HONEY CINNAMON COFFEECAKE
"A sugar-cinnamon center and toppings of honey, sugar and almonds."
8 cups all-purpose flour, divided use
3/4 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
2 1/2 teaspoons salt
2 1/2 cups water
3/4 cup butter or margarine
2 large eggs
2 teaspoons almond extract
2 tablespoons melted butter or margarine
Sugar-Cinnamon Filling (recipe follows)
Honey Topping (recipe follows)
Powdered Sugar Glaze (recipe follows)
1 cup slivered almonds
In a large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, and salt.
Heat 2 1/2 cups water and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, almond extract, and 1 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally.
Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; divide into 3 equal portions. Roll each into 18x8-inch rectangle.
Brush each with melted butter; sprinkle with Sugar-Cinnamon Filling. Beginning from long end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Shape each into a coil. Tuck end under the coil.
Place each coil in a greased 9-inch round pan. Spread with Honey Topping. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees F for 25 to 35 minutes or until done. Remove from pans; cool on wire racks.
Drizzle with Powdered Sugar Glaze; top with slivered almonds.
SUGAR-CINNAMON FILLING
3/4 cup sugar
2 teaspoons ground cinnamon
In small bowl, combine sugar and cinnamon. Stir until well blended.
HONEY TOPPING
1/4 cup butter
1 cup sifted powdered sugar
1/4 cup honey
1 egg white
1 teaspoon ground cinnamon
Cream butter and powdered sugar together. Stir in honey, egg white, and cinnamon. Beat 2 minutes at medium speed of electric mixer until smooth.
POWDERED SUGAR GLAZE
1 1/2 cups powdered sugar, sifted
2 to 3 tablespoons milk
1 1/2 teaspoons almond extract
Combine ingredients for the glaze and stir until smooth.
Makes 3 coffeecakes
Source: Fleischmann's Yeast
"A sugar-cinnamon center and toppings of honey, sugar and almonds."
8 cups all-purpose flour, divided use
3/4 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
2 1/2 teaspoons salt
2 1/2 cups water
3/4 cup butter or margarine
2 large eggs
2 teaspoons almond extract
2 tablespoons melted butter or margarine
Sugar-Cinnamon Filling (recipe follows)
Honey Topping (recipe follows)
Powdered Sugar Glaze (recipe follows)
1 cup slivered almonds
In a large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, and salt.
Heat 2 1/2 cups water and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, almond extract, and 1 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally.
Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; divide into 3 equal portions. Roll each into 18x8-inch rectangle.
Brush each with melted butter; sprinkle with Sugar-Cinnamon Filling. Beginning from long end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Shape each into a coil. Tuck end under the coil.
Place each coil in a greased 9-inch round pan. Spread with Honey Topping. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees F for 25 to 35 minutes or until done. Remove from pans; cool on wire racks.
Drizzle with Powdered Sugar Glaze; top with slivered almonds.
SUGAR-CINNAMON FILLING
3/4 cup sugar
2 teaspoons ground cinnamon
In small bowl, combine sugar and cinnamon. Stir until well blended.
HONEY TOPPING
1/4 cup butter
1 cup sifted powdered sugar
1/4 cup honey
1 egg white
1 teaspoon ground cinnamon
Cream butter and powdered sugar together. Stir in honey, egg white, and cinnamon. Beat 2 minutes at medium speed of electric mixer until smooth.
POWDERED SUGAR GLAZE
1 1/2 cups powdered sugar, sifted
2 to 3 tablespoons milk
1 1/2 teaspoons almond extract
Combine ingredients for the glaze and stir until smooth.
Makes 3 coffeecakes
Source: Fleischmann's Yeast
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