target | Sour Cream Sweet Dough Coffee Cake
2 Envelopes of active dry yeast
3/4 cup of warm water (105 to 115)
1/2 cup of sugar
1/2 cup of unsalted butter, melted
1 cup of sour cream
2 eggs
1 1/2 teaspoons of salt
1/2 teaspoon of ground nutmeg
1 tablespoon of orange rind; grated
6 cups of flour |
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This makes enough dough for 6 coffee cakes. Place yeast in a small bowl; add 1 tablespoon of the sugar. Add warm water and stir until yeast and sugar are dissolved. Let stand 10 minutes. Combine melted butter, sour cream, eggs, salt, nutmeg, orange rind and remaining sugar in a large bowl. Beat with an electric mixer until well blended. Add 2 cups of flour; beat until well mixed. Add yeast mixture and 2 more cups of flour; beat 2 minutes at medium speed, scraping down the sides of the bowl occasionally. Gradually stir in the remaining 2 cups of flour to make a medium soft dough. (Dough will be softer than bread dough.) Turn dough out onto a lightly floured surface. Knead for 5minutes until smooth. Shape dough into a ball. Place in a lightly oiled large bowl; turn to grease. Cover loosely with plastic wrap. Refrigerate at least 4 hours, overnight or up to 2 days! Punch down risen dough. Turn onto a lightly floured surface; knead briefly. Divide into 6 equal parts. Shape portions into 4" squares. Cover; let rest for up to 20 minutes. Roll out one portion at a time on a lightly floured surface into a 10" square. Keep remaining portions covered and in a cool place. Spread filling of your choice evenly over dough to 1/2" of edges. Roll up tightly like a jelly roll. Pinch long seam and ends to seal. Shape into one of 13 variations, hold for later baking (place on a lightly dusted cookie sheet; cover loosely with plastic wrap, refrigerate) or freeze (wrapped airtight and sealed) for up to 2 weeks. Bake in preheated 350ºF. oven for 20 to 25 minutes. For shiny crust, brush with egg wash just before baking. FILLINGS: Walnut Filling: Mix well 2 cups of ground walnuts, 1/4 cup sugar, 1/4 cup golden raisins, 1 tablespoon dark rum and 1/4 teaspoon ground cinnamon in a small bowl. Heat 1/4 cup milk and 1 tablespoon butter just to boiling point; stir into nut mixture. Makes enough to fill 2 coffee cakes. Almond Filling: Whirl 1 cup whole blanched almonds in a food processor until very finely chopped. Add 3 tablespoons sugar, 1 egg and 1/4 teaspoon almond extract. Makes enough to fill 2 coffee cakes. Raisin Nut Filling: Spread a rolled square of dough with 2 tablespoons melted butter. Combine 1/3 cup raisins, 1/4 cup chopped nuts and 2 tablespoons cinnamon sugar; sprinkle over the dough. Makes enough for 1 coffee cake. Cheese Filling: Mix together well one 7 1/2 ounce package farmer cheese, 1/4 cup sugar, 1/2 teaspoon grated lemon rind, 1 teaspoon lemon juice and 1 egg yolk in a food processor; whirl until well combined. Stir in 2 tablespoons dried currants. Makes enough to fill 2 coffee cakes. Apricot Pecan Filling: Combine 1 cup apricot butter, 1/4 cup chopped pecans and 1 teaspoon cinnamon sugar. Fold in 1/2 cup chopped pared apple. Makes enough to fill 2 coffee cakes. Streusel: Combine 2/3 cup sugar, 2/3 cup flour, 1/3 cup butter cut-up and 2 teaspoons ground cinnamon in the container of a food processor. Whirl until crumbly. Add 1/2 cup walnuts; whirl until walnuts are finely chopped. Freezes well. Makes about 2 1/4 cups. Icing: Combine 2 cups confectioners sugar, 2 tablespoons warm milk or water, 1 teaspoon vegetable oil and 1/4 teaspoon vanilla in a small bowl. stir until smooth; add a little liquid if necessary. Cover with damp paper toweling while working to keep from hardening. Egg Wash: Combine 1 egg and 1 tablespoon of water. Mix very well. Recipe By : Laura Hunter Posted to FOODWINE Digest 17 November 96 Date: Mon, 18 Nov 1996 16:17:01 -0500 From: Laura Hunter <LHunter722@ |
