4 cups all-purpose flour (4 to 4 1/2 cups)
1/3 cup sugar
1 tablespoon lemon peel
1 teaspoon ground cardamom
1/2 teaspoon salt
1 package Fleischmann's® Rapid Rise Yeast
2/3 cup plus 1 tablespoon water
1/2 cup butter or margarine
3 eggs, at room temperature
1/3 cup raspberry or strawberry jam
Servings: 12
1. Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, lemon peel, cardamom, salt and undissolved yeast. Heat 2/3 cup water and butter until hot to touch, 125º to 130ºF; stir into dry mixture. Mix in 2 eggs and enough reserved flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. On lightly floured surface, roll dough to 14 × 7-inch rectangle. Cut into 14 strips, 1-inch wide. Twist 2 strips together. Holding one end of twist firmly, wind dough to form coil; tuck end underneath. Repeat until all strips are used. Place one coil in center of greased baking sheet. Arrange remaining coils, lightly touching, around center coil in circle. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Lightly beat remaining egg and water; brush mixture on cake. Press deep indentations into centers of coils. Fill each indentation with about 2 teaspoons jam. Bake at 375ºF for 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Yield: 1 Coffee Cake
1/3 cup sugar
1 tablespoon lemon peel
1 teaspoon ground cardamom
1/2 teaspoon salt
1 package Fleischmann's® Rapid Rise Yeast
2/3 cup plus 1 tablespoon water
1/2 cup butter or margarine
3 eggs, at room temperature
1/3 cup raspberry or strawberry jam
Servings: 12
1. Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, lemon peel, cardamom, salt and undissolved yeast. Heat 2/3 cup water and butter until hot to touch, 125º to 130ºF; stir into dry mixture. Mix in 2 eggs and enough reserved flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. On lightly floured surface, roll dough to 14 × 7-inch rectangle. Cut into 14 strips, 1-inch wide. Twist 2 strips together. Holding one end of twist firmly, wind dough to form coil; tuck end underneath. Repeat until all strips are used. Place one coil in center of greased baking sheet. Arrange remaining coils, lightly touching, around center coil in circle. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Lightly beat remaining egg and water; brush mixture on cake. Press deep indentations into centers of coils. Fill each indentation with about 2 teaspoons jam. Bake at 375ºF for 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Yield: 1 Coffee Cake
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