European Master Coffeecake Dough
Submitted by dough-re-me on March 17, 2004 at 12:29 pm

DESCRIPTION
European master coffeecake dough

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Joan's European Style: Master Coffee Cake Dough
( versatile, tender, spongy dough)

1 cake yeast- or 2 to 3 tsps regular active dry yeast ( not instant )
1/3 cup water- ( could be part or all milk also )
1/4 cup plus 1 tsp sugar
1 stick butter or margarine
1 egg
1 egg yolk
1 cup milk
3 cups flour to start plus more as needed
1/4 tsp salt
finely grated rind of 1 lemon -( makes a difference, donýt omit)
O
ptional additions as instructed in recipes variations below:
beaten eggs
butter or margarine
sugar ( brown or white )
cinnamon
nuts
raisins

Note: all yeast based dough recipes taste best when fresh and warm from the oven but may be frozen and gently reheated

To begin:
Have all ingredients at room temperature. Liquids should be warm. Dissolve yeast in warm liquid and 1 tsp of sugar until very foamy .Meanwhile cream butter with 1/4 cup sugar until light and fluffy. Beat in egg and egg yolk and blend well. Beat in one cup of warm milk and yeast mixture and lemon rind until smooth ( it may look curdled ). Beat in one cup flour with the salt using an electric mixer on medium speed. Gradually beat in 2nd cup of flour well. Now with wooden spoon, mix by hand ,add gradually 3rd cup of flour or more flour as needed until dough leaves the sides of the bowl but remains smooth,pliable and slightly sticky. This is the most important part - to have the dough: soft and pliable,a bit sticky and smooth. It should not be stiff! It is not hand kneaded, just stirred.
Place mixture in a greased bowl . Cover with a warm damp cloth and let rise double or very light in a warm place.
( may be up to 2 hours - OR let rest covered in a refrigerator overnight ). When dough has risen and puffy, stir down with mixing spoon and use as desired.

Cinnamon Coffee cake: This cake is very typical of some German yeast coffee cakes: not so sweet spongy yeast dough base, covered with a very sweet topping.
Note: for beginners I suggest you try the cinnamon coffee cake first. This recipe may be tricky if you are not used to working with yeast dough. Remember with this recipe, the dough is not hand kneaded but rather prepared into a soft, smooth, pliable spreadable dough which results in the special tender quality of this recipe.

Spread dough into a greased 9 x 13 pan or similar oblong pan. Let rise double. Carefully prick top of dough all over with a fork. Spoon over 1/2 stick melted butter which has been mixed with a beaten egg. Sprinkle dough heavily ( cover the entire dough ) with granulated sugar mixed with some cinnamon. Bake in a 350F oven about 30 minutes or tested done. Serve cake warm. Leftovers may be gently reheated. This is absolutely special and is an example of real European style coffee-cakes

Bundt Kuchen: to prepared basic dough: Blend in 2 more beaten eggs and 1/4 lb softened butter and 1/2 cup sugar. Pour into a well greased bundt pan and cover and let rise double. Bake in a 350F oven about 30 minutes or tested done.

Schnecken Rolls: Roll out prepared basic dough into a rectangle and brush with melted butter. Sprinkle with 1/2 cup brown sugar, 1 Tbs.cinnamon and sprinkle with 1/2 cup each chopped nuts and raisins. Roll up jelly roll style and brush with melted butter. Cut roll in 2 inch pieces and place pieces side by side in a buttered prepared 9 or 10 springform pan which has been sprinkled with brown sugar, about 1/4 inch thick.. Brush rolls with melted butter and let rise double. Bake 350F about 30 minutes or until done. Let stand in pan 5 minutes and invert onto platter. Serve warm
Note: Schnecken is German for ýsnailsý referring to coiled shaped pastries or rolls

In response to some of the great recipes already posted, and in response to my request, try your hand at the following recipe as a thank you in return