Sunburst Coffee Cake
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Active dry yeast||1 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Currant jelly||1⁄4 Cup (4 tbs)|
|Confectioners icing||1 Tablespoon|
In large mixer bowl combine 1 cup of the flour and the yeast.
Heat milk, sugar, shortening, and 1 teaspoon salt just till warm (115-120°), stirring to melt shortening.
Add to dry mixture; add egg and lemon peel.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately stiff dough.
Knead on a lightly floured surface till smooth and elastic (3 to 5 minutes).
Place in greased bowl, turning once.
Cover and let rise till double (1 to 11/2 hours).
Punch down; turn out on lightly floured surface.
Cover and let rest 10 minutes.
Roll out to 10x8-inch rectangle.
With doughnut cutter, cut into 12 doughnuts.
Arrange the doughnut 'holes' in a solid circle on greased baking sheet to form center.
Stretch the doughnut rings slightly; arrange around doughnut holes.
Let rise again till light (about 45 minutes).
Bake at 375° till done, 12 to 15 minutes.
Cool on rack.
Spoon jelly into center of outer rings.
Drizzle with Confectioners' Icing.
Sprinkle center with yellow sugar crystals, if desired
Serving size: Complete recipe
Calories 2343 Calories from Fat 581
% Daily Value*
Total Fat 66 g101.1%
Saturated Fat 18 g89.9%
Trans Fat 6.7 g
Cholesterol 226.5 mg75.5%
Sodium 146.8 mg6.1%
Total Carbohydrates 383 g127.6%
Dietary Fiber 12.7 g50.8%
Sugars 114.3 g
Protein 52 g104.9%
Vitamin A 8% Vitamin C 5.4%
Calcium 26.2% Iron 108.1%
*Based on a 2000 Calorie diet