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.