German Coffee Ring Recipes

Steps:

• In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough. , Turn dough onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour. , Punch dough down; turn onto lightly floured surface. Roll dough into an 18x10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture. , Roll up dough jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheet. Pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.

Steps:

• For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.

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.

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat cream cheese until smooth. Beat in the eggs, milk, butter and vanilla; gradually add to dry ingredients, beating until combined. , For filling, combine cottage cheese, sugar and cinnamon in a small bowl. Beat on medium speed for 2 minutes. , Spoon half of the batter into a greased 10-in. fluted tube pan; top with filling and remaining batter. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired.

Steps:

• 1. Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.
• 2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. If desired, stir in the nuts.
• 3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.
• 4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.
• 5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
• 6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
• HINT:
• When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.
• VARIATIONS
• Single-Layer Coffee Cake:
• Spread all the batter in a 13-by-9-inch pan, sprinkle with all of the topping, and bake for 30 to 35 minutes.
• Fruit-Filled Coffee Cake:
• After adding the middle layer of streusel, top with 1 cup peeled, cored, and thinkly sliced cooking apples, 1 cup peeled, pitted, and sliced peaches, or 1 cup pitted cherries, blueberries, blackberries, or raspberries.
• Cheese Coffee Cake:
• Combine 8 ounces softened cream chees, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract. Spread over the top of the batter, leaving a 1-inch border on all sides. If desired, spread 1/2 cup melted blueberry, cherry, raspberry, or strawberry preserves or pie filling over the cheese mixture. Sprinkle with the streusel.

Steps:

• In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
• Grease 2 baking sheets or line them with parchment paper; set aside.
• Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
• Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
• [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
• Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
• Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
• Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
• In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

Steps:

• In a medium bowl, whisk together the yeast, 3/4 cup of the flour and the cloves, then whisk in the water until smooth. Let stand uncovered for 10-20 minutes, until it begins to ferment. It may not puff up at all.
• Whisk the salt, oil, and sugar into the yeast slurry until smooth and the salt and sugar have dissolved. Stir in the remaining flour all at once.
• When the mix is a shaggy mess, turn it out onto a work surface and knead until fairly smooth, soft, and just a bit sticky.
• Put it in a warm, clean bowl, cover with plastic wrap and let rise until at least doubled in size, about 2 hours.
• Line a baking sheet with parchment paper, or oil it.
• Divide dough in half. Roll one piece into a rectangle, then roll it up along the long side, evening it and lengthening it until it is about 24 inches long and 1 inch thick.
• Bring the ends together to form a ring, and pinch them together. Transfer to prepared sheet.
• Repeat with the other half of the dough.
• Cover the rings with plastic wrap and leave to rise until tripled in size, about 45-60 minutes.
• Put an oven rack in the upper third position, and preheat to 400°F.
• Beat the egg with a pinch of salt, and glaze the rings. Sprinkle generously with sesame seeds.
• Slash the rings in a sunburst pattern, about 1/2 inch deep and about 2 inches apart to mark off serving sections.
• Bake 25-35 minutes, or until very brown. Rotate the pan about 20 minutes into baking.
• Cool rings on a rack.

Steps:

• Preheat oven to 350° In a microwave, melt chocolate and shortening; stir until smooth. Stir in coffee granules; cool and set aside., In a large bowl, beat eggs and sugar until light and lemon-colored. Beat in cooled chocolate and the vanilla. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in chopped pecans. , Working quickly, drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Place a pecan half in the center of each. Bake until cookies are set, 10-12 minutes. Cool for 1 minute before removing to wire racks. If desired, dust with confectioners' sugar.