Lemon Curd Coffee Cake
Source: Joel Ehrlich

1 tbsp active dry yeast
1/4 cup warm water
1/3 cup sugar
1/2 cup sour cream
1/2 tsp lemon rind, grated
1/4 tsp salt
2 eggs
2 3/4 cups white flour
1/3 cup butter, softened
1 egg
3/4 cup ready made lemon curd
walnuts, chopped (optional)

Preheat the oven to 350 degrees.

Soak the yeast in the warm (105 degrees-115 degrees) water until dissolved. Add the sugar. Mix well.


Heat the sour cream until warm. Add to the yeast mixture along with the lemon rind and salt. Beat in the first measure of eggs. Add enough of the flour to make a soft dough. Beat the butter into the dough. Turn the dough onto a floured board and knead until smooth (6-7 minutes).

Place the dough in a lightly buttered bowl. Cover tightly with plastic
wrap. Let rise until doubled in bulk (45-60 minutes).

Punch down. Roll out on a floured board to form an 18x12-inch rectangle. Spread the lemon curd on the dough, leaving a 3/4-inch border on all sides. Carefully roll up the dough. Slice into 3 1/2-inch thick slices. Place the rolls in a well greased (8-inch) pie pan in a circle. Let rise for about 30 minutes.

Lightly beat the second measure of egg. Brush the cake with the beaten egg. Sprinkle with nuts. Bake for about 30 minutes.