Cheese coffeecake

Yield: 1 Servings

Measure Ingredient
3½ cup All-purpose flour; up to 4
¼ cup Sugar
2 packs Fleischmann's rapidrise yeast
½ teaspoon Salt
⅔ cup Water
⅓ cup Butter or margarine; cut into pieces
3 \N Eggs
\N \N Date cheese filling; (recipe follows)
\N \N Crumb topping; optional (recipe follows)

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.

Heat water and butter until very warm (120ø to 130øF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and ½ cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.

Cover; let rest on floured surface 10 minutes.

Divide dough in half; roll each half to 12- x 7-inch rectangle. Place on 2 greased baking sheets.

Spread half of Date Cheese Filling over center-third (lengthwise portion) of each rectangle.

Along 12-inch sides of each coffeecake, cut 12 (1-inch-wide) strips from edge of filling to edge of dough. Alternating sides, fold strips at an angle across filling.

*Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Beat remaining egg; brush on dough. Sprinkle with Crumb Topping, if desired. Bake at 375øF for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning. Remove from sheets; let cool on wire racks.

Date Cheese Filling: In small bowl, combine 12 ounces softened cream cheese, ⅓ cup sugar, and 1 egg white; beat with an electric mixer until mixture is smooth. Stir in 1 cup imported chopped or snipped pitted dates, 2 teaspoons all-purpose flour, and 1½ teaspoons grated lemon peel.

Crumb Topping: In small bowl, combine ½ cup all-purpose flour and 3 tablespoons sugar. Stir in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.

*To freeze: After shaping coffeecakes, cover tightly with plastic wrap; place in freezer. When firm, remove braids from baking sheets; wrap airtight in plastic wrap, freezer bag, or heavy-duty aluminum foil. Return to freezer for up to 4 weeks. When ready to bake, remove from freezer.

Unwrap and place on ungreased baking sheets. Cover loosely; let stand at room temperature until fully thawed, about 2 hours. Let rise; bake, and let cool as directed.

Notes: Makes 2 coffeecakes.

Posted to MC-Recipe Digest V1 #1062 by Gr8seeksM8@... on Jan 29, 1998

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