Home Made Cherry Lattice Coffee Cake
|Milk||1⁄2 Cup (8 tbs)|
|Active dry yeast||1|
|All purpose flour||2 Cup (32 tbs)|
|All purpose flour||2 Tablespoon|
In small saucepan heat milk just till warm (110° to 115°).
Add to yeast, stirring to dissolve.
In small mixer bowl cream together butter or margarine, sugar, and salt.
Add 1 egg and 1 egg yolk (reserve 1 egg white); beat well.
By hand, stir in the 2 cups flour alternately with the softened yeast mixture.
Do not overbeat.
Set aside 1/2 cup of the dough.
Spread the remaining dough in a well-greased 9x9x2-inch baking pan.
Spobn Cherry Filling over dough in pan, spreading the filling to edges of pan.
For lattice top, blend the 2 tablespoons flour into the reserved 1/2 cup dough.
Roll out on a floured surface to a 9x4-inch rectangle.
Cut dough into eight 9x1/2 inch strips.
Arrange strips in a lattice pattern over the filling in pan.
Combine the reserved egg white and the water; brush over strips of dough.
Cover and let rise in a warm place till double (about 1 hour).
Bake at 375° for 25 to 30 minutes.