Maple Coffee Cake
Ingredients
•1 package active dry yeast
•1/4 cup water
•1 cup heavy cream
•3 egg yolks
•2 teaspoons maple flavoring
•3 cup flour
•1/4 cup Sugar
•1 teaspoon Salt
•1/2 cup unsalted butter
•2 tablespoons honey
•6 tablespoons unsalted butter
• Maple-Cinnamon Filling
• Honey Glaze
•1/4 cup water
•1 cup heavy cream
•3 egg yolks
•2 teaspoons maple flavoring
•3 cup flour
•1/4 cup Sugar
•1 teaspoon Salt
•1/2 cup unsalted butter
•2 tablespoons honey
•6 tablespoons unsalted butter
• Maple-Cinnamon Filling
• Honey Glaze
Instruction
Sprinkle yeast over lukewarm water in small bowl; stir to dissolve. Add cream, egg yolks, and maple flavoring; mix well. Sift together flour, sugar and salt into a mixing bowl. Cut in the 1/2 cup butter with pastry blender until coarse crumbs are formed. Stir in cream mixture, mixing just until moistened. Divide dough into thirds and form each into a round and flatten with the heel of your hand. Wrap each in plastic wrap and refrigerate overnight.
Combine honey with the 6 Tablespoons butter in a small saucepan. Heat over low heat until butter is melted; cool to room temperature. Prepare Maple-Cinnamon Filling and set aside. Remove one section of dough from refrigerator and roll into a 12-inch circle. Place in a greased 14-inch pizza pan, or can use a large baking sheet. Brush dough with 1/3 of the honey-butter mixture and sprinkle with 1/3 of the Maple-Cinnamon Filling. Roll out another section of dough and place on top of the one in the pan. Brush with another 1/3 of the honey-butter mixture, and another 1/3 of the filling. Repeat with the last dough, honey mixture and filling. Place a 2-inch biscuit cutter or a juice glass in the center of the coffee cake to use as a guide. Cut the dough evenly into 16 wedges, using a sharp knife from edge of circle to edge of biscuit cutter in the center. Be sure to cut through all layers of dough; remove biscuit cutter. Picking up the wide end of one wedge, gently twist several times to form a corkscrew shape and lay down on pan. Repeat this twisting procedure with all the wedges. Cover coffee cake and let rise until not quite doubled, about 1 to 1-1/4 hours. Bake in a preheated 350 degree oven about 25 minutes or until g
Combine honey with the 6 Tablespoons butter in a small saucepan. Heat over low heat until butter is melted; cool to room temperature. Prepare Maple-Cinnamon Filling and set aside. Remove one section of dough from refrigerator and roll into a 12-inch circle. Place in a greased 14-inch pizza pan, or can use a large baking sheet. Brush dough with 1/3 of the honey-butter mixture and sprinkle with 1/3 of the Maple-Cinnamon Filling. Roll out another section of dough and place on top of the one in the pan. Brush with another 1/3 of the honey-butter mixture, and another 1/3 of the filling. Repeat with the last dough, honey mixture and filling. Place a 2-inch biscuit cutter or a juice glass in the center of the coffee cake to use as a guide. Cut the dough evenly into 16 wedges, using a sharp knife from edge of circle to edge of biscuit cutter in the center. Be sure to cut through all layers of dough; remove biscuit cutter. Picking up the wide end of one wedge, gently twist several times to form a corkscrew shape and lay down on pan. Repeat this twisting procedure with all the wedges. Cover coffee cake and let rise until not quite doubled, about 1 to 1-1/4 hours. Bake in a preheated 350 degree oven about 25 minutes or until g
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