Recipe: Whole Wheat Pull Apart Coffee Cake with Cinnamon and Walnuts

WHOLE WHEAT PULL APART COFFEE CAKE



FOR THE COFFEE CAKE:
1 envelope Fleischmann's Active Dry Yeast
1/4 cup warm water (100 to 110 degrees F)
1 cup milk
1/4 cup butter OR margarine
2 cups whole wheat flour
1/4 cup sugar
1/2 teaspoon salt
1 1/2 to 2 cups all-purpose flour

FOR THE SUGAR AND NUT MIXTURE:
1 cup sugar
1 1/2 teaspoons Spice Islands Ground Saigon Cinnamon
1/2 cup finely chopped walnuts
1/2 cup butter OR margarine, melted

Dissolve yeast in 1/4 cup warm water in a small bowl. Let rest 5 minutes.

Heat milk and butter until warm (100 to 110 degrees F). Combine yeast, milk mixture, whole wheat flour, 1/4 cup sugar and salt in a large mixer bowl. Beat on medium speed with electric mixer for 2 minutes.

Gradually add enough all-purpose flour until soft dough forms. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place about 1 1/2 hours, until doubled.

Generously grease a fluted tube (Bundt) pan with shortening.

For the sugar and nut mixture, mix together 1 cup sugar, cinnamon and walnuts; set aside.

Punch dough down and divide in half. Form 24 small balls of dough from each half.

Dip balls in melted butter and roll in sugar and nut mixture; place in pan.

Combine leftover butter and sugar mixture and pour over dough. Cover and let rise for 45 minutes or until doubled.

Bake in preheated 375 degree F oven for 35 to 40 minutes. Immediately invert pan onto plate and allow to rest 1 minute before removing pan. Let cool 10 minutes before serving.

Makes 24 rolls, 12 servings
Source: Fleishmann's Yeast, ACH Food Companies, Inc.