DOUGH
3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups)
1/4 cup granulated sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup butter or margarine, cut into pieces
1/4 cup milk
1/4 cup water
2 eggs
FILLING
1/2 cup packed brown sugar
1/3 cup chopped pecans
1/3 cup flaked coconut (optional)
1/4 cup butter or margarine (1/2 stick), melted
1 teaspoon ground cinnamon
GLAZE (optional)
1 cup sifted powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon pure vanilla extract
Servings: 12
1. To make dough: In large mixing bowl, combine 1 cup flour, granulated sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120º to 130ºF); butter does not need to melt. Gradually stir into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and additional 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. To make filling: In medium bowl, combine filling ingredients; mix well. Set aside.
3. Roll dough to 24 × 9-inch rectangle. Spread filling to within 1/2-inch of edges. Beginning at long end, roll up as for jelly roll; pinch seam to seal. With sharp knife, cut lengthwise through roll to separate into two long portions. Arrange both halves, side by side, so that cut sides are on top. Twist both portions together, keeping cut sides up to show layers. Bring ends together to form a ring; pinch to join. Carefully transfer to greased, large baking sheet; reshape, if necessary. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
4. Bake at 350ºF for 35 to 40 minutes, covering with aluminum foil after 20 minutes to prevent overbrowning. Remove from pan; cool on wire rack. In small bowl, combine glaze ingredients; mix until smooth. Drizzle over coffeecake, if desired.
Yield: 1 Coffee Cake
3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups)
1/4 cup granulated sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup butter or margarine, cut into pieces
1/4 cup milk
1/4 cup water
2 eggs
FILLING
1/2 cup packed brown sugar
1/3 cup chopped pecans
1/3 cup flaked coconut (optional)
1/4 cup butter or margarine (1/2 stick), melted
1 teaspoon ground cinnamon
GLAZE (optional)
1 cup sifted powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon pure vanilla extract
Servings: 12
1. To make dough: In large mixing bowl, combine 1 cup flour, granulated sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120º to 130ºF); butter does not need to melt. Gradually stir into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and additional 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. To make filling: In medium bowl, combine filling ingredients; mix well. Set aside.
3. Roll dough to 24 × 9-inch rectangle. Spread filling to within 1/2-inch of edges. Beginning at long end, roll up as for jelly roll; pinch seam to seal. With sharp knife, cut lengthwise through roll to separate into two long portions. Arrange both halves, side by side, so that cut sides are on top. Twist both portions together, keeping cut sides up to show layers. Bring ends together to form a ring; pinch to join. Carefully transfer to greased, large baking sheet; reshape, if necessary. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
4. Bake at 350ºF for 35 to 40 minutes, covering with aluminum foil after 20 minutes to prevent overbrowning. Remove from pan; cool on wire rack. In small bowl, combine glaze ingredients; mix until smooth. Drizzle over coffeecake, if desired.
Yield: 1 Coffee Cake
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