MOM'S SOUR CREAM COFFEE CAKE

MOM'S SOUR CREAM COFFEE CAKE image

Categories Bread

Yield 12 slices

Number Of Ingredients 17

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4 packages yeast
1/2 c sugar
1/2 c warm water
1 t salt
1/2 c milk
1 c sour cream
2 t lemon juice
1 t vanilla
3 egg yolks
3 sticks butter, softened
5-6 c flour
2 T melted butter
1 c brown sugar mixed with 1 t cinnamon
1/2 c currants, presoaked in brandy
1/4 c finely ch nuts
1 16 oz jar apricot jam
1 T brandy

Steps:

Dissolve yeast and sugar in water. Stir in remainder of ingredients. Work into dough. Cover and let rise in refrigerator 4 hours til doubled in bulk. (Can be left up to 3 days, punching down 2 x per day)Punch down, knead, and divide dough in half. Roll each half out to 10 x 14 inches. Brush with butter, sprinkle with sugar and cinnamon, currants, and nuts. Roll back up and cut and butter. Set slices on cookie sheet, edges touching. Cover and let rise double. Bake 375 45 minutes. Let cool 15 minutes. Heat jam and brandy and glaze rolls.