Fresh Potato-Fruit Coffee Cake Recipe
Wait, just stop. Did you notice that a delicious Fresh Potato-fruit Coffee Cake recipe awaits you? This Fresh Potato-fruit Coffee Cake as a Side Dish is a winner! You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
Dry yeast - 1 package
Scalded milk - 1 cup
Shortening - 1/2 cup
Fresh hot mashed potatoes - 1 cup
Sugar - 1/3 cup plus 3/4 cup
Salt - 2 teaspoon
Eggs - 2 large, lightly beaten
Flour –2 cups, sifted
Melted butter - 6 tablespoons
Mixed glaceed fruits - 1 cup, diced
Ground cinnamon - 3/4 teaspoon
Egg white - 1 large
Directions
GETTING READY
1) Preheat oven to 350° F.
2) Take 1/2 cup warm water and dissolve yeast in it.
3) Grease and flour 2 8-inch ring molds.
MAKING
4) Take a large bowl and combine in it shortening, milk, 1/3 cup sugar, salt and potatoes in it. Cool the mixture to lukewarm.
5) Add eggs and yeast. Blend well.
6) Add 1 1/2 cup flour and mix well.
7) Cover and let rise in a warm place for about 1 hour or until bubbly.
8) Stir I enough remaining flour to make stiff dough. Use only as much flour as required.
9) Turn onto a lightly floured board and knead until elastic and smooth.
10) Place in a lightly greased bowl and turn upside the greased surface.
11) Cover and refrigerate overnight.
12) Roll out dough on a lightly floured board to 1 inch thickness.
13) Cut using a 2 inch biscuit cutter.
14) Dip each round in melted butter and then into the glaceed fruits.
15) Combine cinnamon and 3/4 cup sugar. Dip the rounds in prepared mixture.
16) Stand the rounds up in the prepared pans.
17) Sprinkle with any remaining fruit.
18) Take a bowl and beat egg white until frothy dn foamy. Brush on the cakes.
19) Let rise in a warm place for about 1 hour or until double in bulk.
20) Bake in the oven for about 35 minutes.
SERVING
21) Serve warm at snack time.
1) Preheat oven to 350° F.
2) Take 1/2 cup warm water and dissolve yeast in it.
3) Grease and flour 2 8-inch ring molds.
MAKING
4) Take a large bowl and combine in it shortening, milk, 1/3 cup sugar, salt and potatoes in it. Cool the mixture to lukewarm.
5) Add eggs and yeast. Blend well.
6) Add 1 1/2 cup flour and mix well.
7) Cover and let rise in a warm place for about 1 hour or until bubbly.
8) Stir I enough remaining flour to make stiff dough. Use only as much flour as required.
9) Turn onto a lightly floured board and knead until elastic and smooth.
10) Place in a lightly greased bowl and turn upside the greased surface.
11) Cover and refrigerate overnight.
12) Roll out dough on a lightly floured board to 1 inch thickness.
13) Cut using a 2 inch biscuit cutter.
14) Dip each round in melted butter and then into the glaceed fruits.
15) Combine cinnamon and 3/4 cup sugar. Dip the rounds in prepared mixture.
16) Stand the rounds up in the prepared pans.
17) Sprinkle with any remaining fruit.
18) Take a bowl and beat egg white until frothy dn foamy. Brush on the cakes.
19) Let rise in a warm place for about 1 hour or until double in bulk.
20) Bake in the oven for about 35 minutes.
SERVING
21) Serve warm at snack time.
