Orange Bowl Coffee Cake Recipe
Ingredients
| Active dry yeast package | 2 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| 3/4 cup Land O'Lakes Butter | ||
| Salt | 1 1/2 Teaspoon | |
| Milk | 1/2 Cup (16 tbs), scalded | |
| Eggs | 2 | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Regular | 4 Cup (16 tbs) | |
| 1 cup granulated or brown sugar | ||
| Orange rind | 2 Tablespoon, grated | |
| 1 cup chopped Diamond Walnuts | ||
Directions
Soften yeast in warm water.
Combine in mixing bowl 1 1/4 cup sugar, 1/4 cup soft butter, salt and milk.
Cool to lukewarm.
Stir in eggs, orange juice and yeast.
Gradually add flour to form a stiff dough.
Knead on floured surface until smooth and satiny, 3 to 5 minutes.
Place in greased bowl, turning dough to grease all sides.
Cover; let rise in warm place (85° to 90° F.) until light and doubled, about 1 hour.
Cream 1/2 cup butter.
Add 1 cup sugar and orange rind.
Roll out half of dough on floured surface to a 12 x 8 inch rectangle.
Spread with half of filling; sprinkle with 1/2 cup walnuts.
Starting with 12-inch side, roll jelly-roll fashion.
Cut into twelve 1-inch slices.
Arrange 1 inch apart on bottom and sides of well-greased 2-quart casserole or mixing bowl.
Place remaining slices in center.
Repeat with remaining dough.
Cover; let rise in warm place until light and doubled, about 45 minutes.
Bake at 350° for 30 to 35 minutes until golden brown.
Invert immediately onto cooling rack.
Combine in mixing bowl 1 1/4 cup sugar, 1/4 cup soft butter, salt and milk.
Cool to lukewarm.
Stir in eggs, orange juice and yeast.
Gradually add flour to form a stiff dough.
Knead on floured surface until smooth and satiny, 3 to 5 minutes.
Place in greased bowl, turning dough to grease all sides.
Cover; let rise in warm place (85° to 90° F.) until light and doubled, about 1 hour.
Cream 1/2 cup butter.
Add 1 cup sugar and orange rind.
Roll out half of dough on floured surface to a 12 x 8 inch rectangle.
Spread with half of filling; sprinkle with 1/2 cup walnuts.
Starting with 12-inch side, roll jelly-roll fashion.
Cut into twelve 1-inch slices.
Arrange 1 inch apart on bottom and sides of well-greased 2-quart casserole or mixing bowl.
Place remaining slices in center.
Repeat with remaining dough.
Cover; let rise in warm place until light and doubled, about 45 minutes.
Bake at 350° for 30 to 35 minutes until golden brown.
Invert immediately onto cooling rack.
Chef
