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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 48 |
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Mother used to make this coffee cake for special occasions. She clipped it from a newspaper more than 55 years ago; it's still a treasured recipe. Ingredients:
1 package (1/4 ounce) active dry yeast |
3 tablespoons sugar, divided |
1/4 cup warm milk (110° to 115°) |
4 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 cup butter |
3 egg yolks |
1 cup half-and-half cream, heated to lukewarm |
chopped nuts for garnish |
icing: |
1 cup confectioners' sugar |
1 tablespoon milk |
1/4 teaspoon vanilla extract |
Directions:
1. Dissolve yeast and 2 teaspoons sugar in milk; set aside. Combine flour, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Beat the egg yolks into the cream; add to the flour mixture along with the yeast mixture. Blend well and form into a ball. Place dough in a greased bowl; cover and refrigerate overnight.
2. Punch dough down; place on a lightly floured surface and divide into six balls. Using hands, roll each ball into a 24-in. rope. On a greased baking sheet, twist two ropes together, then shape into a 6- to 8-in. ring. Pinch ends together and sprinkle with nuts. Repeat with remaining two rings. Cover and let rise until almost doubled, about 30 minutes.
3. Bake at 350° for 25 minutes. Bake at 350° for about 25 minutes or until golden brown. Place on wire racks. Combine icing ingredients; drizzle over warm rings. Yield: 3 coffee cakes.
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