3 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon salt
1 package Fleischmann's® Active Dry Yeast*
1/2 cup milk
1/4 cup water
1/4 cup plus 4 teaspoons butter or margarine
1 egg, at room temperature
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped dates
LEMON FROSTING
1 1/2 cups confectioner's sugar
1 tablespoon light corn syrup
1 teaspoon lemon extract
2 teaspoons softened butter
Food coloring
1/2 cup flaked coconut
Servings: 12 / Yield: 1 Coffee Cake
1. In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and undissolved yeast. Heat milk, water and 1/4 cup butter until very warm, 120º to 130ºF; stir into dry ingredients. Mix in egg and enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Pinch off 5 pieces of dough the size of small eggs; shape into smooth egg shapes. Roll remaining dough to 18 × 7-inches. Melt remaining 4 teaspoons butter; brush on dough. Combine remaining 1/4 cup sugar, cinnamon and nutmeg. Sprinkle sugar mixture and dates over dough.
4. Roll up from long edge as for jelly roll; seal seam. Arrange in circle, seam-side down on greased baking sheet; seal ends to join. Cut 1/2-inch deep slashes at 2-inch intervals on top of ring. Place dough eggs inside ring. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
5. Bake at 350ºF for 20 minutes or until done. Remove from sheet; cool on wire rack. Makes 1 coffee cake.
6. Frost the ring with half the Lemon Frosting. Divide remaining frosting into 5 parts; tint each a different color using food coloring. Frost each egg a different color. Tint coconut with green food coloring; sprinkle in ring around egg cluster.
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LEMON FROSTING: In small bowl, beat 1 1/2 cups confectioners' sugar, 1 tablespoon light corn syrup, 1 teaspoon lemon extract and 2 teaspoons softened butter until smooth.
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on floured surface 10 minutes. Proceed as directed.
1/2 cup sugar
3/4 teaspoon salt
1 package Fleischmann's® Active Dry Yeast*
1/2 cup milk
1/4 cup water
1/4 cup plus 4 teaspoons butter or margarine
1 egg, at room temperature
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped dates
LEMON FROSTING
1 1/2 cups confectioner's sugar
1 tablespoon light corn syrup
1 teaspoon lemon extract
2 teaspoons softened butter
Food coloring
1/2 cup flaked coconut
Servings: 12 / Yield: 1 Coffee Cake
1. In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and undissolved yeast. Heat milk, water and 1/4 cup butter until very warm, 120º to 130ºF; stir into dry ingredients. Mix in egg and enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Pinch off 5 pieces of dough the size of small eggs; shape into smooth egg shapes. Roll remaining dough to 18 × 7-inches. Melt remaining 4 teaspoons butter; brush on dough. Combine remaining 1/4 cup sugar, cinnamon and nutmeg. Sprinkle sugar mixture and dates over dough.
4. Roll up from long edge as for jelly roll; seal seam. Arrange in circle, seam-side down on greased baking sheet; seal ends to join. Cut 1/2-inch deep slashes at 2-inch intervals on top of ring. Place dough eggs inside ring. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
5. Bake at 350ºF for 20 minutes or until done. Remove from sheet; cool on wire rack. Makes 1 coffee cake.
6. Frost the ring with half the Lemon Frosting. Divide remaining frosting into 5 parts; tint each a different color using food coloring. Frost each egg a different color. Tint coconut with green food coloring; sprinkle in ring around egg cluster.
____________________
LEMON FROSTING: In small bowl, beat 1 1/2 cups confectioners' sugar, 1 tablespoon light corn syrup, 1 teaspoon lemon extract and 2 teaspoons softened butter until smooth.
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on floured surface 10 minutes. Proceed as directed.
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