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