Directions: |
Directions:1. Dissolve sugar in warm water in a bowl. Add yeast and mix well until dissolved. Set aside and allow yeast to bloom about 10 minutes. Next combine flour, sugar, and salt in a large bowl. Mix the softened butter into the flour mixture by rubbing the butter and flour between your thumb and index finger.
2. Scald milk and allow to cool, slightly beat egg with milk and add to the flour mixture. Add yeast and mixed together until combined. With a dough hook in mixer need for 10 minutes until dough is smooth and tacky if dough is too sticky, add flour 1 tablespoon at a time until dough comes together. Cover and set in warm place to double in size.
3. While dough rises, make the topping mixture by creaming together the butter, sugar and cinnamon. Add the chopped peanuts and mix until the butter, flour and sugar are mixed well. (reserve the peanut halves for the top of the cake.)
4. Punch down the dough,dump out on a floured board, And need for five minutes or until the dough feels silky. Dough should be quite soft, roll out into a 16 inch circle about 1/4 inch thick dust and rub the surface with flour. Next make 12 radial cuts from the outside edges about 1/2 of the way to the center. Cut disc into four and then each quadrant into three.
5. To move the dough to the cake pan: fold the radials to the centre of the disc. Make sure that the dough has been dusted and rubbed with flour so the radials do not stick onto themself. After folding the radial to the centre, lift the dough and gently place it into a 9 inch greased and flour and cake pan unfold each radial and lay the strip flat against the cake pan edge and let the remainder of the dough hang over the top edge of the cake pan.
6. Sprinkle half the cinnamon, sugar, pecan mixture over the dough. Take one of the 12 strips of dough, pull slightly and twist it once and fold it in half towards the centre of the cake pan. Repeat with each of the radials so they all overlap towards the center. When done sprinkle the remaining cinnamon, sugar, nut mixture over the top of the cake. Next place the pecan halves in two rows in a radiating pattern onto the folded radials pressing slightly. Cover and let rise in a warm place until double in size.
7. Before baking, brush the top of the dough with milk. Bake for 35 minutes at 350°F on bottom rack. After 20 minutes of baking and window has browned, cover the top loosely with aluminum foil for the remainder of the baking time. While cake is baking, make icing by creaming together the powdered sugar, vanilla, and milk to make a stiff glaze. Place in a disposable piping bag and place in refrigerator.
8. When the coffee cake has baked and internal temperature is 190°. Make sure the centre of the cake is cooked and not raw. Remove from oven and let cool five minutes.
9. Ice the coffee cake by piping a 1/8” bead in a crisscross pattern across the top of the cake. Serve warm. |
This recipe for Sara Lee Pecan Coffee Cake is from