Lucys Coffee Cake Recipes

LUCY'S COFFEE CAKE

Steps:

• In a bowl, combine flour, sugar, salt and baking powder.
• Cut in shortening and butter until mixture resembles coarse meal.
• Set aside 1/2 cup of the mixture of the crumb topping.
• In a seaprate bowl, beat eggs.
• Stir in milk, vanilla and orange peel until well-mixed.
• Beat in flour mixture until blended.
• Turn batter into a greased 8-inch square pan.
• Batter will be runny.
• Top with crumb topping.
• Bake at 350 for 35-40 minutes or until tester comes otu clean.
• Serve warm or cold.

SAINT LUCIA CROWN

Steps:

• Stir saffron into warm milk. In large bowl, dissolve yeast in warm water. Stir in saffron-milk mixture, granulated sugar, salt, eggs, butter and 2 1/2 cups of the flour. Beat with spoon until smooth. Stir in citron, almonds, lemon peel and enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)
• Grease 2 cookie sheets with shortening or cooking spray. Gently push fist into dough to deflate. Cut off one-third of dough for top braid and reserve. Divide remaining dough into 3 equal parts; roll each part into 25-inch rope. Place ropes close together on cookie sheet. Braid ropes loosely; shape into circle and pinch ends to seal.
• Divide reserved dough into 3 equal parts; roll each part into 16-inch rope. Place ropes close together on second cookie sheet. Braid ropes loosely; shape into circle and pinch ends to seal. Cover both braids; let rise in warm place about 45 minutes or until double in size.
• Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Remove from cookie sheets to wire rack. Cool completely, about 1 hour.
• In small bowl, mix glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle glaze over both braids. Make holes for 5 candles in small braid. Place small braid on large braid. Garnish with cherries. Insert candles.

LUCILLE'S COFFEE CAKE

Steps:

• In a medium saucepan, combine milk, 1/2 cup sugar, butter, and salt over medium-low heat. Bring just to a simmer, then remove from heat. Let stand until cool.
• Meanwhile, combine yeast, water, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. Add yeast mixture and eggs to milk mixture, stirring to combine.
• Butter a large bowl; set aside. Place 6 cups flour in a large bowl. Slowly stir in the milk mixture. Add enough of the remaining 2 cups flour to create a dough that comes together around the spoon, being sure not to add more than 8 cups. Transfer to a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Transfer to prepared bowl, cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
• Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Cut into 4 equal pieces. Place on a baking sheet, cover with plastic wrap, and let stand until doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees. Prepare the filling: Brush 2 baking sheets with butter; set aside. Combine granulated sugar and cinnamon in a small bowl; set aside.
• Roll each piece of dough into a rectangle about 12 inches wide and 17 inches long. Brush each rectangle generously with butter. Sprinkle each rectangle evenly with 2 tablespoons cinnamon sugar mixture, 2 cups brown sugar, and 1 cup fruit or nuts. Roll up from long side like a jelly roll. Place 2 rolls on each baking sheet. Cut diagonal slits into the tops of rolls about 1 inch apart. Brush rolls with remaining butter. Sprinkle each roll with 2 tablespoons cinnamon sugar and 1/2 cup dried fruit or chopped nuts, pressing into slits.
• Let stand for 15 minutes. Transfer to oven and bake for 15 minutes. Reduce oven to 350 degrees.and continue to bake until light golden brown, about 20 minutes more. Transfer baking pans to wire racks and let cakes cool briefly.
• Prepare the icing: In a medium bowl, combine confectioners' sugar and water, stirring to make a smooth glaze. Drizzle generously over warm coffee cakes.