Sweet maple coffeecake

Yield: 1 Servings

Measure Ingredient
3 \N To 3 1/2 Cups all-purpose
\N \N Flour
¼ cup Water
¼ cup Butter or marganne7F
1 pack Active dry yeast
2 \N Eggs
½ teaspoon Salt
¼ cup Honey or sugar
½ cup Milk
\N \N Maple Filling

Combine 1 cup flour, yeast, and salt in a mixer bowl. Warm milk, water, and butter in a small saucepan. Add liquid, eggs, and honey to flour mixture; beat until smooth, about 3 minutes on electric mixer. Stir in enough remaining flour to make a soft, sticky dough Turn out onto floured board; continue to work in flour until dough can be kneaded. Knead until smooth and elastic, but still soft (about 5 minutes). Cover with a bowl; let rest 30 minutes. Divide dough in half; roll each half into a 15x12 inch rectangle. Spread with Maple Filling. Fold each rectangle in thirds, making a 15x4-inch strip Cut in 10 equal pieces. Place strips of dough in greased 8x4x2-inch loaf pans, cut side down. Cover; let rise 30 minutes. Bake at 350 F 35 to 40 minutes.

Maple Fllling: Cream ½ cup firmly packed brown sugar and ⅓ CUp white sugur with ¼ cup softened butter or margarine. Stir in ¼ cup maple syrup, 2 tablespoons all- purpose flour, ½ teaspoon cinnamon, and ½ cup chopped nuts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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