BRAIDED COFFEE CAKE
Combining two recipes had a wonderful result in a delicious coffee cake which I serve often to friends and family.-Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 30m
Yield 12-14 servings.
Number Of Ingredients 2
Steps:
- Roll dough into a 14x11-in. rectangle on a large greased baking sheet. Spread filling down center third of rectangle. (If using Fruity Cream Cheese Filling, first spread cream cheese mixture over dough, then top with jam.) On each long side, cut 1-in. strips about 3 in. into center. Starting at one end, fold alternately strips at an angle across filling (see photo at far right). Pinch ends to seal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
NUT ROLL COFFEE CAKES
"I especially love preparing povatica with ground-up walnuts," shares Louise Gasper of Northville, Michigan. "The bread is tender with a golden brown crust and a nutty filling that's flavorful but not too sweet. With a drizzle of white icing and a sprinkle of walnuts on top, this bread becomes a festive dessert. It pairs well with a cup of strong coffee."
Provided by Taste of Home
Time 1h5m
Yield 3 loaves.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour; beat until smooth. Do not knead. Cover and refrigerate overnight. , For filling, in a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in walnuts; set aside. , Turn dough onto a lightly floured surface. Let stand for 10 minutes or until easy to handle. Divide into thirds. Roll each portion into a 15x13-in. rectangle. Spread filling over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes.
Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 74mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
FREEZER BRAIDED NUT ROLL (COFFEE CAKE)
Originally from a Fleischman's Yeast cookbook, this has been a Christmas standard with our family for probably 30 years. Today I only make one recipe which makes 3 rolls, but when the children were little and funds were slight at Christmas, I would make these ahead in the freezer and then give them as Christmas presents for close friends. I would give them in the frozen state with a copy of the recipe for Christmas morning baking. If you like yeast breads, this is wonderful and not really hard. As often happens on Recipezaar, "don't let the length of the instructions scare you". They are provided for those who may be newbies at any kind of yeast baking and to share what I have learned over the years. Once you have mastered the technique, you can successfully double the recipe to make six nut rolls at a time. This year I served mine with Breakfast Overnight #61831 which is also ano overnight recipe. I hope you grow to like this as much as my family has over the years.
Provided by Lady Dancer
Categories Yeast Breads
Time 50m
Yield 3 Yeast Nut Rolls, 30-36 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 259.3, Fat 13, SaturatedFat 1.9, Cholesterol 21.1, Sodium 167.5, Carbohydrate 31.5, Fiber 1.9, Sugar 11.8, Protein 5.6
CINNAMON NUT COFFEE CAKE
On Sundays, friends and neighbors would stop at my Auntie Rae and Uncle Gene's house. Auntie Rae never cooked on Sundays, so she'd make this coffee cake on Sunday evening, from her own special "receipt", as she called it. The next day, she'd serve it from the warming closet of her cast-iron kitchen range.
Provided by Taste of Home
Time 45m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the butter, eggs, milk and vanilla. Stir into dry ingredients just until moistened; set aside. In a small bowl, combine topping ingredients. , Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the topping. Carefully spread remaining batter over top; sprinkle with remaining topping. , Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.
Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
ICEBOX FREEZER CAKE
This recipe was handed down to me from my grandmother. Its a very rich desert and one that I always do for the holidays.
Provided by chef 985536
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in large bowl until all is covered throughly with condensed milk.
- Pour into greased loaf pan cover with aluminum foil and freeze until hard.
- Serve frozen.
Nutrition Facts : Calories 878.2, Fat 48.8, SaturatedFat 20.5, Cholesterol 25.5, Sodium 227.4, Carbohydrate 109.6, Fiber 8.2, Sugar 92.8, Protein 12.5
POPPY SEED OR NUT ROLL
A nice moderately sweet yeast Bread/coffee cake. Can be made with poppy seeds or ground nuts. Nice for breakfast in the morning with coffee or a no too sweet dessert.
Provided by Steve P.
Categories Yeast Breads
Time 5h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Combine all filling ingredients (except raisins) and beat well.
- Set aside.
- Dissolve yeast in 1/2 cup of the warm milk.
- Combine the flour, sugar, salt and eggs.
- Add remainder of the milk, butter and yeast mixture.
- Beat until elastic.
- Sprinkle top with a little flour and cover with a cloth.
- Let stand in a warm place until double in size.
- Punch down.
- Divide the dough into 2 pieces.
- Put on floured board and roll out into a rectangle.
- Spread with cooled filling and sprinkle with raisins.
- Roll like a jelly roll.
- Place in greased pan and let stand to rise again.
- Brush top with margarine or butter bake for 45-60 minutes in 350 degree oven.
AUSTRIAN GUGELHUPF (YEAST-RISEN COFFEE CAKE)
Make and share this Austrian Gugelhupf (Yeast-Risen Coffee Cake) recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Thickly butter a 6-8 cup gugelhupf pan (or other decorative tube pan).
- Make the sponge: warm the milk over low heat in a small saucepan until it is just lukewarm, about 100°.
- Transfer milk to a small bowl; whisk in yeast.
- Stir in the flour and cover the bowl with plastic wrap; let the sponge rise until very puffy, about 20 minutes.
- Meanwhile, stir together the raisins and rum; let raisins soak in rum while you prepare the dough.
- Make the dough: use an electric stand mixer with paddle attachment-beat the butter with the sugar and salt on medium speed until soft and light, about 2-3 minutes.
- Beat in the lemon zest and vanilla.
- Beat in the egg yolks, one at a time, beating smooth after each addition.
- Stop mixer and scrape the sponge into the bowl; beat on lowest speed until incorporated, about 1 minute.
- Drain raisins well, reserving the rum; beat the rum into the dough, then beat in the flour.
- Beat the dough for 2 minutes on lowest speed, then stop the mixer and let dough rest for 10 minutes.
- Beat the dough on medium speed until it is smooth and elastic, about 2 additional minutes.
- Decrease speed to lowest and beat in the raisins and the chopped almonds.
- Scrape the dough into a buttered bowl and turn it over so that the top is buttered.
- Cover bowl with plastic wrap and let dough rise until it just begins to puff, about 20 minutes.
- Prepare mold: scatter the sliced almonds all over the buttered inside of the mold, rotating the mold to cover the buttered surface evenly with almonds.
- Invert to mold to remove any of the almonds that have not stuck to the butter.
- Using a large rubber spatula , carefully scrape the dough into prepared mold-try to avoid disturbing the sliced almonds.
- Cover the mold with a towel or piece of buttered plastic wrap and let the dough rise until it is doubled (if using a 6-cup mold, the risen dough should reach the top of the mold; if you are using an 8-cup mold, the risen dough should reach about ½ inch short of the top).
- About 15 minutes before the gugelhupf is risen, set a rack in the middle of the oven and preheat to 375°.
- Bake the gugelhupf until it is well risen and deep golden, about 40-45 minutes; pick should come out clean.
- Cool gugelhupf in pan on a rack for 10 minutes, then invert it onto the rack, remove the mold and cool completely.
- Serve: use a sharp serrated knife to cut into slices; storage: keep wrapped in plastic.
Nutrition Facts : Calories 219.8, Fat 10.7, SaturatedFat 4.5, Cholesterol 51.6, Sodium 107.5, Carbohydrate 26.2, Fiber 1.7, Sugar 7.2, Protein 5
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