OLD WORLD COFFEE CAKE

Old World Coffee Cake image

I have so much fun when I make Yeast breads. I love the kneading of the dough,and the satisfaction of a lovely coffee cake coming to fruition. I chose the region of Poland because there was nothing for the Serbia, Croatia area. Nothing for Russia as well. This Country is West of Southern Europe. This is a delicious coffee...

Provided by Nor Mac

Time 55m

Number Of Ingredients 20

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Ingredients

FILLING
2 c chopped walnuts
1/2 c raisins
1 c brown sugar
1/3 c butter
1 beaten egg (add egg before spreading filling)
1 Tbsp cinnamon, ground
COFFEE CAKE
1 pkg dry yeast
1/4 c warm water to activate yeast 105-115 degree's
3/4 c scalded milk then cooled before adding to yeast
1/2 c butter softened
1/4 c sugar
3 eggs
4-1/2 c flour
1/2 tsp salt
GLAZE
1 c powdered sugar
1 Tbsp softened buter
1 -2 Tbsp milk

Steps:

1. Make the filling. Mix all ingredients together except egg set aside. Add the beaten egg before using the filling.
2. Place the yeast in a large bowl with the 1/4 cup of warm water. Wait for yeast to activate. You will see bubbles,and foamy looking top on it. If it doesn't appear to activate. Add a teaspoon of sugar to test. It may activate after adding sugar.Make sure water is not to hot or to cool. Warm not lukewarm,or hot!
3. Stir in the milk,butter,sugar,eggs,salt,and 3 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make the dough easy to handle.
4. Put dough on lightly floured surface and start kneading. Knead until smooth and elastic. Place in a greased bowl turning to greased side up. Let rise until double in size in a warm place. Hint: winter can be tough. You can place the bowl of dough over a bowl of hot water covered with a rack to support the bread bowl. Cover the bowls with a towel to trap warmth from the water like a tent. This helps it rise better in the Winter months. 1-1/2-2 hours.
5. Remove dough from bowl after it has risen double in size. Punch the dough down with fist. Divide the dough in half. Lightly flour surface. Roll each half of dough in to a rectangle 12 x 15 inches long.
6. Add the beaten egg to the filling at this time. Divide filling and spread over the 2 rectangles. Roll dough tightly by the long side of rectangle that is 15 inches.Pinch dough to seal where the dough ends. Repeat with other rectangle. Stretch the roll to even it out.
7. Place each Roll on a lightly greased sheet pan. Coil the dough in a circle until the coil ends. Cover and let rise until double in size. About an hour. Heat oven to 350 degree's about 40 minutes or until browned. Brush cake with butter,and glaze.