Rolled Coffee Cake (Wickelkuchen)
rec.food.recipes/Ursula Hartunian/2003

For 2 large cakes, prepare 1 recipe Basic Yeast Dough (which will follow).

Make 1/2 recipe if only 1 cake is needed. Each filling is enough for 2 cakes.

Roll out dough into 2 squares about 1/4-inch thick. Brush with melted butter.

Cover with filling and roll jelly-roll style. Put each roll in a buttered 8 or 9-inch loaf pan or a ring mold. Let rise until double in bulk. Brush with beaten egg yolk or melted butter and bake in 350 degree oven for 45 minutes to 1 hour.

Sprinkle with confectioners' sugar or glaze with a thin layer of melted apricot preserves or jam.

Poppy Seed filling:
Wash and grind 1/2 pound poppy seeds in a poppy-seed grinder or an electric blender. Mix with 1 cup milk, 3 Tbsp butter and 2/3 cup sugar or 1/2 cup honey and grated rind of 1 lemon. Cook until thick. Half a cup raising and/or nuts can be folded into this, if you like.

Raisin-Nut filling
Combine 3/4 cups raisins or currants, 2/3 cup sugar, 2 tsp cinnamon and 1 cup chopped or grated hazelnuts. Dot dough with 3 Tbsp butter, cut in tiny flecks. If you like, add 3 Tbsp chopped candied citron and/or orange peel.

BASIC YEAST DOUGH (Hefeteig)
Makes 2 large coffee cakes

2 packages dry powdered yeast
1/2 cup warm water
1/2 cup butter, softened
1/2 cup sugar
1 tsp salt
grated rind of l lemon
1 cup milk, scalded
2 cups flour
4 egg yolks
1 whole egg
2-3 cups flour
fruits or nuts, according to recipe
melted butter
flour

Dissolve yeast in warm water according to instructions on package. Combine butter, sugar, salt and lemon rind in a bowl. Scald milk and pour into bowl.

Stir until butter has melted. Cool to lukewarm. Add 2 cups flour and the yeast, and mix well. Set aside in a warm corner until mixture becomes light and bubbly. Stir in egg yolks and whole egg and gradually beat in 2-3 cups flour until you have a soft, light smooth dough. Turn onto a floured board and knead until dough is smooth and elastic and forms blisters. Shape in a ball, place in a clean floured bowl and cover with a thin kitchen towel, and set in a warm draft-free corner to rise until doubled in bulk, about 1-1 1/2 hours.

Punch down dough and knead in any candied fruits, nuts, etc., called for in the specific recipe. If nothing is being added, knead lightly anyway. Let dough rest 10 minutes, then shape as desired and bake according to specific recipe.