1/2 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
1/2 cup warm milk (105º to 115ºF)
1/2 cup sugar
1/4 cup butter or margarine, at room temperature
1 1/2 teaspoons salt
2 eggs (at room temperature), beaten
4 1/2 cups all-purpose flour (4 1/2 to 5 1/2 cups)
1 egg yolk
2 tablespoons milk
DATE FILLING
1 8-ounce package chopped dates
2/3 cup water
2 tablespoons lemon juice
1/2 cup chopped walnuts
CRUMB TOPPING
1/3 cup flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
Servings: 16 / Yield: 2 Coffee Cakes
1. Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir warm milk, sugar, butter and salt into yeast mixture. Add eggs and 3 cups flour. Beat until smooth. Stir in enough additional flour to make stiff 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. Meanwhile, prepare Date Filling and Crumb Topping.
3. Date Filling: Combine 1 package (8 ounces) chopped dates, 2/3 cup water and 2 tablespoons lemon juice in saucepan over medium heat. Cook and stir until mixture boils and thickens to spreadable consistency. Stir in 1/2 cup chopped walnuts.
4. Crumb Topping: Combine flour, sugar and ground cinnamon. Cut in butter or margarine until mixture is crumbly.
5. Punch dough down; divide in half. Roll each half into an oblong, 9- × 18-inches. Spread 1/2 prepared filling in 2/3 of length of dough. Fold unspread dough over 1/2 of spread dough. Then fold again, making 3 layers of dough and 2 layers of filling. Seal edges.
6. Place on greased baking sheets. Using scissors, cut 8 strips along length of rectangle to within 1 inch of opposite side. Separate strips slightly and twist to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
7. Brush cakes with egg yolk beaten with 2 tablespoons milk. Sprinkle with prepared topping. Bake at 350ºF for 25 minutes or until done. Remove from baking sheets and cool on wire racks.
2 packages Fleischmann's® Active Dry Yeast
1/2 cup warm milk (105º to 115ºF)
1/2 cup sugar
1/4 cup butter or margarine, at room temperature
1 1/2 teaspoons salt
2 eggs (at room temperature), beaten
4 1/2 cups all-purpose flour (4 1/2 to 5 1/2 cups)
1 egg yolk
2 tablespoons milk
DATE FILLING
1 8-ounce package chopped dates
2/3 cup water
2 tablespoons lemon juice
1/2 cup chopped walnuts
CRUMB TOPPING
1/3 cup flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
Servings: 16 / Yield: 2 Coffee Cakes
1. Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir warm milk, sugar, butter and salt into yeast mixture. Add eggs and 3 cups flour. Beat until smooth. Stir in enough additional flour to make stiff 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. Meanwhile, prepare Date Filling and Crumb Topping.
3. Date Filling: Combine 1 package (8 ounces) chopped dates, 2/3 cup water and 2 tablespoons lemon juice in saucepan over medium heat. Cook and stir until mixture boils and thickens to spreadable consistency. Stir in 1/2 cup chopped walnuts.
4. Crumb Topping: Combine flour, sugar and ground cinnamon. Cut in butter or margarine until mixture is crumbly.
5. Punch dough down; divide in half. Roll each half into an oblong, 9- × 18-inches. Spread 1/2 prepared filling in 2/3 of length of dough. Fold unspread dough over 1/2 of spread dough. Then fold again, making 3 layers of dough and 2 layers of filling. Seal edges.
6. Place on greased baking sheets. Using scissors, cut 8 strips along length of rectangle to within 1 inch of opposite side. Separate strips slightly and twist to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
7. Brush cakes with egg yolk beaten with 2 tablespoons milk. Sprinkle with prepared topping. Bake at 350ºF for 25 minutes or until done. Remove from baking sheets and cool on wire racks.
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