Danish Yeast Coffee Cake Kaffekage Recipes

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DANISH COFFEE CAKES



Danish Coffee Cakes image

I think that as long as I'm in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. -Sheri Kratcha, Avoca, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 3 coffee cakes (10 slices each).

Number Of Ingredients 20

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup shortening
1 cup warm 2% milk (110° to 115°)
2 large eggs, lightly beaten
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 large egg, lightly beaten
1 teaspoon poppy seeds
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
ICING:
1 cup confectioners' sugar
2 tablespoons milk
1/8 teaspoon vanilla extract

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.

Nutrition Facts : Calories 204 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

DANISH YEAST COFFEE CAKE (KAFFEKAGE)



Danish Yeast Coffee Cake (Kaffekage) image

I haven't tried this yet; from the cookbook Aeblskivers and More - A Sampling of Danish Recipes by Lisa Steen Riggs.

Provided by AB_Fan

Categories     Breads

Time 3h

Yield 2 cakes, 24 serving(s)

Number Of Ingredients 10

2 cups milk, divided
1 (1/4 ounce) package dry yeast
4 cups flour, divided
1/2 cup melted butter
1/2 cup sugar
1/2 lemon rind, grated
3 eggs, beaten
1 teaspoon cinnamon
2 tablespoons chopped almonds
2 tablespoons firm butter

Steps:

  • Scald milk; cool to lukewarm.
  • Pour 1/4 cup of the cooled milk over the yeast and let stand.
  • Beat remaining milk into 2-1/4 cups flour.
  • Stir in the yeast mixture; let rise until dough springs back to touch,
  • then mix in melted butter, sugar, lemon rind, and beaten eggs.
  • Stir in the remaining flour.
  • Spread dough about 1 inch thick on two greased baking sheets and let rise again.
  • When well risen, sprinkle with cinnamon and almonds; dot with firm butter.
  • Bake in preheated 400 degree oven for 15 minutes; lower heat to 375 degrees and bake until brown, about 12-15 minutes.

Nutrition Facts : Calories 161.6, Fat 6.7, SaturatedFat 3.7, Cholesterol 41.9, Sodium 55.6, Carbohydrate 21.4, Fiber 0.8, Sugar 4.3, Protein 3.9

CREAM CHEESE DANISH COFFEECAKE



Cream Cheese Danish Coffeecake image

This recipe makes two large Danish. This is an old family recipe, perfect for holiday gatherings! Dust with confectioners' sugar before serving.

Provided by FallenAngel2781

Categories     Bread     Yeast Bread Recipes

Time 4h55m

Yield 16

Number Of Ingredients 12

4 cups all-purpose flour, or more as needed, divided
½ cup white sugar
1 ½ teaspoons active dry yeast
½ teaspoon salt
1 cup milk
½ cup butter
1 egg
2 (8 ounce) packages cream cheese, softened
1 cup confectioners' sugar
1 egg
1 tablespoon lemon juice
2 tablespoons milk

Steps:

  • Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
  • Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.
  • Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
  • Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.
  • Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.
  • Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
  • Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
  • Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 39.7 g, Cholesterol 70.7 mg, Fat 16.8 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 10.3 g, Sodium 213.1 mg, Sugar 14.9 g

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