Danish Yeast Coffee Cake (Kaffekage) |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 4 |
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I haven't tried this yet; from the cookbook Aeblskivers and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Ingredients:
2 cups milk, divided |
1 (1/4 ounce) package dry yeast |
4 cups flour, divided |
1/2 cup melted butter |
1/2 cup sugar |
1/2 lemon rind, grated |
3 eggs, beaten |
1 teaspoon cinnamon |
2 tablespoons chopped almonds |
2 tablespoons firm butter |
Directions:
1. Scald milk; cool to lukewarm.
2. Pour 1/4 cup of the cooled milk over the yeast and let stand.
3. Beat remaining milk into 2-1/4 cups flour.
4. Stir in the yeast mixture; let rise until dough springs back to touch,
5. then mix in melted butter, sugar, lemon rind, and beaten eggs.
6. Stir in the remaining flour.
7. Spread dough about 1 inch thick on two greased baking sheets and let rise again.
8. When well risen, sprinkle with cinnamon and almonds; dot with firm butter.
9. Bake in preheated 400 degree oven for 15 minutes; lower heat to 375 degrees and bake until brown, about 12-15 minutes.
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