I'm new to bread-bakers and enjoy the list very much. I'd like to share a
coffee cake, which not only tastes excellent, but looks so also. The recipe
is be Prudence Hilburn from the book A Treasury of Southern Baking.
Strawberry Twist Coffee Cake:
1 tsp plus 1/4 cup sugar
1/4 cup warm water
1 pkg. yeast
1 egg
1 cup milk
1 tsp salt
3 to 4 cups flour- all-purpose
1/2 cup choppe pecans
3/4 cup finely crushed crisp coconut cookies
4 TB butter melted
1 cup strawberry jam
Glaze:
11/2 cup confectionsers sugar
2 to 3 TB milk
1/4 tsp vanilla
Combine 1 tsp sugar, warm water and yeast in a bowl. Stir and set aside
until bubbly.
In a large bowl combine remaining 1/4 cup sugar, egg, oil, milk and salt.
Stir to mix. Add 1 cup of flour and mix.
Stir in yeast mixture and add enough remaining flour to make a soft dough.
Knead until smooth. Place in oiled bowl, cover and let rise abut 1 hour.
Prepare Nut Filling:
In a small bowl combine pecans and crushed cookies.
Punch dough down and divide into 3 equal pieces. On a floured surface roll
one portion into a 12-inch circle. Place first circle on a 12-inch pizzia
pan. Brush with 2 TB butter. Sprinkle with 1/2 of the cookie mixture.
Continue with the next portion of the dough. After it is rolled, place on
top of the first circle of dough. Spread with the jam over the dough.
Roll the third portion into a 12-inch circle and place on top of the jam
covered dough. Brush remaining 2 TB butter and sprinkle with remaining
cookie mixture.
Place a glass (about 2 inches in diameter) upside down in the center of the
circle of dough. Do not press it into the dough. The glass is used only to
mark the center.
Cut the dough into 16 wedges: cutting to the glass. Twist each three layered
section 5 times and lay back on the pan. Remove the glass. Cover and allow
to rise until doubled, 40 to 45 minutes.
Preheat oven to 375F. Bake 20 to 25 minutes or until golden brown.
Cool slightly. Drizzle glaze of coffee cake.
To Make Glaze:
Combine sugar, milk, vanilla in a small bowl. Beat until smooth.