Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 3 tablespoons sugar, divided

  3. 1/4 cup warm milk (110 to 115 )

  4. 4 cups all-purpose flour

  5. 1 teaspoon salt

  6. 1/2 cup butter

  7. 3 egg yolks

  8. 1 cup half-and-half cream, heated to lukewarm Chopped nuts for garnish ICING:

  9. 1 cup confectioners' sugar

  10. 1 tablespoon milk

  11. 1/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Dissolve yeast and 2 teaspoons sugar in milk; set aside. Combine flour, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Beat the egg yolks into the cream; add to the flour mixture along with the yeast mixture. Blend well and form into a ball. Place dough in a greased bowl; cover and refrigerate overnight. Punch dough down; place on a lightly floured surface and divide into six balls. Using hands, roll each ball into a 24-in. rope. On a greased baking sheet, twist two ropes together, then shape into a 6- to 8-in. ring. Pinch ends together and sprinkle with nuts. Repeat with remaining two rings. Cover and let rise until almost doubled, about 30 minutes. Bake at 350° for 25 minutes. Bake at 350° for about 25 minutes or until golden brown. Place on wire racks. Combine icing ingredients; drizzle over warm rings. Yield: 3 coffee cakes.


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