Coffee Cake Cookbook: The Highest Rated Yummy Coffee Cake Cookbook You Should Read by Shannon Grant

Author:Shannon Grant [Grant, Shannon]
Language: eng
Format: epub, azw3
Publisher: UNKNOWN
Published: 2021-01-13T23:00:00+00:00

Direction

 1/4 teaspoon ground cinnamon

 1/2 teaspoon vanilla extract  1 to 2 teaspoons milk 1. Dissolve the yeast in warm water in a big bowl. Put in the butter, egg and warm milk; stir. Put in salt, sugar and 2-1/2 cups of the flour; whip till smooth. Mix in sufficient leftover flour to make a soft dough.

2. Transfer to a floured area; knead for 6 to 8 minutes, till elastic and smooth. Put in an oiled bowl, flipping one time to oil the surface. Put on a cover and allow to rise in a warm area till doubled in size, about an hour.

3. For the filling, in small saucepan, mix water and apricots. Put on a cover and let simmer for half an hour. Let cool for 10 minutes. Put into the blender; blend till smooth at high speed. Mix in cinnamon and sugar; reserve.

4. Punch down the dough. Halve and roll each portion into a rectangle, 15x12-inch in size. Put on an oiled baking sheet. Scatter 1/2 of filling in a 15x4-inch strip down dough middle. Slice dough using sharp knife on every side of apricot filling into an-inch-wide strips. Fold the strips alternately across the filling for braided outcome. Redo with the rest of the filling and dough. Put on a cover and allow to rise till doubled, about half an hour.

5. Bake till golden brown, about 20 minutes at 375° . Let cool for 15 minutes on the wire racks. In the meantime, mix the vanilla, butter, confectioners' sugar and sufficient milk to attain the preferred consistency in small sprinkle on top of warm coffee cakes. Serve while warm or let cool fully.

Nutrition Information :Calories: 245 calories Protein: 4g protein. Total Fat: 5g fat (3g saturated fat) Sodium: 115mgFiber: 2g )Total Carbohydrate: 45g (23g sugars Cholesterol: 24mg cholesterol

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