Danish Coffee Cake Recipe
I feel one can never have enough of Asian food. One of its offering is this delicious Danish Coffee Cake which compels me to feel so. It is an Asian delicacy, served as Dessert world-wide. Now won't you thank me for sharing this Danish Coffee Cake recipe.
Ingredients
Dough:
1 package active dried yeast
1/4 cup warm water (105°F to 115°F)
1 tablespoon flour
1 teaspoon sugar
3 1/2 cups flour
3 eggs
1/3 cup butter, melted
1/3 cup milk
1 1/2 teaspoon grated lemon rind
Pinch of salt
Filling:
5 tablespoons melted butter
1/2 cup apricot jam
1/3 cup sugar
1/2 cup each sliced almonds and chopped walnuts
1 teaspoon ground cardamon
2 teaspoons cinnamon
1 egg yolk
1 tablespoon water
Directions
To make the dough, in a small bowl sprinkle the yeast with the water.
Stir in the flour and sugar.
Cover and set aside for ten minutes to let it rise.
Meanwhile, place the flour in a large bowl.
Make a hole in the center.
Break in the eggs and add the melted butter, milk, lemon rind, salt and yeast mixture.
Mix and knead for ten to fifteen minutes or until smooth and satiny.
Lightly grease a bowl with butter and drop in the ball of dough.
Turn once.
Cover and set aside in a warm place to rise, about one and two hours or until doubled in bulk.
Turn the dough out onto a lightly floured surface.
Roll into a ten-by-twenty-inch rectangle.
Brush the dough with the melted but- ter.
Spread with the apricot jam.
In a separate bowl combine the sugar, nuts and spices.
Sprinkle over the jam.
Roll up the dough jellyroll fashion.
Place, seam side down, on a lightly greased baking sheet.
Bring the ends together to form a circle, pinching the ends together to join.
With scissors, cut into the dough about two-thirds inch (but not through) at one-and-a-half-inch intervals.
Brush with the egg yolk mixed with the water.
Place in a warm place until doubled in bulk.
Bake at 350 degrees for about thirty-five minutes, or until golden brown.
Stir in the flour and sugar.
Cover and set aside for ten minutes to let it rise.
Meanwhile, place the flour in a large bowl.
Make a hole in the center.
Break in the eggs and add the melted butter, milk, lemon rind, salt and yeast mixture.
Mix and knead for ten to fifteen minutes or until smooth and satiny.
Lightly grease a bowl with butter and drop in the ball of dough.
Turn once.
Cover and set aside in a warm place to rise, about one and two hours or until doubled in bulk.
Turn the dough out onto a lightly floured surface.
Roll into a ten-by-twenty-inch rectangle.
Brush the dough with the melted but- ter.
Spread with the apricot jam.
In a separate bowl combine the sugar, nuts and spices.
Sprinkle over the jam.
Roll up the dough jellyroll fashion.
Place, seam side down, on a lightly greased baking sheet.
Bring the ends together to form a circle, pinching the ends together to join.
With scissors, cut into the dough about two-thirds inch (but not through) at one-and-a-half-inch intervals.
Brush with the egg yolk mixed with the water.
Place in a warm place until doubled in bulk.
Bake at 350 degrees for about thirty-five minutes, or until golden brown.
