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ORANGE BUTTER COFFEECAKE
1 package active dry yeast
1/4 cup warm water
2 3/4 to 3 cups all-purpose flour (divided)
1 3/4 cups granulated sugar, divided use
1 teaspoon salt
1 cup sour cream, at room temperature, divided use
8 tablespoons butter, melted
2 eggs
3 tablespoon grated orange peel (orange part only), divided use
1 cup toasted coconut, divided use*
1/4 cup butter (1/2 stick)
3 tablespoons orange juice
TO MAKE THE DOUGH:
Dissolve yeast in warm water. Pour into large mixing bowl, add 1 3/4 cups flour, 1/4 cup sugar, salt, 2/3 cup sour cream, 6 tablespoons melted butter, eggs and 1 tablespoon orange peel. Beat 2 minutes at medium speed. By hand, stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled, about 1 hour.
TO MAKE THE FILLING:
In a small bowl, combine 3/4 cup sugar, 3/4 cup toasted coconut, the remaining 2 tablespoons orange peel and the remaining 2 tablespoons melted butter and set aside.
TO PREPARE THE COFFEECAKE:
Grease a 9-by-13-inch pan.
Knead dough about 15 times. Divide dough in half. Roll half the dough into a 12-inch circle. Sprinkle with half the filling mixture. Cut into 12 wedges and roll each wedge, starting with wide end to form crescent-shaped rolls. Repeat with second half of dough.
Place rolls in greased pan, three rows of 8 each. Cover and let rise until doubled, about 45 minutes to 1 hour.
Meanwhile, preheat oven to 350 degrees F.
Bake 25 to 30 minutes. Leave warm rolls in pan.
TO MAKE THE GLAZE:
In a small saucepan, combine the remaining 3/4 cup sugar, the remaining 1/3 cup sour cream, 1/4 cup butter and orange juice. Bring to a boil and stir for 3 minutes. Pour warm glaze over warm coffeecake. Sprinkle with the remaining 1/4 cup toasted coconut.
*TO TOAST COCONUT:
Place on a baking sheet and bake in a preheated 325-degree oven for 15 to 20 minutes, or until lightly browned.
Makes 24 servings
From: First place, Andrea Payne, McMinnville
Adapted from source: Fleischmann's Yeast - Oregon State Fair Best Ever Bread contest, 2000
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