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Viennese Breakfast Cake

 

It's hard to resist a slice of this yummy cake for breakfast with your morning coffee.
93

Yield

24

servings

Prep

25

min

Cook

35

min

Ready

10

hrs

Trans-fat Free
 

Ingredients

Bread
½ cup water
warm
1 package yeast, active dry
¼ cup sugar
1 teaspoon salt
1 teaspoon lemon zest
grated
1 cup butter
softened
6 large eggs
4 ½ cups all-purpose flour
sift before measure
filling
3 tablespoons butter
softened
cup brown sugar
*
2 each egg yolks
*
2 tablespoons milk
¼ teaspoon vanilla extract
2 cups walnuts
or pecans, finely chopped
¼ cup butter
melted
powdered sugar
*

Directions

Day ahead, make dough; if possible, check temperature of warm water with thermometer (105 to 115 degrees F).

Sprinkle yeast over water in large bowl of electric mixer; stir until dissolved.

Add sugar, salt, peel, 1 cup butter, 6 eggs and 3 cups flour.

At medium speed, beat 4 minutes. Add remaining flour; at low speed, beat until smooth about 2 minutes.

Cover bowl with waxed paper, then with a damp towel; let rise in warm place, draft free, until double in bulk about 1½ to 2 hours.

Refrigerate, covered, overnight.

Next day, make filling: In medium bowl, with wooden spoon, mix 3 tablespoons butter; brown sugar and yolks.

Stir in milk and vanilla; blend in nuts.

Grease two 9 x 5 x 3 inch pans.

Remove dough from refrigerator.

Stir dough down with wooden spoon.

Dough will be soft.

Turn out onto lightly floured board; divide in half.

Return half to bowl and place in refrigerator.

On lightly floured pastry cloth or surface, roll half of the dough into a rectangle, 14 by 9 inches.

Brush with 1 tablespoon melted butter.

Spread with half of filling, to ½ inch from edge.

From each end, roll up dough lengthwise, jelly-roll fashion, toward center.

Turn loaf over; place in prepared pan, smooth side up.

Lightly brush with melted butter.

Repeat with rest of dough.

Let rise in warm place, covered with towel, draft free, until double in bulk, about 1½ hours.

Preheat oven to 350℉ (180℃).

Bake 35 minutes or until golden brown.

Remove from pan to rack.

Sprinkle with confectioners sugar.

 

* not incl. in nutrient facts

Add review

 

 

Comments

This is the exact recipe from the McCall's Cooking School cookbook.

over 10 years ago

Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 27461% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 195mg 8%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 6%
Sugars g
Protein 14g
Vitamin A 8% Vitamin C 0%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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