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Sunburst Coffee Cake

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  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Scalded milk 1⁄3 Cup (5.33 tbs)
  Sifted all purpose flour 3 Cup (48 tbs)
  Egg 1
  Raisins 1⁄2 Cup (8 tbs)
  Candied cherries 1⁄4 Cup (4 tbs), cut up
  Chopped candied citron 2 Tablespoon

Soften yeast in water.
Combine next 4 ingredients; cool to lukewarm.
Add 7 cup flour and beat smooth.
Add yeast and egg; mix well.
Add fruit and enough flour to make soft dough.
Turn out on lightly floured surface; knead till smooth (5 to 8 minutes).
Place in a greased bowl, turning dough once.
Cover and let rise till double.
Punch down; turn out on a lightly floured surface.
Cover and let rest 10 minutes.
Divide dough into 12 equal pieces.
With hands roll each piece into a rope 8 inches long and 3/4 inch thick.
On lightly greased baking sheet, arrange 6 pieces in a U-shape around a 4-inch circle with ends toward the center.
Make the remaining 6 pieces into oval shapes and arrange over the U-shapes, with ends joining in the center.
Let rise till double (1 hour).
Bake in a moderate oven (350°) for 25 minutes or until done.
Drizzle with Confectioners' Icing.

Recipe Summary

Cook Time: 
25 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2633 Calories from Fat 560

% Daily Value*

Total Fat 63 g97.6%

Saturated Fat 16.5 g82.4%

Trans Fat 6.7 g

Cholesterol 219 mg73%

Sodium 2084.4 mg86.9%

Total Carbohydrates 468 g156%

Dietary Fiber 17.3 g69.1%

Sugars 150.1 g

Protein 56 g111.7%

Vitamin A 6.7% Vitamin C 18.1%

Calcium 23.8% Iron 125.7%

*Based on a 2000 Calorie diet

Sunburst Coffee Cake Recipe