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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This recipe makes one large coffee cake, so it's great to take to potlucks. The maple flavorings is a nice change from the more common fruit fillings. Ingredients:
1 tablespoon active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/4 cup shortening |
1/4 cup sugar |
1 egg |
1 teaspoon salt |
1 teaspoon maple flavoring |
1/8 teaspoon ground cardamom |
3-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1 cup packed brown sugar |
1/3 cup chopped pecans |
1 teaspoon ground cinnamon |
1 teaspoon maple flavoring |
6 tablespoons butter, softened |
glaze: |
1-1/2 cups confectioners' sugar |
1/4 teaspoon maple flavoring |
2 to 3 tablespoons milk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add milk, shortening, sugar, egg, salt, maple flavoring, cardamom and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a 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 hour.
3. Meanwhile, grease a baking sheet or 14-in. pizza pan or line with foil. For filling, combine the brown sugar, pecans, cinnamon and maple flavoring; set aside.
4. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each into a 14-in. circle; place one on prepared pan. Spread with a third of the butter; sprinkle with a third of the filling. Top with a second circle of dough; top with butter and filling. Repeat. Pinch to seal.
5. Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge five to six times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
6. Bake at 375° for 25-30 minutes or until golden brown. For glaze, combine the sugar, maple flavoring and enough milk to achieve desired consistency; set aside.
7. Carefully remove bread from pan by running a metal spatula under it to loosen. Transfer to a wire rack. Drizzle with glaze. Cool completely or serve while slightly warm. Yield: 1 loaf.
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