Orange Bowl Coffee Cake
|Active dry yeast/2 cakes red star compressed yeast||1 Ounce (Red Star)|
|Warm water||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter||3⁄4 Cup (12 tbs) (Land O'Lakes)|
|Salt||1 1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Orange juice||1⁄4 Cup (4 tbs)|
|Flour||4 Cup (64 tbs) (Pillsbury's Best Regular / Instant Blending)|
|Granulated sugar/Brown sugar||1 Cup (16 tbs)|
|Grated orange rind||2 Tablespoon|
|Chopped walnuts||1 Cup (16 tbs) (Diamond)|
Soften yeast in warm water.
Combine in mixing bowl 1 1/4 cup sugar, 1/4 cup soft butter, salt and milk.
Cool to lukewarm.
Stir in eggs, orange juice and yeast.
Gradually add flour to form a stiff dough.
Knead on floured surface until smooth and satiny, 3 to 5 minutes.
Place in greased bowl, turning dough to grease all sides.
Cover; let rise in warm place (85° to 90° F.) until light and doubled, about 1 hour.
Cream 1/2 cup butter.
Add 1 cup sugar and orange rind.
Roll out half of dough on floured surface to a 12 x 8 inch rectangle.
Spread with half of filling; sprinkle with 1/2 cup walnuts.
Starting with 12-inch side, roll jelly-roll fashion.
Cut into twelve 1-inch slices.
Arrange 1 inch apart on bottom and sides of well-greased 2-quart casserole or mixing bowl.
Place remaining slices in center.
Repeat with remaining dough.
Cover; let rise in warm place until light and doubled, about 45 minutes.
Bake at 350° for 30 to 35 minutes until golden brown.
Invert immediately onto cooling rack.