch round cake pan. Place double twist around can; pinch ends to seal. Place remaining twist around double twist; pinch ends to seal. Repeat with remaining dough to make second coffeecake. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water; brush on coffeecakes. Bake at 375ºF for 25 to 30 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pans; cool on wire racks. |