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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 3 |
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This recipe makes 3 deliciously simple yeasted coffeecakes. Ingredients:
2 (.25 ounce) packages active dry yeast |
1/4 cup warm water (110 degrees f/45 degrees c) |
3 cups milk |
1 cup butter |
10 eggs, beaten |
1 1/2 cups white sugar |
1/4 teaspoon ground nutmeg |
1/4 teaspoon orange extract |
1 1/2 teaspoons vanilla extract |
10 cups all-purpose flour |
1 teaspoon salt |
1/2 cup butter, cubed |
2/3 cup white sugar |
Directions:
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1 cup butter until melted. Let cool until lukewarm.
2. In a large bowl, beat together the eggs and 1 1/2 cups sugar. Mix in the nutmeg, orange extract, vanilla extract, and the yeast mixture. Stir in 3 cups flour and the salt. Stir in 1/3 of the milk mixture. Mix in the remaining flour and milk mixture in two alternating additions. Cover bowl, and let rise until doubled, about 45 minutes.
3. In a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.
4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 10-inch Bundt pans.
5. Divide dough into the prepared pans, and sprinkle with the topping mixture.
6. Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.
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