Cinnamon Coffee Yeast Cake
Yield
6 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
hot |
|
| 1 | package |
yeast, active dry
|
|
| ½ | cup |
butter
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
butter
melted |
|
| ½ | cup |
sugar
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
hot |
|
| 1 | package |
yeast, active dry
|
|
| 118 | ml |
butter
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 828 | ml |
all-purpose flour
|
|
| 79 | ml |
butter
melted |
|
| 118 | ml |
sugar
|
|
| 7.5 | ml |
cinnamon
|
|
Directions
Cool the milk to lukewarm.
Add yeast; mix well and let stand.
Mix butter, sugar and salt together.
Add to yeast mixture.
Stir in enough flour to make a soft dough.
Knead until smooth and elastic on a lightly floured board.
Place in a greased bowl, cover and let rise until doubled.
Turn out onto floured board and knead for 30 seconds.
Roll dough out to ¼ inch thickness and cut with a 2 inch biscuit cutter.
Dip rounds into melted butter then into remaining sugar - cinnamon mix.
Place into a well buttered ring mold.
Bake at 350℉ (180℃) F for 25 minutes or until golden brown.
