Cinnamon Twist Coffee Cake1
Submitted by bilbow
A layered yeasted coffee cake with potato dough, cinnamon-sugar filling, and chopped almonds. Circles of soft dough are stacked and twisted into a show-stopping breakfast centerpiece glazed with powdered sugar icing.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is a project bake, and it’s worth every minute.
Potato flakes in the dough create an incredibly soft, pillowy texture that stays fresh longer than standard yeast breads.
You’ll roll the dough into circles, stack them with butter, cinnamon sugar, and chopped almonds between each layer, then twist the whole thing into a gorgeous spiral shape before baking.
Finished with a powdered sugar glaze and optional candied cherries, this is the kind of coffee cake that earns a standing ovation at brunch.
Pro Tips
- Make sure your water is between 105-115 degrees for the yeast. Too hot kills it, too cool won’t activate it.
- The potato flakes aren’t a shortcut; they add moisture and tenderness that plain flour can’t match.
- Let the dough rise in a warm, draft-free spot. Inside a turned-off oven with the light on works well.
- This recipe continues in a Part 2 for the shaping and finishing steps.
Ingredients
Directions
Dissolve yeast in warm water; let stand 5 minutes.
Combine boiling water, potato flakes, and salt in a large mixing bowl; beat well at medium speed of an electric mixer.
Add ½ cup sugar, dry milk powder, and ½ cup butter; beat well.
Add eggs and yeast mixture, beating well.
Gradually beat in 3 cups flour; add remaining flour, ½ cup at a time, beating well after each addition.
Turn dough out onto a heavily floured surface, and knead until smooth and elastic.
Place in a well-greas bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 6 equal portions.
Roll each portion into a 12-inch circle.
Place one circle on a lightly greased 12-inch pizza pan.
Spread 2 tablespoons butter over top of dough, leaving a ½-inch margin.
Combine ⅔ cup sugar and cinnamon; sprinkle about 2½ tablespoons cinnamon mixture and 2 tablespoons almonds over dough.
Place a second circle of dough on top of first.
Repeat process with butter, cinnamon mixture, and almonds.
Top with a third circle of dough.
Moisten outer edge of circle, and seal.
Recipe continues on Cinnamon Twist Coffee Cake2.
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