Walnut Filled Coffee Cakes Recipe
Ingredients
| Active dry yeast | 1 | |
| Sugar | 4 Tablespoon, divided | |
| Warm water | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Butter | 1 Cup (16 tbs), softened | |
| Milk | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| All purpose flour | 6 Cup (16 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) (FILLING:) | |
| All purpose flour | 1/2 Cup (16 tbs) (FILLING:) | |
| Ground cinnamon | 1 Teaspoon (FILLING:) | |
| Cold butter | 6 Tablespoon (FILLING:) | |
| Walnuts | 1/2 Cup (16 tbs), chopped (FILLING:) | |
| 1-1/2 cups confectioners'sugar | ||
| Orange juice | 4 Teaspoon (GLAZE:) | |
Directions
In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in the warm water; let stand for 5 minutes.
Add the eggs, butter, milk, salt, 5 cups flour and remaining sugar; beat until smooth.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Cover and refrigerate overnight.
For filling, in a small bowl, combine the brown sugar, flour and cinnamon; cut in the butter until the mixture resembles coarse crumbs.
Stir in walnuts.
Punch the dough down.
On a floured surface, roll into a 21-in. circle; cut into four wedges.
Spread filling over dough to within 1/2 in. of the edges.
Roll up each wedge from the wide end; place point side down on baking sheets coated with cooking spray.
Curve ends to form crescents.
Cut slits in the pastry.
Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 15-20 minutes or until golden brown.
Remove from pans to wire racks to cool.
Combine glaze ingredients; drizzle over the coffee cakes.
Cut each into 12 slices.
Add the eggs, butter, milk, salt, 5 cups flour and remaining sugar; beat until smooth.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Cover and refrigerate overnight.
For filling, in a small bowl, combine the brown sugar, flour and cinnamon; cut in the butter until the mixture resembles coarse crumbs.
Stir in walnuts.
Punch the dough down.
On a floured surface, roll into a 21-in. circle; cut into four wedges.
Spread filling over dough to within 1/2 in. of the edges.
Roll up each wedge from the wide end; place point side down on baking sheets coated with cooking spray.
Curve ends to form crescents.
Cut slits in the pastry.
Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 15-20 minutes or until golden brown.
Remove from pans to wire racks to cool.
Combine glaze ingredients; drizzle over the coffee cakes.
Cut each into 12 slices.
Chef
