Walnut Filled Coffee Cakes
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Sugar||4 Tablespoon, divided|
|Warm water||1 Cup (16 tbs) (110 To 115 Degree F)|
|Butter||1 Cup (16 tbs), softened|
|Milk||1 Cup (16 tbs)|
|All purpose flour||6 Cup (96 tbs)|
|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)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Orange juice||4 Teaspoon|
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.