Recipe: Sweet Yeast Breads (8) 1999-09-24

9-24-99 Sweet Yeast Bread Recipes

Judy/AZ (03:49:59) : Kringle (From a Danish Bakery in Racine)

3/4 cup butter
1 pkg. or cake of yeast
1/4 cup warm water
1/4 cup lukewarm milk
1/4 cup sugar
1/2 tsp. salt
1/2 tsp. lemon extract
1 egg
2 cups sifted all-purpose flour

Butterscotch Filling for two kringles
1 cup brown sugar
1/3 cup butter
Pinch of salt
Pinch of cinnamon
1/2 egg white

Divide butter in half and spread each half on waxed paper to an 8 x 8 inch square. Chill. Dissolve yeast in warm water. Add lukewarm milk, sugar, salt, lemon extract, and egg, mixing well. Add flour and mix until smooth.

Roll dough on well-floured board to an 8 x 12 inch rectangle. Place one piece of chilled butter on two-thirds of dough. Fold uncovered third of dough over the middle third, then fold the remaining third over the top. Again fold one over middle third, and fold remaining third over top, making a square of nine layers. Wrap in waxed paper and refrigerate 30 minutes. Roll dough again to an 8 x 12 inch rectangle. Add chilled butter and fold the same way. This makes 18 layers. Refrigerate 2 hours. Cut dough into two equal pieces. Lightly roll one piece at a time, until piece is about 20 x 6
inches.

To prepare filling: mix filling ingredients until smooth. Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins, and so on, or fill with jam (Solo is good, too). Fold one of the long edges to the middle, moisten other edge and fold over top to cover filling. Seal well. Put kringle on greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous circle. Flatten dough with hands. Cover kringle for one hour at 70 degrees. Bake at 350 for 25 to 30 minutes or until golden brown. Cool, then ice with mixture of powdered sugar and water. Kringles keep very well in the freezer, for several days in the refrigerator. The high butter content keeps them moist.

Judy/AZ (03:49:59) : BABKA
Makes three 8-inch babkas

1/2 pound (2 sticks) plus 4 tablespoons unsalted butter, softened,
plus butter for bowl and pans
2 cups milk
1 3/10 ounces fresh cake yeast
4 large eggs, plus 1 beaten egg for glaze
4 large egg yolks
1 cup granulated sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon orange-flavored liqueur, such as Grand Marnier or
Cointreau (optional)
Grated zest of 2 oranges and 1 lemon
9 to 10 cups sifted all-purpose flour, plus flour for kneading
1 1/2 cups currants
1 1/2 cups raisins
1 1/2 cups golden raisins
1 cup chopped slivered almonds
1/2 cup packed light-brown sugar
1 teaspoon ground cinnamon
1 large egg, beaten

1. Butter three 8-inch kugelhopf molds. In a small saucepan, heat milk until just below the boiling point. Add 2 sticks butter, and stir until melted. Remove from heat, and let cool until lukewarm. Place yeast in a small bowl, and pour 1/2 cup warm water over, stirring with a spoon to break up the yeast and combine. Set aside for 2 to 3 minutes.

2. In an electric mixer with the paddle attachment, beat eggs and egg yolks until combined. Add sugar and salt, and continue to beat until thick and pale. Add vanilla, orange-flavored liqueur, zests, and yeast mixture; combine. Add 4 cups flour gradually, then add the milk mixture, alternating with remaining 4 cups flour while beating on medium speed. Up to an additional 1 cup flour may be added if the dough is sticky. Add currants, raisins, golden raisins, and almonds,
and mix to combine.

3. Transfer dough to a large bowl, and knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, 8 to 10 minutes. Transfer dough to a large buttered bowl. Cover with plastic wrap, and let rise in a warm place until dough reaches top of bowl, 1 to 2 hours. Punch the dough down, and let rise again, covered in a warm place until the dough reaches the top of the bowl, 1 to 2 hours. Meanwhile, in a small bowl, combine 1 cup flour, 4 tablespoons butter, light-brown sugar, and cinnamon to form crumb topping, and sprinkle evenly between the three molds. Punch the dough down again, and turn out onto a lightly floured surface, and knead for 1 minute, and cut into thirds. Transfer dough to prepared molds, covering loosely with plastic wrap, and let rise to top of pan.

4. Heat oven to 350 degrees. Brush dough with beaten egg, and bake until golden brown and hollow sounding when tapped, 30 to 45 minutes. Turn out onto a cooling rack, and let cool.

Judy/AZ (03:49:59) : CHERRY ALMOND WREATH

1 package (1/4 ounce) active dry yeast
1/2 cup warm milk (110-115 degrees)
1/4 cup warm water (110-115 degrees)
3-4 1/4 cups all-purpose flour
2 eggs
1/4 cup butter or margarine, softened
3 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon grated lemon peel
11/2 teaspoon ground cardamom

FILLING:

1/4 cup butter or margarine, softened
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon almond extract
1/2 teaspoon grated lemon peel
2/3 cup finely chopped blanched almonds
1/2 cup chopped red and green candied cherries

GLAZE:

2/3 cup confectioners' sugar
2 teaspoons lemon juice
1 teaspoon water

In a large mixing bowl, dissolve yeast in milk and water. Add 2 cups flour, eggs, butter, sugar, salt, lemon peel and cardamom; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. In a small mixing bowl, beat butter, flour, sugar, extract and lemon peel Stir in almonds and cherries. Refrigerate until needed. Punch dough down. Roll into a 30-in. x 9-in. rectangle. Crumble filling over dough. Starting with the 30-in. edge, roll up and seal edge. Place, seam side down, on a greased baking sheet. With a sharp knife, cut roll in half lengthwise; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. shape into a ring and pinch ends together. Cover and let rise 1 hour. Bake at 350 degrees for 35-40 minutes or until browned. Cool 15 minutes. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely. Yield: 1 coffee cake.

Judy/AZ (03:49:59) : CREAM CHEESE COFFEE CAKES

1 cup (8 ounces) sour cream
1/2 cup sugar
1/2 cup butter or margarine
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110-115 degrees)
2 eggs beaten
4 cups all-purpose flour

FILLING:

2 packages (8 ounces each) cream cheese, softened
3/4 cups sugar
1 egg, beaten
2 teaspoons vanilla extract
1/8 teaspoon salt

GLAZE:

2 1/2 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract
Toasted sliced almonds, optional

In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature, In a mixing bowl, dissolve yeast in water add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough will be very soft.) Cover and refrigerate overnight. Next day, combine filling ingredients in a mixing bowl until well blended. turn dough onto a floured board; knead 5-6 times. Divide into four equal portions. Roll each portion into a 12 in. x 8-in. rectangle. Spread 1/4 of the filling on each to within 1 in. of edges, roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 350-375 degrees for 20-25 minutes or until golden brown. Cool on wire racks. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings.

Judy/AZ (03:49:59) : Czechoslovakian Orange Crescent
Makes 1 loaf.

1/3 cup warm water (105 to 115 F)
1 package FLEISCHMANN'S Active Dry Yeast
1/3 cup warm milk (105 to 115 F)
1/3 cup butter or margarine, softened
1/3 cup sugar
2 teaspoons grated orange peel
1/2 teaspoon salt
1/4 teaspoon SPICE ISLANDS Ground Mace
3 to 3 1/2 cups all-purpose flour
1 egg
Honey Orange Glaze (recipe follows)

Place water in large bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, orange peel, salt, mace, and 1 cup flour; blend well. Stir in egg and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 1 hour.

Punch dough down; remove to floured surface. Using one-fourth of dough, roll to 18-inch rope. Set aside. Divide remaining dough in half. Roll each half to 30-inch rope; join to make 1 long rope. Wrap long rope around small rope. Pinch ends to seal. Place loaf on greased baking sheet. Curve ends. Cover; let rise in warm place until doubled in size, about 30 minutes.

Bake at 350 F for 35 minutes or until done. Remove from sheet; let cool on wire rack. Brush with Honey Orange Glaze.

Honey Orange Glaze: In small saucepan, combine 2 tablespoons honey and 1 tablespoon orange juice. Cook over low heat, stirring frequently,
until mixture is warm.

Judy/AZ (03:49:59) : Raspberry Cheese Coffeecake
Makes 2 coffeecakes.

4 to 4 1/2 cups all-purpose flour
1/2 cup sugar
1 package FLEISCHMANN'S RapidRise Yeast
1/2 teaspoon salt
1/2 cup butter or margarine, cut into pieces
1/3 cup milk
1/4 cup water
3 eggs
1 cup sliced almonds, toasted
Cheese Filling (recipe follows)
1 cup raspberry or cherry jam or preserves

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat butter, milk, and water until very warm (120 to 130 F); butter does not need to melt. Stir into dry ingredients. Stir in eggs, 3/4 cup almonds, and additional 2 1/2 to 3 cups flour to make stiff batter.
Cover; let rest 10 minutes.

Spoon 1 cup batter into each of 2 greased 9-inch round springform pans. Grease top of batter to prevent sticking; evenly spread batter in pans.
Set aside.

Stir 1/4 to 1/2 cup flour into remaining batter to make soft dough; knead on lightly floured surface until smooth and elastic. Divide dough into 4 equal pieces; roll each piece to 30-inch rope. Twist 2 ropes together; pinch ends to seal. Repeat with remaining ropes. Place 1 twist in each pan, forming a border around edge of batter; pinch ends together to seal. Spread half of Cheese Filling in center of each. Cover; let rise in warm, draft-free place until doubled in size, about
1 hour.

Bake at 350 F for 40 to 45 minutes or until done. Let cool 5 minutes in pans on wire rack. Remove sides of pans; let cool completely. In small saucepan, warm raspberry jam; spread evenly over Cheese Filling.
Decorate with remaining almonds.

Cheese Filling: In medium bowl, combine 2 (8-ounce) packages softened cream cheese, 1/2 cup sugar, 2 tablespoons all-purpose flour, 1 egg white, and 2 teaspoons grated lemon peel. Beat with an electric mixer
until smooth.

Judy/AZ (03:49:59) : Breakfast Coffeecake

1/2 oz yeast
1/4 C scalded milk
1 T sugar
1 C butter
2-1/2 C sifted flour
1/2 teas. salt
4 egg yolks, beaten
Filling:
16 oz cream cheese
1 C sugar
1 egg, separated
1 t vanilla
1 C golden raisins
1/2 C chopped walnuts

Crumble yeast into milk; allow to stand until dissolved. Meanwhile, spread walnuts on cookie sheet and toast lightly 10 minutes. Add sugar to yeast mix. Cut butter into flour and salt. Add egg yolks and yeast; mix. Divide dough into two parts. Roll each to fit a 9x13" pan and place first layer in bottom of pan. Beat cream cheese, egg yolk, sugar, and vanilla until light. Add raisins. Spread mixture on top of first dough layer and cover with second dough layer. Beat remaining egg white lightly with fork; brush on top and sprinkle on walnuts. Cover cake with a towel and let rise in warm place for 30 minutes. Then bake at 350 for 30 minutes and nicely browned or until the aroma drives you crazy and you have to gobble it up with lots of cold milk.

Kelly,WA (03:10:50) :
Portuguese Sweet Bread

3 Fresh yeast cakes
1/2 cup Warm water (105 - 115 F)
1 cup Milk
1/2 cup (1 stick) butter, cut into pieces
2 tsp Salt
6 Eggs, room temperature
1 cup Sugar
8 To 9 cups sifted all-purpose flour
2 tbsp (1/4 stick) butter, melted

Makes 2 loaves

Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until foamy, about 5 minutes.

Scald milk. Add butter and salt and stir until butter melts. Cool to lukewarm.

Using electric mixer, beat eggs until frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time; dough should be soft and pull away from sides of bowl. Turn dough out onto well-floured surface, sprinkle with 1 cup flour and knead until smooth and elastic, adding up to 1 cup more flour as necessary to prevent stickiness, about 10 minutes.

Grease large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 2 hours. Punch dough down. Let rest 10 minutes. Grease two 9-inch round cake pans. Divide dough in half. Press each half into pan. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour.

Preheat oven to 350 F. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 30 minutes. Brush tops immediately with melted butter. Serve warm.