ROSELYN BAKERY SWEETHEART COFFEE CAKE

SCRATCH DANISH DOUGH:
Begin 5 hours or up to 3 days ahead.

Ingredient list:
1 1/2 cups chilled water
2 whole eggs
3 1/8 cups bread flour
1 1/2 cups all-purpose flour
2 3/4 tablespoons milk powder
2 1/2 teaspoons salt
1/2 cup Crisco shortening
1/2 cup granulated sugar
3 tablespoons yeast
7 drops of yellow food coloring
1 1/3 cups butter

Grind 1/4 of a whole small orange and 1/8 of a whole small lemon (including the rind) until the largest piece is the size of a pinhead.*

1. In a large bowl, combine chilled water, whole eggs, bread flour, all-purpose flour, salt, shortening, sugar, yellow food coloring, and yeast. Mix with dough hooks until well incorporated. Do not overmix.

Recipe makes 4-5 coffee cakes or 2 to 2 1/2 dozen danishes.

Preparation instructions:
2. Roll butter between 2 sheets of wax paper to 24” x17” rectangle; turn over for even rolling and lift top sheet frequently to remove wrinkles. Chill.

3. On floured surface with floured rolling pin, roll dough into 36” x 18” rectangle.

4. Remove top sheet of paper from butter; invert over 2/3 of dough, leaving 1/2 inch margin on 3 sides. Remove other sheet.

5. Fold unbuttered 1/3 of dough over middle 1/3; fold opposite end over middle to make 12” by 18” rectangle.

6. With rolling pin, press dough together around edges to seal in butter.

7. Roll dough to 36” by 18” rectangle crosswise into thirds to make 12” by 18” rectangle.

8. Wrap with plastic wrap and chill for 30 minutes. Repeat step 7 and the wrapping and chilling process two more times. Dough will keep for 3 days in the refrigerator. Allow dough to ferment in refrigerator for a minimum of 24 hours before assembling danishes or coffee cakes.

*Please note: This recipe says to grind the lemon and orange, but it doesn’t ever say where/when to use it….

BUTTERSCOTCH ROLL ICING:
4 cups powdered sugar
3/4 cup water
1 teaspoon corn starch
3 3/4 tablespoons granulated sugar
4 1/4 tablespoons light corn syrup
2 1/2 teaspoons vegetable oil
6 1/2 tablespoons brown sugar

Combine Water and starch to saucepan and mix until all is incorporated. Add granulated sugar and corn syrup to the saucepan and boil for 1 1/2 minutes.

Add vegetable oil after contents are boiling and stir well. Add brown sugar and bring to a boil again.

Put powdered sugar in a mixing bowl. Add saucepan mixture to mixing bowl a little at a time while mixing at low speed. Keep adding contents until icing is to the consistency you desire.

Makes enough for 4-5 coffee cakes or 2 1/2 dozen danishes.

SWEETHEART FILLING:
1 1/4 cups crushed toffee or Werthers original flavor candy (crushed)
1 cup Sweetheart Streusel (recipe follows)

Combine Sweetheart Streusel and crushed toffee in a large bowl and mix well.

SWEETHEART STREUSEL:
1/4 cup margarine
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour

Combine margarine, brown sugar, granulated sugar and salt in a large bowl and blend together. Add flour and mix to a damp crumble.

DIRECTIONS FOR THE SWEETHEART COFFEE CAKE:
Prepare the Danish Dough. Follow the steps below to prepare the rest of the coffee cake.

Preheat oven to 350 degrees.

1. Roll out the dough onto a well floured surface into a 12 by 30 inch rectangle 3/4 inch thick.

2. Spread the Sweetheart Filling across the entire dough piece except for the last 1/2 inch.

3. Roll the dough piece into a log. Brushing excess flour off the dough while rolling. Cut the roll into 10 inch logs.

4. Fold the log in half. Cut both top and bottom logs in half from the folded end to 2 inches from the cut ends.

5. Pull the top portion forward and allow the side of the log to fall straddling the bottom log.

6. Press out the heart shape with your hands to a thickness of 1 inch. Place Sweetheart Streusel on top. Place onto a parchment paper lined cookie sheet. Cover with a damp towel and let rise in a warm place until it has doubled, about 1 hour. (Dough is doubled when one finger pressed into dough leaves a dent). Place into the oven and bake for 15 minutes or until golden brown. Let it cool on the pan. Once it has cooled, cover the entire coffee cake with Butterscotch Roll Icing.

Makes 3-4 coffee cakes
Source: Roselyn Bakery Cookbook