3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/4 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine
3 eggs
CHEESE FILLING
2 6-ounce packages cream cheese
1/3 cup sugar
1 egg white
1 cup chopped dates or pitted dates, snipped
2 teaspoons all-purpose flour
3/4 teaspoon grated lemon peel
Servings: 16 / Yield: 2 Coffecakes
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120º to 130ºF). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
3. Prepare Cheese Filling: Beat 12 ounces cream cheese, softened, with sugar and egg white until smooth. Stir in chopped dates or pitted dates, snipped, flour and grated lemon peel.
4. Divide dough into 2 pieces; roll each to 12- × 7-inch rectangle. Place on 2 greased baking sheets. Spread Cheese Filling down center third of each rectangle length, dividing equally. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
5. Beat remaining egg; brush on dough. Bake at 375ºF for 30 to 35 minutes, covering with foil during last 10 minutes. Remove from sheets; cool on wire racks.
1/4 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine
3 eggs
CHEESE FILLING
2 6-ounce packages cream cheese
1/3 cup sugar
1 egg white
1 cup chopped dates or pitted dates, snipped
2 teaspoons all-purpose flour
3/4 teaspoon grated lemon peel
Servings: 16 / Yield: 2 Coffecakes
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120º to 130ºF). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
3. Prepare Cheese Filling: Beat 12 ounces cream cheese, softened, with sugar and egg white until smooth. Stir in chopped dates or pitted dates, snipped, flour and grated lemon peel.
4. Divide dough into 2 pieces; roll each to 12- × 7-inch rectangle. Place on 2 greased baking sheets. Spread Cheese Filling down center third of each rectangle length, dividing equally. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
5. Beat remaining egg; brush on dough. Bake at 375ºF for 30 to 35 minutes, covering with foil during last 10 minutes. Remove from sheets; cool on wire racks.
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