Coffee Cake

Coffee Cake

This is an old Christmas morning tradition. I don't remember which side of the family it comes from, but it sure is good. This is not what you think of coffee cake when you go to the grocery store bakery. This is traditional German coffee cake.

2 T yeast

2 c warm water

1 t salt

¾ c sugar

½ c melted butter

3 eggs, beaten

6 T dry milk

6 c flour

Dissolve yeast in water. Add salt, sugar, butter and eggs. Add milk and flour. Stir until smooth. Let stand until doubled. Knead down, adding a little flour. Roll out to 1/3” spread with butter. Fold like a jelly roll. Return to bowl and chill 1 hour. Roll out. Spread with butter and roll again. Wrap in wax paper. Chill 1-24 hours or freeze up to 6 weeks. Divide into 6 parts. Roll into 1/8”. Spread butter. Add filling of raisins nuts, brown sugar and cinnamon and spread OR spread with jam. Roll. Make several small cuts on top. Bake a ring or bake flat at 350’ for 25 mins. Frost with drizzle.

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