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Easter Nest Coffee Cake

Chef.at.Home's picture
Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Milk 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  All purpose flour 3 Cup (48 tbs)
  Egg 1 , slightly beaten
  Shredded coconut 2 Tablespoon
  Green food coloring 1 Pinch
  Confectioners' icing 1 Cup (16 tbs)
  Candy decorations 4 Tablespoon
Directions

Soften yeast in 1/4 cup warm water (110°).
Heat milk, sugar, shortening, and 1 teaspoon salt till sugar dissolves; cool to lukewarm.
Stir in 7 cup of the flour; beat smooth.
Add softened yeast and egg; beat well.
Stir in enough remaining flour to make a soft dough.
Knead on lightly floured surface till smooth and elastic (8 to 10 minutes).
Place in greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Punch dough down; divide into thirds.
Cover; let rest 10 minutes.
Shape 1/3 of dough into 6 'eggs'; place close together in center of greased baking sheet.
For 'nest', shape remaining dough into two 26-inch ropes; twist together.
Coil around 'eggs' (see photo at left); seal ends.
Cover; let rise in warm place till double (about 1 hour).
Bake at 375° for 15 to 20 minutes.
Remove from sheet; cool.
Tint coconut with a few drops of green food coloring.
Frost coffee cake with Confectioners' Icing.
Sprinkle 'eggs' with candy decorations and 'nest' with tinted coconut.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday
Ingredient: 
Coconut

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