You are here

Walnut Filled Coffee Cakes

the.instructor's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Sugar 4 Tablespoon, divided
  Warm water 1 Cup (16 tbs) (110 To 115 Degree F)
  Eggs 2
  Butter 1 Cup (16 tbs), softened
  Milk 1 Cup (16 tbs)
  Salt 1 Teaspoon
  All purpose flour 6 Cup (96 tbs)
For filling
  Packed brown sugar 1 Cup (16 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Teaspoon
  Cold butter 6 Tablespoon
  Chopped walnuts 1⁄2 Cup (8 tbs)
For glaze
  Confectioners sugar 1 1⁄2 Cup (24 tbs)
  Orange juice 4 Teaspoon
Directions

In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in the warm water; let stand for 5 minutes.
Add the eggs, butter, milk, salt, 5 cups flour and remaining sugar; beat until smooth.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Cover and refrigerate overnight.
For filling, in a small bowl, combine the brown sugar, flour and cinnamon; cut in the butter until the mixture resembles coarse crumbs.
Stir in walnuts.
Punch the dough down.
On a floured surface, roll into a 21-in. circle; cut into four wedges.
Spread filling over dough to within 1/2 in. of the edges.
Roll up each wedge from the wide end; place point side down on baking sheets coated with cooking spray.
Curve ends to form crescents.
Cut slits in the pastry.
Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 15-20 minutes or until golden brown.
Remove from pans to wire racks to cool.
Combine glaze ingredients; drizzle over the coffee cakes.
Cut each into 12 slices.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Dish: 
Cake
Ingredient: 
Walnut

Rate It

Your rating: None
4.340625
Average: 4.3 (16 votes)