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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fruit Flip Coffee Cake Recipe

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This recipe for Fruit Flip Coffee Cake is from The Somnitz Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkg. dry yeast
1/2 cup warm water
1/2 cup sugar
1/2 cup soft butter
1/2 cup hot scalded milk (or water)
2 tsp. salt
3 unbeaten eggs
5 to 5 1/2 cups flour
Directions:
Directions:
Stir yeast into warm water (add a bit of sugar). In mixing bowl, combine sugar, salt, butter and hot milk/water. Stir to melt butter. Cool to lukewarm. Blend in eggs and yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth (3-5 minutes). Place in greased bowl and cover. Let rise in warm place until light.
Roll out 1/2 of dough to a 20 x 10 rectangle. Spread with soft butter, 1/4 cup of preserves (peach, pineapple, or apricot), sprinkle with cinnamon and sugar (approx. 1/3 cup) and chopped walnuts. Roll up starting with long side. Seal edges. Place on greased cookie sheet in a U shape. With scissors or sharp knife make a cut down the center of the roll (about 1/3 of the way through) to the ends. Let rise until light. Bake 350º for 15-20 minutes. Frost with confectioner's sugar and water-drizzle over roll when cool.
Repeat with remaining roll or fill with pecans and brown sugar, butter, and cinnamon. roll up and cut into 1 inch slices. Place in 13 x 9 pan that has melted butter, brown sugar and pecans in the bottom.

This dough can also be used for dinner rolls in various shapes.
Personal Notes:
Personal Notes:
I use this dough for all my rolls--breakfast, dinner, kuchen, etc.

 

 

 

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