Sour Cream Sweet Dough Coffee Cake

Title:
Sour Cream Sweet Dough Coffee Cake

Yield:
1 Servings

Categories:
Breads,
Breakfast




Ingredients:





     2    Envelopes active dry yeast


   3/4 c  Warm water (105 to 115)


   1/2 c  Sugar


   1/2 c  Unsalted butter; melted


     1 c  Sour cream


     2    Eggs


 1 1/2 ts Salt


   1/2 ts Ground nutmeg


     1 tb Orange rind; grated


     6 c  Flour






 This makes enough dough for 6 coffee cakes.


 


 Place yeast in a small bowl; add 1 tablespoon of the sugar.  Add warm water


 and stir until yeast and sugar are dissolved.  Let stand 10 minutes.


 


 Combine melted butter, sour cream, eggs, salt, nutmeg, orange rind and


 remaining sugar in a large bowl.  Beat with an electric mixer until well


 blended.  Add 2 cups of flour; beat until well mixed.  Add yeast mixture


 and 2 more cups of flour; beat 2 minutes at medium speed, scraping down the


 sides of the bowl occasionally. Gradually stir in the remaining 2 cups of


 flour to make a medium soft dough. (Dough will be softer than bread dough.)


 


 Turn dough out onto a lightly floured surface.  Knead for 5minutes until


 smooth.


 


 Shape dough into a ball.  Place in a lightly oiled large bowl; turn to


 grease.  Cover loosely with plastic wrap.  Refrigerate atleast 4 hours,


 overnight or up to 2 days!


 


 Punch down risen dough.  Turn onto a lightly floured surface; knead


 briefly. Divide into 6 equal parts. Shape portions into 4" squares. Cover;


 let rest for up to 20 minutes.


 


 Roll out one  portion at a time on a lightly floured surface into a 10"


 square.  Keep remaining portions covered and in a cool place.  Spread


 filling of your choice evenly over dough to 1/2" of edges. Roll up tightly


 like a jelly roll. Pinch long seam and ends to seal. Shape into one of 13


 variations, hold for later baking (place on a lightly dusted cookie sheet;


 cover loosely with plastic wrap, refrigerate)  or freeze (wrapped airtight


 and sealed) for up to 2 weeks.


 


 Bake in preheated 350 oven for 20 to 25 minutes.  For shiny crust, brush


 with egg wash just before baking.


 


 FILLINGS:


 


 1.  Walnut Filling: Mix well 2 cups of ground walnuts, 1/4 cup sugar, 1/4


 cup golden raisins, 1 tablespoon dark rum and 1/4 teaspoon ground cinnamon


 in a samll bowl. Heat 1/4 cup milk and 1 tablespoon butter just to boiling


 point; stir into nut mixture. Makes enough to fill 2 coffee cakes.


 


 2.  Almond Filling:  Whirl 1 cup whole blanched almonds in a food processor


 until very finely chopped.  Add 3 tablespoons sugar, 1 egg and 1/4 teaspoon


 almond extract.  Makes enough to fill 2 coffee cakes.


 


 3.  Raisin Nut Filling:  Spread a rolled square of dough with 2 tablespoons


 melted butter.  Combine 1/3 cup raisins, 1/4 cup chopped nuts and 2


 tablespoons cinnamon sugar; sprinkle over the dough.  Makes enough for 1


 coffee cake.


 


 4.  Cheese Filling:  Mix together well one 7 1/2 ounce package farmer


 cheese, 1/4 cup sugar, 1/2 teaspoon grated lemon rind, 1 teaspoon lemon


 juice and 1 egg yolk in a food processor; whirl until well combined. Stir


 in 2 tablespoons dried currants. Makes enough to fill 2 coffee cakes.


 


 5.  Apricot Pecan Filling:  Combine 1 cup apricot butter, 1/4 cup chopped


 pecans and 1 teaspoon cinnamon sugar. Fold in 1/2 cup chopped pared apple.


 Makes enough to fill 2 coffee cakes.


 


 Streusel:  Combine 2/3 cup sugar, 2/3 cup flour, 1/3 cup butter cut-up and


 2 teaspoons ground cinnamon in the container of a food processor. Whirl


 until crumbly. Add 1/2 cup walnuts; whirl until walnuts are finely chopped.


 Freezes well.  Makes about 2 1/4 cups.


 


 Icing:  Combine 2 cups confectioners' sugar, 2 tablespoons warm milk or


 water, 1 teaspoon vegetable oil and 1/4 teaspoon vanilla in a small bowl.


 stir until smooth; add a little liquid if necessary.  Cover with damp


 papper toweling while working to keep from hardening.


 


 Egg Wash:  Combine 1 egg and 1 tablespoon of water.  Mix very well.


 Recipe By     : Laura Hunter


 


 Posted to FOODWINE Digest 17 November 96


 


 Date:    Mon, 18 Nov 1996 16:17:01 -0500


 


 From:    Laura Hunter