Help!I am looking for a recipe that was in a magazine (Like Good Housekeeping or Better HOmes and Garden) in maybe the late 60's. It was for coffee cake dough that made a flaky pastry like danish rolls. I can remember the ingredients were cream, canned milk, egg yolks, flour, sugar, salt, butter and yeast. The way you did the ingredients is what made the dough unique. It was not done like you make regualar yeast dough for like bread and rolls. You mixed the flour and salt and sugar and added the butter like you would do for biscuits. Then you proofed the yeast and added the cream, yolks and yeast together and poured into the dry flour mix and did like with biscuits. Mix only enough to get it together. Then you refrigerated it at least 4 hours and up to 4 days I believe it was. YOu could roll it our and make coffee cakes or make danish rolls or cinnamon rolls. You could also just make a plain rich dinner roll that was similar to a croissant. Can anyone out there help me? I used to make it often enough I didn't need the recipe but haven't made in years and I just can't seem to get the right amounts of the ingredients.
Yeast danish coffe cake recipe
1 Reply
Danish Coffee Cake
Country Woman Christmas
Try a FREE ISSUE of Taste of Home!
Filled with almond paste, sugar and butter, this pastry will melt in your mouth. It's a must for me to make each holiday.
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
Ingredients:
1 package (1/4 ounce) active dry yeast
2 tablespoons plus 1 teaspoon sugar, divided
1/4 cup warm water (110degrees to 115degrees)
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter
1 egg, lightly beaten
1/2 cup heavy whipping cream
FILLING:
1 can (8 ounces) almond paste, cubed
1/4 cup packed brown sugar
1/4 cup butter, softened
1 egg
1 teaspoon water
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon almond extract
2 to 3 tablespoons milk
Sliced almonds
Directions:
In a small bowl, dissolve yeast and 1 teaspoon sugar in water; set aside. Combine flour, salt and remaining sugar in a large bowl; cut in butter until the mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours.
In a mixing bowl, beat almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15-in. x 6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes.
Bake at 375degrees for 20-25 minutes or until golden brown. Cool completely.
For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds. Yield: 2 coffee cakes (10-12 serving each).