Rich Yeast Coffee Cake -- Quad-Cities Online Recipe Book
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Rich Yeast Coffee Cake

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I use canola oil I add 1/4 cup chopped nuts to top.

Ingredients

1 cup milk, scalded
1/4 cup sugar
1 teaspoon salt
1/4 cup oil
1/2 cup warm water
2 1/4-ounce packages quick-rise yeast
2 eggs, beaten
5-1/2 cups flour
4 tablespoons melted butter
2 tablespoons sugar
1/4 teaspoon cinnamon

Frosting:
2 tablespoons melted butter
2 tablespoons milk
1-1/2 to 2 cups powdered sugar

Instructions

Scald milk; stir in sugar, salt and oil. Cool to lukewarm. Mix yeast with warm water. In large bowl, add lukewarm milk mixture, eggs and flour. Turn on lightly floured board. Knead for 5 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise about 30 minutes. Punch down. You can make 24 cloverleaf rolls or 2 coffee cakes. I usually make 2 braided coffee cakes. I divide dough into 6 equal pieces. I then roll out with rolling pin each portion to 6x12-inch. Brush with 2 tablespoons melted butter, sprinkle each with 2 tablespoons sugar and 1/4 teaspoon cinnamon mixture. Roll up and repeat for all 6. I then take 3 and braid them. Place on a 15-1/2x12-inch baking sheet, brush with 2 tablespoons melted butter and let rise for 30 minutes. Bake at 350 degrees for 30 to 35 minutes. Cool and frost.

Frosting: Mix butter, milk and sugar. Frost.

Judy DeBoever
Geneseo




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