BRAIDED COFFEE CAKE
Combining two recipes had a wonderful result in a delicious coffee cake which I serve often to friends and family.-Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 30m
Yield 12-14 servings.
Number Of Ingredients 2
Steps:
- Roll dough into a 14x11-in. rectangle on a large greased baking sheet. Spread filling down center third of rectangle. (If using Fruity Cream Cheese Filling, first spread cream cheese mixture over dough, then top with jam.) On each long side, cut 1-in. strips about 3 in. into center. Starting at one end, fold alternately strips at an angle across filling (see photo at far right). Pinch ends to seal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
BRAIDED DATE COFFEE CAKE
"At Christmas, I decorate these braids with candied cherries and pecans," relates Muriel Lerdal, Humboldt, Iowa.
Provided by Taste of Home
Time 1h
Yield 3 loaves.
Number Of Ingredients 20
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, milk, oil, salt, eggs and 2 cups flour; beat on low speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, combine the dates, water, pecans, sugar and lemon juice in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool. , Punch dough down. Turn on a lightly floured surface; divide into thirds. Roll each portion into a 15x6-in. rectangle. Place on greased baking sheets. Spread a third of filling down the center third of each rectangle. , On each long side, cut 1-1/2-in.-wide strips 1-3/4 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over braids.
Nutrition Facts : Calories 181 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 139mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
BRAIDED COFFEE CAKE
Got this recipe from Better Homes, and it produces a very nice sweet bread. The good part about it is that you can make the dough and then refrigerate it for up to 24 hours. You can make it in the evening and then just assemble the bread in the morning!
Provided by Marz7215
Categories Yeast Breads
Time 2h45m
Yield 2 loaves, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in the 1/2 cup warm water. Stir in egg. In a small saucepan, heat and stir the 1/2 cup butter, 1/2 cup water, 1/4 cup sugar and salt until mixture is lukewarm and butter is almost melted. Stir butter mixture into the yeast mixture. Stir in flour.
- On a lightly floured surface, knead the dough for 4 to 6 strokes or until ingredients are combined. Transfer to a greased bowl. Cover with greased plastic wrap; chill if you like for 8-24 hours.
- Let dough stand, covered, at room temperature for 1 hour. Meanwhile, lightly grease baking sheet. Divide dough in half. On a lightly floured surface, roll each half of dough into a 14X9 inch rectangle. Spread the melted butter over dough rectangles. In a small bowl, mix nuts, 1/2 cup sugar, brown sugar and cinnamon. Cut each rectangle into 3 14X3 inch strips. Sprinkle the mixture in the center of each strip. Using your fingers pinch dough to seal.
- To shape a loaf, place 3 filled ropes, seam side down, 1 inch apart. Starting at the middle, loosely braid by bringing the left rope over the center rope. Next bring the right rope over new center rope. Repeat to end. Press ends together to seal; tuck under. Repeat to make a second loaf. Carefully transfer braids to cookie sheet. Cover and let rise for 1 hour.
- Preheat oven to 350°F Bake for 20-25 minutes or until loaves sound hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire racks. Meanwhile, in a medium bowl, combine 11/2 cup sifted powdered sugar, 1 tbsp milk, and 1/2 teaspoons vanilla. Stir in additional milk, 1 teaspoons at a time, until icing is easy to drizzle. Drizzle icing on loaves.
Nutrition Facts : Calories 1136.5, Fat 45.9, SaturatedFat 23.6, Cholesterol 144.4, Sodium 828.8, Carbohydrate 165.5, Fiber 5.8, Sugar 65.2, Protein 18.5
FREEZER BRAIDED NUT ROLL (COFFEE CAKE)
Originally from a Fleischman's Yeast cookbook, this has been a Christmas standard with our family for probably 30 years. Today I only make one recipe which makes 3 rolls, but when the children were little and funds were slight at Christmas, I would make these ahead in the freezer and then give them as Christmas presents for close friends. I would give them in the frozen state with a copy of the recipe for Christmas morning baking. If you like yeast breads, this is wonderful and not really hard. As often happens on Recipezaar, "don't let the length of the instructions scare you". They are provided for those who may be newbies at any kind of yeast baking and to share what I have learned over the years. Once you have mastered the technique, you can successfully double the recipe to make six nut rolls at a time. This year I served mine with Breakfast Overnight #61831 which is also ano overnight recipe. I hope you grow to like this as much as my family has over the years.
Provided by Lady Dancer
Categories Yeast Breads
Time 50m
Yield 3 Yeast Nut Rolls, 30-36 serving(s)
Number Of Ingredients 13
Steps:
- GETTING READY:.
- Put out the eggs and margarine a few hours ahead to make sure they are "room temperature" before you begin. (TIP: margarine MUST be room temperature, but eggs may be warmed by cracking into a bowl and setting bowl into another bowl of hot water and stirring until the chill is removed)
- Measure 6 1/2 c flour into large bowl and then separate out 1 1/4 cup and 1/4 cup from the bowl for separate additions. You may not end up using all 6 1/2 cups in the recipe. I try not to use all the flour as too much flour makes the bread dry and not as "yeasty".
- FILLING.
- Mix together the filling ingredients, divide into 3 equal amounts and refrigerate while making dough.
- MAKING DOUGH:.
- Mix together 1 1/4 c flour, sugar, salt & yeast.
- Add margarine.
- Gradually add tap water & beat for 2 minutes on medium speed.
- Add eggs and 1/4 cup flour.
- Beat on high for 2 minutes.
- Stir in enough flour to make soft dough (it will be soft and pliable and you can handle it without it sticking to your hands).
- Turn out on LIGHTLY floured board and knead for 8-10 minutes (today I use my Kitchenaid with a dough hook for 3-4 minutes).
- Divide dough into 3 equal pieces.
- Roll one piece into a 9 x 15 inch rectangle.
- Cut into 3 length-wise strips (3 x 15 each).
- Spread center of each strip with filling.
- Seal each one to make 3 ropes.
- Braid the 3 ropes, tucking ends under.
- Wrap loosely with plastic wrap and freeze.
- Repeat the process (steps 14-19) by rolling out, cutting, filling and braiding the remaining two piecies of dough.
- When frozen, wrap each of the braided nut rolls tightly in plastic wrap and hold in freezer up to 6 weeks).
- TO THAW and RAISE:.
- Place on lightly greased cookie sheet.
- Let stand covered loosely with plastic wrap at room temperature 8-12 hours (overnight)until raised. Draft-free is better so I put mine in a unheated oven overnight for this step.
- TO BAKE:.
- Remove plastic wrap.
- Put bread in oven, set timer for 12-15 minutes and start oven at 375. (Bread will raise a little more during pre-heating, OR preheat oven at 375 and bake for 10-13 minutes. I've done it both ways).
- Top should be slightly golden - don't let bottom get too brown.
- Remove from oven and drizzle with glaze.
- Serve while warm.
- Enjoy!
Nutrition Facts : Calories 259.3, Fat 13, SaturatedFat 1.9, Cholesterol 21.1, Sodium 167.5, Carbohydrate 31.5, Fiber 1.9, Sugar 11.8, Protein 5.6
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