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Sunburst Coffee Cake

Chef.at.Home's picture
Ingredients
  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)
  Egg 1
  Grated lemon peel 1⁄2 Teaspoon
  Currant jelly 1⁄4 Cup (4 tbs)
  Confectioners icing 1 Tablespoon
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Bread

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