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Correo Electrónico
Add a photoThese comforting coffee cakes will remind your family of goodies from Grandma's kitchen.
Ingredientes
- DOUGH:
- 1 Pkg. Active Dry Yeast
- 1/2 Cup Warm Milk (105° – 110°F)
- 1/2 Cup Butter, Softened
- 1/4 Cup Granulated Sugar
- 1 Tbsp. Grated Lemon Peel (Zest)
- 1 Tsp. Salt
- 1 Large Egg
- 2 - 2 1/2 Cups All Purpose Flour
- FILLING, GLAZE & TOPPING:
- 1 Cup Dried Apricots
- 1/2 Cup Water
- 2 Tbsp. Apricot Preserves
- 1 Tsp. Grated Lemon Peel (Zest)
- 1 Large Egg, Lightly Beaten
- 1/4 Cup Coarse Sugar
Direcciones
- Prepare Dough: In a large bowl, dissolve yeast in warm milk. Let stand 5 - 10 minutes until foamy.
- Stir butter, sugar, lemon peel, salt, and egg into yeast mixture. Beat in flour, 1/2 cup at a time, until a dough forms.
- On a floured surface, knead dough until smooth and elastic, 5 - 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 1 hour.
- Prepare Filling: In a small saucepan over medium heat, cook apricots in 1/2 cup water until softened, 20 minutes.
- In a blender or food processor fitted with the metal blade, process apricots and cooking water until coarsely chopped. Stir in preserves and lemon peel. Cool completely.
- Construction: Grease 2 baking sheets. Punch down dough. On a floured surface, using a floured rolling pin, roll dough into a 20 x 11-Inch rectangle. Spread filling over dough to within 1/2 inch of edges. Starting with a long side, roll up dough, jelly-roll style.
- Using a scissors, score top of roll at 1/2-Inch intervals, cutting three-quarters through. At every third mark, cut through completely. Place twists, 2 inches apart, on prepared baking sheets.
- Pull sections apart slightly. Cover again; let rise in a warm place until almost doubled, 30 - 45 minutes.
- Preheat oven to 350°F. Brush twists with beaten egg. Sprinkle with coarse sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 219 | |
| Calories from Fat 80 | 37% |
| Total Fat 9.13g | 11% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 266mg | 11% |
| Potassium 100mg | 3% |
| Total Carbs 30.56g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 11.58g | 8% |
| Protein 4.29g | 7% |
