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Swiss Apple Ring Coffee Cake
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1
Reviews
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By:
Janey Romans
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Swiss Apple Ring Coffee Cake Recipe uses yeast, sugar, milk, vanilla extract, butter, flour and egg yolks and whites to bake this delicious coffee cake recipe which is filled with Dried-Apples Filling.
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INGREDIENTS
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1 package active dry yeast
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1/4 cup warm (105° to 115° F)
water
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1/4 cup sugar
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3/4 cup warm (105° to 115° F)
milk
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1/2 teaspoon salt
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1 teaspoon vanilla extract
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1/4 cup butter or margarine,
softened
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3 1/4 to 3 1/2 cups flour
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3 egg yolks
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1 egg white, beaten with 1/2
teaspoon water
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2 tablespoons coarsely chopped filberts
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Dried-Apple Filling:
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1 1/2 cups water
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2 cups (6-oz pkg) dried apples
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2 tablespoons lemon juice
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1/2 cup sugar
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1/2 cup golden raisins
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1 teaspoon grated lemon rind
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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DIRECTIONS
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1:
Sprinkle yeast over the water in large bowl of electric mixer. Add 1 tablespoon of the sugar. Let stand until yeast is soft (about 5
minutes). Add 1 tablespoon of the sugar
(reserve the remaining 2 tablespoons for topping), milk, salt, vanilla, and butter. Add 2 cups of the flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Beat in egg yolks, one at a time. Stir in about 1 cup more flour to make a soft dough.
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2:
Turn dough out onto a board or pastry cloth coated with some of the remaining 1/4 to 1/2 cup flour. Knead until dough is smooth and satiny and small bubbles form just under surface (10 to 12 minutes), adding just enough flour to prevent dough from being sticky. Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (1 1/4 to 1 1/2 hours). While dough rises, prepare Dried-Apple Filling.
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3:
Punch dough down. Cover with inverted bowl and let rest for 10 minutes. Roll dough out-on a floured surface to an l8-inch square. Spread with filling, leaving a l-inch margin on all sides. Roll up jelly-roll fashion; pinch to seal long edge.
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4:
Place roll, seam side down, on a large, greased baking sheet; curve into a ring. Moisten ends and pinch together to seal. At 2-inch intervals cut slits in dough just to first layer of filling. Let rise until almost
doubled in bulk (30 to 45 minutes). Brush lightly with egg white mixture, then sprinkle with the remaining 2 tablespoons sugar and
filberts. Preheat oven to 350° F. Bake until coffee cake is richly browned (35 to 40 minutes). Carefully slide onto a wire rack. Serve warm.
or at room temperature.
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