This recipe is from my step mom, Janis. We make it every year around the holidays (well she makes it, until this year when I made my first one!). I don't know why we wait to just have it around the holidays, because it is so delicious. It is a special treat I look forward to every year! This coffee cake is very similar to a bear claw, the yummy almond filling... mmmm!! It has a lot of steps and takes some effort but it is well worth it!!
Here is the story behind the perfect coffee cake:
Bertha Hopkins’ Almond-filled Ring Coffee Cake
Bertha
was a parishioner in Pard’s (my father) Stockton Church (1965-1972) The
story goes that her husband loved coffee cake and so she searched the
world over for the best coffee cake recipe. She invited Janis to her
house to show her how to make it. It used to arrive at our house around
Christmas time on a foil wrapped piece of cardboard decorated with red
and green candied cherries (you can skip that part if you want). When we
make it at Christmas, it barely makes it off the cookie sheets before
it gets eaten up. This recipe makes two cakes
The cake dough:
2/3 cup milk
1 t. salt
½ cup sugar
4 egg yolks
1 cube butter
2 pkg. Yeast
½ c warm water
3 cups flour
2 t. grated orange rind
Add
yeast to warm water. Put flour in a large bowl. Put butter, milk, sugar
and salt in sauce pan to melt and warm (you could use the microwave)
Add to the yeast when it is cool enough not to kill the yeast. Stir in
the egg yolks and the flour. Turn on a floured board and knead a few
times. Raise in a warm place until the ball has doubled. Divide in half
and roll each part into a ¼ in thick rectangle. Spread half of the
filling on each. Roll into a long log and bring ends together to make a
circle. Make cuts an inch apart all around the circle (starting at the
outside and cutting to within an inch of the inside) take each little
slice and turn the piece over. Raise again for ¾ hour. Bake at 350 for
25 minutes. Remove to large plate, drizzle icing while still hot.
No comments:
Post a Comment