Quick-Rising Coffee Cake
Source: old newspaper clipping Dough: 3 1/2 c unbleached enriched white flour 1/4 c wheat germ Grated zest of 1 lemon 1 pkg quick-rising yeast 3/4 c non-fat milk 1/4 c corn oil 1/4 c honey 1/2 c raisins 2 lg eggs, at room temp Filling: 4 tbsp sweet butter 1/2 c med-fine chopped walnuts 2 tsp ground cinnamon 1/2 c brown sugar Set aside 3/4 c flour. In lg mixing bowl combine remaining flour with wheat germ, zest & yeast. Stir with whisk until mixture is uniform. In saucepan, heat milk, oil & honey to about 120°F-125°F. Check temp with instant thermometer. Pour warm liquid over dry ingredients; then beat in with electric mixer or by hand with whisk. Add raisins. Break eggs into oil & honey measuring cup & whisk briefly. Add to batter & work in. Beat or whisk a few min, until batter is uniform & shows elasticity when beater is pulled from batter. Sprinkle about 1/4 c reserved flour onto kneading board & turn batter out on it, scraping bowl well. Knead only a few min, working in most of remaining flour, but keeping very soft, elastic dough. Pour 1 tbsp oil into scraped-out mixing bowl, drop in dough & turn to oil on all sides. Cover with dry towel & set in very warm, draft-free place to rise, about 30 min or until dough seems to have doubled. To determine if dough has risen enough, insert 2 fingers, about 1 joint deep into dough, near edge of bowl. If hole does not fill; dough is ready. Meanwhile, melt, Do Not brown, butter in saucepan & reserve. Prepare filling: Mix walnuts, cinnamon& brown sugar & set aside. Grease 9" round pan & set aside. Sprinkle a bit more flour on kneading board & rolling pin & place dough on board. Knead gently & briefly to get out air. Using as little flour as possible, shape dough into cube & begin to roll out into 10"x15" rectangular slab, with sq corners. To get sq corners, cut off excess dough from rounded sides & pinch onto corners. Turn dough over a couple of times as you roll out, dusting board lightly each time. When dough has been rolled & squared, spread about 3/4 of melted butter over top of dough slab with pastry brush. Sprinkle nut filling over buttered dough, right to edges. Now, roll dough up, from long side, into moderately tight cylinder & pinch long edge closed. With sharp knife, cut roll in 1/2 & then cut each 1/2 in 1/2, giving you 4 pieces. Then cut each 1/4 Into equal thirds, yielding a total of 12 pieces. Place each piece into cake pan, with 1 cut side showing. Brush tops with leftover melted butter. Cover with dry towel & set to rise in warm place, 15 min. Heat over to 350°F. Bake about 30 min or until cake is golden brown & well risen. Serve hot or cooled, either as sliced coffee cake or pulled apart into individual sweet rolls. Grant me the Serenity to prioritize things I cannot delegate, the Courage to say No when I need to, and the Wisdom to know when to go home. ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
