6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
3/4 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/2 cup plus 1 tablespoon water
1/2 cup butter or margarine
3 eggs
1 egg yolk
Servings: 24
1. In large bowl, combine 3 cups flour, sugar, undissolved yeast and salt. Heat milk, 1/2 cup water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in 2 eggs, 1 egg yolk and enough remaining 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, divide dough in half. Cover one dough half with plastic wrap. Divide remaining dough half into 6 equal pieces. Roll each to 24-inch rope. Place 2 ropes side by side; twist together. Pinch ends to seal. Repeat to make 3 double ropes. Place 2 double ropes side by side; twist together to make double twist.
3. Grease outside of empty 11-ounce can; place in center of greased 8-inch round cake pan. Place double twist around can; pinch ends to seal. Place remaining twist around double twist; pinch ends to seal. Repeat with remaining dough to make second coffeecake. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Beat remaining egg with 1 tablespoon water; brush on coffeecakes. Bake at 375ºF for 25 to 30 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pans; cool on wire racks.
Yield: 2 Coffee Cakes
Cuisine: Ukranian
3/4 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/2 cup plus 1 tablespoon water
1/2 cup butter or margarine
3 eggs
1 egg yolk
Servings: 24
1. In large bowl, combine 3 cups flour, sugar, undissolved yeast and salt. Heat milk, 1/2 cup water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in 2 eggs, 1 egg yolk and enough remaining 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, divide dough in half. Cover one dough half with plastic wrap. Divide remaining dough half into 6 equal pieces. Roll each to 24-inch rope. Place 2 ropes side by side; twist together. Pinch ends to seal. Repeat to make 3 double ropes. Place 2 double ropes side by side; twist together to make double twist.
3. Grease outside of empty 11-ounce can; place in center of greased 8-inch round cake pan. Place double twist around can; pinch ends to seal. Place remaining twist around double twist; pinch ends to seal. Repeat with remaining dough to make second coffeecake. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Beat remaining egg with 1 tablespoon water; brush on coffeecakes. Bake at 375ºF for 25 to 30 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pans; cool on wire racks.
Yield: 2 Coffee Cakes
Cuisine: Ukranian
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