PULL-APART COFFEE CAKE
Steps:
- 1. Stir together 2 cups of the flour, the sugar, the yeast, and the salt in the bowl of a stand mixer; set aside. heat milk and butter over til butter is melted. Remove from the heat, add the water, and set aside until warm. Add vanilla extract. Pour milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Put in refrigerator overnight 2. Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat ending with a stack of 5 rectangles. 3. Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. 4. Bake in 350° oven til top is golden brown, 30 to 35 minutes. Transfer to wire rack and cool. 3. coat the top of the warm cake with the icing to glaze it.
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