Best Freezer Braided Nut Roll Coffee Cake Recipes

CINNAMON-RAISIN COFFEE CAKE

Steps:

• In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CANDY CANE COFFEE CAKE

Steps:

• Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)
• Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet.
• Mix apricots and chopped cherries. Spread one-third of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.

AUSTRIAN GUGELHUPF (YEAST-RISEN COFFEE CAKE)

Steps:

• Thickly butter a 6-8 cup gugelhupf pan (or other decorative tube pan).
• Make the sponge: warm the milk over low heat in a small saucepan until it is just lukewarm, about 100°.
• Transfer milk to a small bowl; whisk in yeast.
• Stir in the flour and cover the bowl with plastic wrap; let the sponge rise until very puffy, about 20 minutes.
• Meanwhile, stir together the raisins and rum; let raisins soak in rum while you prepare the dough.
• Make the dough: use an electric stand mixer with paddle attachment-beat the butter with the sugar and salt on medium speed until soft and light, about 2-3 minutes.
• Beat in the lemon zest and vanilla.
• Beat in the egg yolks, one at a time, beating smooth after each addition.
• Stop mixer and scrape the sponge into the bowl; beat on lowest speed until incorporated, about 1 minute.
• Drain raisins well, reserving the rum; beat the rum into the dough, then beat in the flour.
• Beat the dough for 2 minutes on lowest speed, then stop the mixer and let dough rest for 10 minutes.
• Beat the dough on medium speed until it is smooth and elastic, about 2 additional minutes.
• Decrease speed to lowest and beat in the raisins and the chopped almonds.
• Scrape the dough into a buttered bowl and turn it over so that the top is buttered.
• Cover bowl with plastic wrap and let dough rise until it just begins to puff, about 20 minutes.
• Prepare mold: scatter the sliced almonds all over the buttered inside of the mold, rotating the mold to cover the buttered surface evenly with almonds.
• Invert to mold to remove any of the almonds that have not stuck to the butter.
• Using a large rubber spatula , carefully scrape the dough into prepared mold-try to avoid disturbing the sliced almonds.
• Cover the mold with a towel or piece of buttered plastic wrap and let the dough rise until it is doubled (if using a 6-cup mold, the risen dough should reach the top of the mold; if you are using an 8-cup mold, the risen dough should reach about ½ inch short of the top).
• About 15 minutes before the gugelhupf is risen, set a rack in the middle of the oven and preheat to 375°.
• Bake the gugelhupf until it is well risen and deep golden, about 40-45 minutes; pick should come out clean.
• Cool gugelhupf in pan on a rack for 10 minutes, then invert it onto the rack, remove the mold and cool completely.
• Serve: use a sharp serrated knife to cut into slices; storage: keep wrapped in plastic.

MAKE-AHEAD COFFEE CAKE

Steps:

• Cream butter and sugar until light and fluffy; beat in 1 egg at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13x9-in. baking dish., Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove coffee cake from refrigerator while oven heats. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes., Cool on a wire rack 10 minutes. Mix icing ingredients; drizzle over warm coffee cake.

CABINKAT'S SWEET KOLACHé NUT ROLL

Steps:

• In very large bowl, dissolve yeast in water and let set until foamy, about 10 minutes.
• Add melted butter, salt, egg yolks, and 2 tablespoons sugar. Mix well.
• Add flour to mix slowly until it forms nice dough. Should not be tacky. Add a bit more flour if needed.
• Cover bowl and let raise in warm place 1 hour.
• In mean time, beat egg whites with mixer until frothy or foamy. Add 1 cup sugar, slowly until stiff peak forms. Fold in vanilla, cinnamon, and walnuts. You can use Black walnuts if preferred.
• When dough has risen, cut into 2 equal parts. Roll out on floured surface until you get a 12 X 18 (give or take) sheet. Spread nut mixture onto surface and leave 1 inch space all around. Roll like you would a jellyroll or pinwheel. Use water at last open area to seal, fold or tuck under slightly left to right sides. Place on lightly greased cookie sheet length-wise and repeat with second one.
• Preheat oven 375º degrees.
• Once both are placed on cookie sheet, poke with fork in about 5 areas on each to let dough breath. Cover with light towel and let rise about 15-20 minutes.
• Remove towel, place in center rack in oven and bake for 20-25 minutes. Should be golden brown.
• Brush with melted butter if preferred.
• When completely cooled, cut into 1" slices and pat with butter, serve with coffee (if preferred).

POPPY SEED OR NUT ROLL

Steps:

• Combine all filling ingredients (except raisins) and beat well.
• Set aside.
• Dissolve yeast in 1/2 cup of the warm milk.
• Combine the flour, sugar, salt and eggs.
• Add remainder of the milk, butter and yeast mixture.
• Beat until elastic.
• Sprinkle top with a little flour and cover with a cloth.
• Let stand in a warm place until double in size.
• Punch down.
• Divide the dough into 2 pieces.
• Put on floured board and roll out into a rectangle.
• Spread with cooled filling and sprinkle with raisins.
• Roll like a jelly roll.
• Place in greased pan and let stand to rise again.
• Brush top with margarine or butter bake for 45-60 minutes in 350 degree oven.

HOLIDAY NUT ROLL (AMERICANIZED CROATIAN NUT ROLL)

Steps:

• Scald milk in small pan, set off burner and cool to warm. In large mixing bowl combine warm milk and yeast with wire whisk. Beat eggs in separate bowl, then add to milk. Beat milk-egg mixture by hand for 2 minutes. Mix in sugar and margarine. Add flour slowly, mixing as you go (my grandmother insists this should be done with a wood spoon). Do not rise, do not chill. Set aside.
• Chop walnuts (food processor or very finely by hand). In large mixing bowl, combine walnuts, white sugar, and milk. Mix thoroughly. Add remaining ingredients (butter, brown sugar, salt, vanilla, whiskey), mixing thoroughly. Filling should be thick and moist, but not stiff.
• Pre-heat oven to 325 degrees.
• Separate large dough ball completely into 10-12 equal balls (simple method is to cut dough to equal portions on a cutting board with a lightly floured butcher knife then reform portions to balls).
• On a rolling board or clean counter, roll each dough ball to about 1/4 inch thickness in an oblong-oval shape. Spread nut mixture over rolled dough, covering the entirety with a thin layer, and keeping the mixture about 1/2 inch to 1 inch away from the edges of the dough.
• Form the roll first by folding the horizontal edges of the dough inwards on both the left and right sides. Then fold up the bottom of the dough about 1 1/2 inches. Each side and the bottom of the dough should now be folded in towards the middle of the rolled dough so that the nut covering is enclosed by the folded sides. Begin rolling from the bottom of the dough (where you just made the fold) towards the top. When you reach the top, fold the edges into a wide triangular flap (so that the roll will end with an overlapping wide "V"). Place the roll "V" down on a greased cookie sheet. This sounds complicated, but the basic idea is simply to close off the edges to prevent leaking--if you simply roll it like a jelly roll, the filling would ooze out and burn on the pan.
• Brush top with beaten egg (makes the roll pale gold-brown when baked).
• Repeat process to form other rolls. If nut mixture becomes thick and difficult to spread add more evaporated milk.
• Keep rolls at least 2 inches apart on baking sheets, and bake each for 20-25 minutes or until tops appear golden-brown. Cool at least 20 minutes before moving.