Basic Coffee Cake Dough
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Warm water||3⁄4 Cup (12 tbs) (105 To 115°F)|
|Active dry yeast||1 Tablespoon (1 Package)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
1. In small saucepan, heat milk just until bubbles form around edge of pan; remove from heat. Add sugar, salt and butter, stirring until butter is melted. Let cool to lukewarm (a drop sprinkled on wrist will not feel warm).
2. If possible, check temperature of warm water with thermometer. Sprinkle yeast over water in large bowl, stirring until dissolved. Stir in lukewarm milk mixture.
3. Add egg and 1 1/2 cups flour; beat with wooden spoon until smooth. Add rest of flour; beat until dough is smooth and leaves side of bowl.
4. Shape and fill, for Almond-Twist Coffeecake, Apricot-Filled Coffeecake or Streusel-Filled Coffeecake.
Serving size: Complete recipe
Calories 3145 Calories from Fat 1329
% Daily Value*
Total Fat 151 g232.5%
Saturated Fat 92 g459.8%
Trans Fat 0 g
Cholesterol 591.3 mg197.1%
Sodium 1148.1 mg47.8%
Total Carbohydrates 404 g134.5%
Dietary Fiber 11.6 g46.4%
Sugars 160.1 g
Protein 51 g102.4%
Vitamin A 92.7% Vitamin C 0.07%
Calcium 32.2% Iron 100.1%
*Based on a 2000 Calorie diet