Pumpkin Swirl Coffee Cake Recipe
Ingredients
| All purpose flour | 2 1⁄2 Cup (40 tbs) | |
| Active dry yeast | 1 | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Granulated sugar | 1⁄4 Cup (4 tbs) | |
| Butter | 3 Tablespoon | |
| Egg | 1 | |
| Egg yolk | 1 | |
| Canned pumpkin | 3⁄4 Cup (12 tbs) | |
| Packed brown sugar | 1⁄2 Cup (8 tbs) | |
| Pumpkin pie spice | 1 Teaspoon | |
| Raisins | 1⁄3 Cup (5.33 tbs) | |
| Walnuts | 1⁄3 Cup (5.33 tbs), chopped | |
| Powdered sugar | 1⁄2 Cup (8 tbs), sifted | |
| Vanilla | 1⁄2 Teaspoon | |
| Milk | 2 Teaspoon |
Directions
1. In a medium mixing bowl combine 3/4 cup of the flour and the yeast; set aside. In a small saucepan heat and stir the 1/2 cup milk, granulated sugar, margarine, and 1/2 teaspoon salt just till warm (120° to 130°) and margarine or butter almost melts. Add milk mixture to flour-yeast mixture along with the whole egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place till double in size (1 to 1 1/2 hours).
3. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a baking sheet; set aside. Meanwhile, in a mixing bowl combine egg yolk, pumpkin, brown sugar, pumpkin pie spice, and 1/8 teaspoon salt. Stir in raisins and walnuts.
4. On a lightly floured surface roll dough to a 20 x 10-inch rectangle. Spread pumpkin mixture to within 1/2 inch of edges. Roll up, jelly-roll style, beginning with a long side. Place dough, seam side down, on prepared baking sheet. Form dough into a ring; seal seam. Cover; let rise till almost double (45 to 60 minutes).
5. Bake in a 350° oven 25 to 30 minutes or till bread sounds hollow when you tap the top with your fingers. (If necessary, cover with foil the last 5 to 10 minutes of baking to prevent overbrowning.) Cool on a rack.
6. For icing, combine powdered sugar, vanilla, and enough milk to make icing easy to drizzle. Drizzle atop cooled coffee cake.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place till double in size (1 to 1 1/2 hours).
3. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a baking sheet; set aside. Meanwhile, in a mixing bowl combine egg yolk, pumpkin, brown sugar, pumpkin pie spice, and 1/8 teaspoon salt. Stir in raisins and walnuts.
4. On a lightly floured surface roll dough to a 20 x 10-inch rectangle. Spread pumpkin mixture to within 1/2 inch of edges. Roll up, jelly-roll style, beginning with a long side. Place dough, seam side down, on prepared baking sheet. Form dough into a ring; seal seam. Cover; let rise till almost double (45 to 60 minutes).
5. Bake in a 350° oven 25 to 30 minutes or till bread sounds hollow when you tap the top with your fingers. (If necessary, cover with foil the last 5 to 10 minutes of baking to prevent overbrowning.) Cool on a rack.
6. For icing, combine powdered sugar, vanilla, and enough milk to make icing easy to drizzle. Drizzle atop cooled coffee cake.
Chef
