Directions: |
Directions:Put contents of yeast package and 1 teaspoon of sugar into a small bowl, Pour 2 TBS. hot water over yeast/sugar mixture and let stand for a few minutes to soften. Meanwhile, heat the 3/4 cup milk in a small saucepan until steam rises and little bubbles form around the edge. The milk is now "scalded."
Combine butter, 1/4 cup sugar and 1 teaspoon salt in a large mixing bowl. Pour scalded milk into the butter mixture and stir until butter melts. Stir softened yeast mixture and add the yeast and the egg to milk/butter mixture. Stir in 1 1/2 cups of the flour. Beat by hand with wooden spoon until smooth. Add enough additional flour (approximately 1 cup) to make a soft dough. Turn on to a surface lightly sprinkled with flour. Knead dough for 10 minutes (best surface is a wooden surface). Add minimal amounts of flour if dough is very sticky. Don't add too much flour or dough will be stiff and cake will be dry.
Turn ball of kneaded dough into a large bowl to which you have added a teaspoon of cooking oil. Turn ball so that both sides are coated with oil. Cover with a clean, dry towel and let rise in a draft-free place for one hour.
Roll your dough into a 12 x 7 inch rectangle. Brush with 2 TBS. of melted butter. (Leave about a 1/2 margin around edges so dough will seal when rolled). Sprinkle buttered dough with the cinnamon/sugar mixture and chopped nuts. Roll tightly from the long side, jelly roll style, pinching edges shut as you go. At the end, pinch together the edges to seal tightly. Form into a circle, push the two ends together and pinch to seal.
Using kitchen shears or a sharp knife, cut slashes every 1/2 inch, cutting about 3/4 of the way through to the center. Use your fingers to "twist" each piece flat. Place on a baking pan sprayed with cooking spray. Let rise for another 60 minutes. Bake at 350 degrees for about 18 - 20 minutes.
When cool, drizzle with icing made of confectioner's sugar, vanilla & milk. |
This recipe for Mrs. Kimener's Addictive Coffee Cake is from