DANISH COFFEE CAKES
I think that as long as I'm in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. -Sheri Kratcha, Avoca, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 3 coffee cakes (10 slices each).
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.
Nutrition Facts : Calories 204 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
DANISH COFFEE CAKE
My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Time 1h
Yield 3 coffee cakes (6 servings each).
Number Of Ingredients 11
Steps:
- Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts : Calories 224 calories, Fat 14g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE DANISH COFFEECAKE
This recipe makes two large Danish. This is an old family recipe, perfect for holiday gatherings! Dust with confectioners' sugar before serving.
Provided by FallenAngel2781
Categories Bread Yeast Bread Recipes
Time 4h55m
Yield 16
Number Of Ingredients 12
Steps:
- Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
- Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.
- Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
- Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.
- Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.
- Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
- Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
- Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 39.7 g, Cholesterol 70.7 mg, Fat 16.8 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 10.3 g, Sodium 213.1 mg, Sugar 14.9 g
CHEESE DANISH COFFEE CAKE
This looks so good! I just found the recipe in the paper and I think it may be our new holiday morning favorite! Let me know how you like it. (Prep time is approximate)
Provided by Denise in da Kitchen
Categories Breads
Time 45m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Prepare CHEESE FILLING:.
- Beat cream cheese, sugar, eggs, and almond extract until smooth.
- Reserve.
- CAKE:.
- Heat butter in 13 x 9-inch pan in oven until melted.
- Rotate pan to spread butter.
- Mix baking mix, egg, sugar, milk, oil, and almond extract in bowl.
- Beat vigorously for 30 seconds.
- Spread batter in pan.
- Pour Cheese Filling evenly over batter and cut through mixture about 10 times.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes.
- Drizzle with POWDERED SUGAR GLAZE:.
- Mix powdered sugar and water until smooth and easy to drizzle.
- Sprinkle with nuts.
ALMOND DANISH COFFEE CAKE
Filled with almond paste, sugar and butter, this pastry will melt in your mouth. It's a must for me to make each holiday.
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes (12 serving each).
Number Of Ingredients 19
Steps:
- In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. , In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. , Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool completely. , For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.
Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 116mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
ULTIMATE COFFEE CAKE (PAULA DEEN)
This coffee cake is incredibly sinful! I love that you put it together the night before and just bake it off in the morning. So easy and delicious! Prep time does not include letting it rise overnight.
Provided by Foodie Blog Stalker
Categories Breads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- The night before place frozen rolls in well greased bundt pan.
- Sprinkle dry pudding mix over rolls, sprinkle brown sugar over pudding mix, sprinkle chopped pecans over brown sugar, pour melted butter over all.
- To prevent dough from forming a hard crust while it's rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature about 8 to 10 hours.
- Preheat oven to 350 degrees.
- Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
- Enjoy!
- UPDATE: You are right! I didn't realize that when I was making it, I was only using 14 rolls. I tried it with 16 this morning and while rising, the dough 'overflowed', I can't imagine using 18. Maybe Paula was using a bigger Bundt pan? Anyway, with a regular sized Bundt, I've found 14 rolls to work out great!
Nutrition Facts : Calories 979, Fat 36.7, SaturatedFat 13.4, Cholesterol 49.8, Sodium 1369.4, Carbohydrate 138.6, Fiber 5.5, Sugar 30.9, Protein 25.9
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