Sweet dough coffee cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Flour |
| ¼ | cup | Sugar |
| 1 | teaspoon | Salt |
| 2 | Sticks butter | |
| 1 | cup | Warm milk |
| 1 | pack | Yeast |
| ¼ | cup | Warm water |
| 1 | cup | Sugar |
| 1 | cup | Chopped nuts |
| 2 | teaspoons | Cinnamon |
| 1 | cup | Confectioner's sugar |
| Lemon juice | ||
Directions
LEMON ICE INGREDIENTS
Dissolve yeast in water for 10 minutes. Sift flour, sugar and salt; cut in butter. Add milk and well-beaten egg yolks; add yeast. Beat dough until satiny. Cover and refrigerate overnight. Reserve egg whites. Divide dough in half. Roll each half into ¼-inch thick rectangles. Beat egg whites until fairly stiff; spread over each rectangle. Combine sugar, nuts and cinnamon; sprinkle over egg whites. Roll as for jelly roll and place on 2 greased cookie sheets in warm place; let rise until doubled. Bake at 350 for 35 minutes. While warm, top with glaze or lemon ice. Freezes. LEMON ICE: Blend 1 cup confectioner's sugar with enough lemon juice to make thin spread. Add lemon rind if desired.
MRS POLLY MCDONALD PURVIS
MESA, AZ
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .