2 Envelopes active dry yeast
3/4 c Warm water (105 to 115)
1/2 c Sugar
1/2 c Unsalted butter; melted
1 c Sour cream
2 Eggs
1 1/2 ts Salt
1/2 ts Ground nutmeg
1 tb Orange rind; grated
6 c Flour
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 atleast 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 350 oven for 20 to 25 minutes. For shiny crust, brush
with egg wash just before baking.
FILLINGS:
1. 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 samll 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.
2. 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.
3. 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.
4. 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.
5. 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
papper toweling while working to keep from hardening.
Egg Wash: Combine 1 egg and 1 tablespoon of water. Mix very well.
Yields
1 Servings