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October 4, 2016 at 6:50 am #4980
Sunburst Coffee Cake
Submitted by cwalde on July 12, 2004 at 11:12 amDESCRIPTION
Sunburst Coffee CakeSUMMARY
Yield 0 File under Muffins Quickbreads SconesINSTRUCTIONS
2 1/2 to 3 c AP flour
1 pkg active dry yeast
2/3 c milk
1/4 c sugar
1/4 c shortening
1 t salt
1 egg
1 t finely shrd lemon peel
1/4 c raspberry, currant, cherry, or strawberry jelly
1 1/2 c sifted powdered sugar
2 1/2 - 3 T lemon juice
1/4 t vanilla
1/4 c chp pecans or toasted sliced almondsIn large mixer bowl combine 1 c of the flour and the yeast. In saucepan heat milk, sugar, shortening, and salt just till warm (115 degrees to 120 degrees) and shortening is almost melted; stir constantly. Add to flour mixture; stir in egg and lemon peel. Beat at low speed of electric mixer for 1/2 min, scraping sides or bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and eleastic (3 to 5 min. total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double (1 to 1 1/2 hours). Punch down. Cover; let rest 10 min. Roll out into a 10x8 inch rectangle. With floured doughnut cutter, cut into 12 doughnuts; arrange in a circle on greased baking sheet. Stretch the doughnut rings slightly with fingers to elongate. Cluster "holes" in center, cuttting additional "holes" from dough scraps. Let rise till light (abt 45 min.). Bake in 375 degree oven for 12 to 15 min. or till golden. Carefully remove from baking sheet. Cool on rack. Spoon choice of jelly into center of doughnut rings. Combine powdered sugar, lemon juice, and vanilla; drizzle over coffee cake. Sprinkle center with chp pecans or toasted almonds. Makes 1 coffee cake.
This coffee cake is not only very beautiful to look at but great tasting too. It is from the Better Homes and Gardens bread cookbook. Cheryl
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