Lincoln Log Coffee Cake
|Flour||3 Cup (48 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Active dry yeast||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Unsalted butter||2 Tablespoon|
|Chocolate icing||1 Cup (16 tbs) (adjust quantity as needed)|
|Cream cheese||4 Ounce, softened|
1 Combine 1 1/2 cups flour, sugar, salt, and yeast in a large bowl. Heat milk, water, and butter to hot (120-130°F).
2 Add milk mixture to dry ingredients and mix thoroughly. Add egg and enough remaining flour to make a soft dough. Mix thoroughly.
3 Knead on lightly floured surface for about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Make filling: Cream the cheese with sugar until light and fluffy. Then blend in egg yolk.
6 Punch down dough. Roll dough into a 9 x 12-inch rectangle.
7 Spread with cheese filling, leaving 1/2 inch of dough all around edge. Roll up jelly-roll style to form 12-inch roll. Seal edges and place on greased baking sheet.
8 Using scissors, cut slits % through dough at 1-inch intervals.
9 Cover; let rise in warm place until double€”about 45 minutes.
10 Bake in a preheated 350°F oven about 25 minutes or until done. Cool on wire rack. Cover with Chocolate Icing to look like bark.