Basic Coffee Cake Dough Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Main IngredientWheat
Ingredients
| Milk | 1/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Warm water | 1/4 Cup (16 tbs) | |
| Active dry yeast package | 1 | |
| Egg | 1 | |
| All purpose flour | 2 1/2 Cup (16 tbs) |
Directions
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. Turn out dough onto lightly floured pastry cloth. Knead until dough is satiny and elastic and blisters appear on surface.
5. Place in lightly greased large bowl; turn to bring greased side up. Cover with towel; let rise in warm place (85°F), free from drafts, until double in bulk—1 to 1 1/2 hours.
6. Punch down dough with fist. Turn out onto lightly floured pastry cloth; knead 10 to 15 times.
7. Shape and fill, for Almond-Twist Coffeecake, Apricot-Filled Coffeecake or Streusel-Filled Coffeecake.
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. Turn out dough onto lightly floured pastry cloth. Knead until dough is satiny and elastic and blisters appear on surface.
5. Place in lightly greased large bowl; turn to bring greased side up. Cover with towel; let rise in warm place (85°F), free from drafts, until double in bulk—1 to 1 1/2 hours.
6. Punch down dough with fist. Turn out onto lightly floured pastry cloth; knead 10 to 15 times.
7. Shape and fill, for Almond-Twist Coffeecake, Apricot-Filled Coffeecake or Streusel-Filled Coffeecake.
Chef
