Buttercream Coffee Cake Recipe
Ingredients
| Yeast package | 2 | |
| Warm milk | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Salt | 1 Teaspoon | |
| Flour | 5 Cup (16 tbs) | |
| Melted butter | ||
| Butter frosting | ||
Directions
Dissolve yeast in 1/2 cup lukewarm water.
Add milk, sugar, eggs, salt, butter and enough flour to make easily handled dough; mix well.
Knead until smooth; place in greased bowl.
Cover.
Let rise until doubled in bulk.
Punch down; divide into 3 parts.
Roll into 1/2-inch thick rectangles; brush heavily with melted butter.
Fold each rectangle in half, buttered sides together; place on baking sheet.
Let rise until doubled in bulk.
Bake at 375 degrees for about 25 minutes.
Spread with butter frosting.
Add milk, sugar, eggs, salt, butter and enough flour to make easily handled dough; mix well.
Knead until smooth; place in greased bowl.
Cover.
Let rise until doubled in bulk.
Punch down; divide into 3 parts.
Roll into 1/2-inch thick rectangles; brush heavily with melted butter.
Fold each rectangle in half, buttered sides together; place on baking sheet.
Let rise until doubled in bulk.
Bake at 375 degrees for about 25 minutes.
Spread with butter frosting.
Chef
