Cinnamon Twist Coffee Cake1
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
dry yeast |
|
| ½ | cup |
water
warm, 105 - 115 degrees F |
|
| 1 | cup |
water
boiling |
|
| ¾ | cup |
potatoes, instant
|
* |
| 1 | teaspoon |
salt
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
milk, skim, (non fat) powder
instant nonfat dry milk |
|
| ½ | cup |
butter
or margarine, softened |
|
| 3 |
eggs
|
*
|
|
| 5 | cups |
all-purpose flour
|
|
| ¼ | cup |
butter
or margarine, softened and divided |
|
| ⅔ | cup |
sugar
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ½ | cup |
almonds
chopped, divided |
*
|
| 2 | cups |
powdered sugar
sifted |
|
| 3 | tablespoons |
milk
|
|
|
candied cherries
optional |
*
|
||
| Toasted |
almonds
slivered, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
dry yeast |
|
| 118 | ml |
water
warm, 105 - 115 degrees F |
|
| 237 | ml |
water
boiling |
|
| 177 | ml |
potatoes, instant
|
* |
| 5 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
milk, skim, (non fat) powder
instant nonfat dry milk |
|
| 118 | ml |
butter
or margarine, softened |
|
| 3 |
eggs
|
*
|
|
| 1.2 | l |
all-purpose flour
|
|
| 59 | ml |
butter
or margarine, softened and divided |
|
| 158 | ml |
sugar
|
|
| 7.5 | ml |
cinnamon
ground |
|
| 118 | ml |
almonds
chopped, divided |
*
|
| 473 | ml |
powdered sugar
sifted |
|
| 45 | ml |
milk
|
|
| 0 |
candied cherries
optional |
*
|
|
|
almonds
slivered, optional |
*
|
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.
