Egg Nest Coffee Cake Recipe - Cooking Index
Egg Nest Coffee Cake Recipe - Cooking Index
| 3 cups | 187g / 6.6oz | All-purpose flour |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 | Active dry yeast* | |
| 1/2 cup | 118ml | Milk |
| 1/4 cup | 59ml | Water |
| 1/4 cup | 49g / 1.7oz | Plus 4 teaspoons butter or margarine |
| 1 | Egg - at room temperature | |
| 3/4 teaspoon | 3.8ml | Ground cinnamon |
| 1/8 teaspoon | 0.6ml | Ground nutmeg |
| 1/2 cup | 73g / 2.6oz | Chopped dates |
| Lemon frosting | ||
| 1 1/2 cups | 297g / 10oz | Confectioner's sugar |
| 1 tablespoon | 15ml | Light corn syrup |
| 1 teaspoon | 5ml | Lemon extract |
| 2 teaspoons | 10ml | Softened butter |
| Food coloring | ||
| 1/2 cup | 46g / 1.6oz | Flaked coconut |
In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and undissolved yeast. Heat milk, water and 1/4 cup butter until very warm, 120 to 130F; stir into dry ingredients. Mix in egg and enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Pinch off 5 pieces of dough the size of small eggs; shape into smooth egg shapes. Roll remaining dough to 18 x 7-inches. Melt remaining 4 teaspoons butter; brush on dough.
Combine remaining 1/4 cup sugar, cinnamon and nutmeg. Sprinkle sugar mixture and dates over dough.
Roll up from long edge as for jelly roll; seal seam. Arrange in circle, seam-side down on greased baking sheet; seal ends to join. Cut 1/2-inch deep slashes at 2-inch intervals on top of ring. Place dough eggs inside ring. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350F for 20 minutes or until done. Remove from sheet; cool on wire rack. Makes 1 coffee cake.
Frost the ring with half the Lemon Frosting. Divide remaining frosting into 5 parts; tint each a different color using food coloring. Frost each egg a different color. Tint coconut with green food coloring; sprinkle in ring around egg cluster.
LEMON FROSTING: In small bowl, beat 1 1/2 cups confectioners' sugar, 1 tablespoon light corn syrup, 1 teaspoon lemon extract and 2 teaspoons softened butter until smooth.
Source:
Eating Well Magazine - May/June, 1993
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