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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 48 |
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My family and friends always feel treasured when I make this delicious bread for them. They really love its pretty wreath shape and chocolate cream cheese filling. If you only want to make four coffee cakes, this recipe can easily be halved to fit into a regular mixing bowl. Or make it in two batches. Ingredients:
14-1/2 to 15 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1/4 cup active dry yeast |
4 teaspoons salt |
3 cups water |
1 cup orange juice |
1/2 cup canola oil |
4 eggs |
1/4 cup grated orange peel |
1 teaspoon orange extract |
filling: |
1 package (8 ounces) cream cheese, softened |
1/2 cup sugar |
1 cup (6 ounces) semisweet chocolate chips, melted and cooled |
3 eggs |
1 teaspoon vanilla extract |
icing: |
4 cups confectioners' sugar |
1 teaspoon orange extract |
6 tablespoons 2% milk |
Directions:
1. In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water, orange juice and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, orange peel and extract; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. In a small bowl, beat cream cheese and sugar until smooth. Add chocolate, 1 egg and vanilla. Beat until blended; set aside.
4. Punch dough down. Turn onto a lightly floured surface; divide into eight portions. Roll each portion into a 12-in. x 7-in. rectangle. Spread about 1/4 cup filling to within 1/2 in. of edges.
5. Roll up jelly-roll style, starting with a long side; pinch seams and tuck edges under. Place seam side down on greased baking sheets; pinch ends together to form a ring.
6. With kitchen scissors, cut from outside edge two-thirds of the way toward center of ring at 2-in. intervals. Separate strips slightly and twist so filling shows. Cover and let rise until doubled, about 30 minutes. Beat remaining eggs; brush over coffee cakes.
7. Bake at 375° for 15-18 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients until smooth; drizzle over coffee cakes. Yield: 8 coffee cakes (6 slices each).
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