Nut Roll Coffee Cakes Recipes

FREEZER BRAIDED NUT ROLL (COFFEE CAKE)

Steps:

• GETTING READY:.
• Put out the eggs and margarine a few hours ahead to make sure they are "room temperature" before you begin. (TIP: margarine MUST be room temperature, but eggs may be warmed by cracking into a bowl and setting bowl into another bowl of hot water and stirring until the chill is removed)
• Measure 6 1/2 c flour into large bowl and then separate out 1 1/4 cup and 1/4 cup from the bowl for separate additions. You may not end up using all 6 1/2 cups in the recipe. I try not to use all the flour as too much flour makes the bread dry and not as "yeasty".
• FILLING.
• Mix together the filling ingredients, divide into 3 equal amounts and refrigerate while making dough.
• MAKING DOUGH:.
• Mix together 1 1/4 c flour, sugar, salt & yeast.
• Add margarine.
• Gradually add tap water & beat for 2 minutes on medium speed.
• Add eggs and 1/4 cup flour.
• Beat on high for 2 minutes.
• Stir in enough flour to make soft dough (it will be soft and pliable and you can handle it without it sticking to your hands).
• Turn out on LIGHTLY floured board and knead for 8-10 minutes (today I use my Kitchenaid with a dough hook for 3-4 minutes).
• Divide dough into 3 equal pieces.
• Roll one piece into a 9 x 15 inch rectangle.
• Cut into 3 length-wise strips (3 x 15 each).
• Spread center of each strip with filling.
• Seal each one to make 3 ropes.
• Braid the 3 ropes, tucking ends under.
• Wrap loosely with plastic wrap and freeze.
• Repeat the process (steps 14-19) by rolling out, cutting, filling and braiding the remaining two piecies of dough.
• When frozen, wrap each of the braided nut rolls tightly in plastic wrap and hold in freezer up to 6 weeks).
• TO THAW and RAISE:.
• Place on lightly greased cookie sheet.
• Let stand covered loosely with plastic wrap at room temperature 8-12 hours (overnight)until raised. Draft-free is better so I put mine in a unheated oven overnight for this step.
• TO BAKE:.
• Remove plastic wrap.
• Put bread in oven, set timer for 12-15 minutes and start oven at 375. (Bread will raise a little more during pre-heating, OR preheat oven at 375 and bake for 10-13 minutes. I've done it both ways).
• Top should be slightly golden - don't let bottom get too brown.
• Remove from oven and drizzle with glaze.
• Serve while warm.
• Enjoy!

MAPLE TWIST COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.