Danish Pastry Coffee Cake
|Active dry yeast package||1|
|Warm water||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Egg yolks||3 , well beaten|
|Grated orange peel||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Finely chopped nuts||1 Cup (16 tbs)|
Soften yeast in the warm water.
Cream butter with 2 tablespoons sugar.
Beat in the yeast, beaten egg yolks, grated peel, and extract.
Continue beating until well blended.
Add the flour, about a fourth at a time, beating until blended after each addition.
Divide the dough into thirds; wrap separately in moisture-vaporproof material and refrigerate several hours or overnight.
When ready to roll out the pastry, prepare the filling.
Beat egg whites until frothy; add a mixture of the sugar and cinnamon, 2 tablespoons at a time, beating well after each addition.
Continue beating until stiff peaks are formed.
Fold in the nuts.
Removing one portion of pastry from refrigerator at a time, roll out on floured surface into a 16x12-inch rectangle.
Spread a third of the filling evenly over rectangle, then roll up starting with long side.
Repeat twice using remaining pastry and place rolls several inches apart in a jelly roll pan or on a baking sheet.
Cover lightly and set aside at room temperature 1 hour.
(Dough will rise only slightly.) Bake at 350°F 25 to 30 minutes, or until lightly browned.
Let cool in pan on wire rack.
While still warm, glaze with a confectioners' sugar icing, if desired.