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.
Serving size: Complete recipe
Calories 6042 Calories from Fat 2818
% Daily Value*
Total Fat 318 g488.8%
Saturated Fat 105.6 g527.8%
Trans Fat 0 g
Cholesterol 797.1 mg265.7%
Sodium 3139.3 mg130.8%
Total Carbohydrates 688 g229.5%
Dietary Fiber 48.2 g192.6%
Sugars 263.1 g
Protein 123 g246.7%
Vitamin A 101.4% Vitamin C 119.8%
Calcium 54.5% Iron 214.9%
*Based on a 2000 Calorie diet