Entenmanns Walnut Coffee Ring Recipes

GERMAN WALNUT COFFEE RING: NUSS-KRANZ

Steps:

• FOR THE DOUGH: Sprinkle yeast over the water in large bowl of electric mixer. Add 1 teaspoon of the sugar. Let stand until yeast is soft (about 5 minutes).
• Add the remaining sugar, milk, salt, vanilla, and butter.
• Add 2 cups of the flour, mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Beat in egg yolks, one at a time. Stir in about 1 1/4 cups more flour to make a soft dough. You can use a wooden spoon or hands to mix also.
• Turn dough out onto a board or pastry cloth coated with some of the remaining 1/4 to 1/2 cup flour. Knead until dough is smooth and satiny and small bubbles form just under surface about 10 to 12 minutes, adding just enough flour to prevent dough from being sticky.
• Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk about 1 hour. Punch dough down. Cover with inverted bowl and let rest for 10 minutes.
• Roll dough out on a floured surface to make a 16-inch square. Spread with Spiced Walnut Filling, leaving a 1/2-inch margin on all edges. Starting at one side, roll up jelly-roll fashion; pinch to seal edge. Cut roll into 1-inch slices.
• Place slices, on edge, in a well-greased, 10-inch angel food cake pan; overlap slices, pulling every other one to outside edge of pan (slices between should be pulled to inside edge of pan). Let rise until almost doubled in bulk (40 to 50 minutes). Preheat oven to 375°F.
• Bake until coffee cake is richly browned (35 to 40 minutes). Let stand in pan on a wire rack for 10 minutes. Then remove pan sides and tube; transfer cake to rack. While warm drizzle with Powdered Sugar Icing and sprinkle with 1 Tablespoon ground walnuts (reserved from filling). Let cool to room temperature before slice to serve.
• FOR THE SPICED WALNUT FILLING: Preheat oven to 350°F Spread walnuts in a shallow pan. Bake until they are golden brown and smell fragrant (10 to 12 minutes) Let cool slightly, then place all the walnuts in food processor (or half the walnuts at a time in blender); process or whirl until finely chopped. Set aside 1 Tablespoon chopped walnuts for decoration. In a medium bowl combine sugar and cinnamon. Mix in the remaining chopped walnuts, butter, and vanilla. Then blend in egg.
• POWDERED SUGAR ICING: In a small bowl combine sugar, butter, and vanilla. Gradually blend in water until icing is smoothly mixed and of a good consistency for drizzling.
• California Culinary Academy.

YOU CAN MAKE AN ENTENMANN'S DANISH AT HOME (AND YOU'LL NEVER LOOK BACK)

Steps:

• Grease two 8-by-6 baking dishes and line with parchment paper. You can also make one large danish in a 9-by-11 baking dish.
• Heat the milk until warm to the touch but not too hot, about 100 F. Add the sugar and active dry yeast to the milk, and allow the yeast to proof for 5-10 minutes. The yeast will get foamy and bubbly; if it doesn't, your milk may have been too hot or too cold and it is best to start again.
• In the bowl of a stand mixer with a paddle attachment, combine the flour, salt and vanilla powder. Alternatively, you can make the dough by hand; you will just need to mix and knead for longer.
• Add the milk and yeast mixture to the dough, along with the 2 eggs. On medium, mix until a very shaggy dough is formed. Next, with the mixer still on medium, add the room temperature butter one cube at a time; allow each piece of butter to incorporate before adding the next. Once all the butter is incorporated, the dough will appear smoother and stickier. Switch the paddle attachment for the dough hook and mix on medium speed for 5-6 minutes, or until a soft, smooth, elastic dough is formed. It will start out looking very sticky and wet, but will ball around the dough hook toward the end. If it looks too wet and does not start forming a ball, you can add a few tablespoons of flour to help with the consistency.
• Gently transfer the dough to a lightly greased bowl (it will be very soft and pour out), and cover it with a damp clean kitchen towel. Allow the dough to rise until roughly doubled in size, 1-2 hours, depending on the temperature in your kitchen.
• Once the dough has risen, punch it down and divide it in half. You can make two 8-by-6 raspberry danish twists at this time, or freeze half the dough for future use (just allow it to defrost and come up to room temperature). Dust a clean surface with flour, then take one-half of the dough and divide it into 3 equal balls. Roll each ball into a strand that is about an inch longer than the length of the baking dish, then gently twist each strand and fit them in lengthwise into the baking dish. Cover with a lightly damp clean kitchen towel and let the dough rise again for another 15-20 minutes.
• Preheat the oven to 350 F. Add the jam to the danish.
• Between the 3 strands of dough, you'll make 2 strips of jam, each about a 1/4 cup worth of jam, or 1/2 cup per danish (if using a larger dish, simply evenly add jam between each strand). I gently nudge the stands apart and, with a spoon, fill with jam between the strands. Brush the top of the dough with the egg wash. Bake for 25-30 minutes or until deep golden brown on top. Rotate once halfway through baking.
• Once baked, allow to cool on a rack. While the cakes are cooling make the icing. Once mostly cooled, you can ice the cakes by drizzling the icing free form with a spoon, or you can fill a small Ziploc bag with the icing, and snip off a small piece of the corner to ice in any design you prefer.