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Hazelnut Coffee Cake |
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Serves: 16 Print this Recipe1 package yeast active dry 1/2 teaspoon sugar 1/4 cup water warm (105° to 115° F.) 3 eggs yolk 1/2 cup milk 2 1/2 cups flour 1/4 cup sugar 1 teaspoon salt 1 cup butter real 1 1/2 teaspoons lemon peels grated 1/2 cup flour 1 cup hazelnuts lightly toasted, ground 1 cup sugar 3 eggs white Browned Butter Icing (see below) In a small bowl dissolve yeast and sugar in warm water; let stand until foamy, 5 to 10 minutes. In a small mixer bowl beat egg yolks until thick and lemon-colored. Add milk and yeast mixture; set aside. In a large bowl combine flour, sugar and salt. With a pastry blender cut in butter until mixture resembles fine crumbs. Stir in yeast mixture and lemon rind. Cover and let stand in a warm place, free from drafts, until light and bubbly, about 30 minutes. Stir in enough flour to make a soft dough. On a lightly floured surface knead until smooth and elastic. Place in a greased bowl; turn to coat surface. Cover tightly and refrigerate overnight. Remove from refrigerator and let stand at room temperature for 10 minutes. On a lightly floured surface roll into a 20 x 15-inch rectangle. Heavily grease a 12-cup fluted tube pan. In a small bowl combine nuts, sugar and egg whites. Spread over dough, leaving a 2-inch border on all sides. Starting from the long side, roll as for a jelly roll. Carefully place in pan. Cover and let rise in a warm place, free from drafts, until almost doubled, 2 to 2 1/2 hours. Bake in a preheated 325° F. oven for 65 to 75 minutes or until golden brown. Cool in pan for 10 minutes. Remove from pan; cool on a wire rack. Prepare icing and drizzle on warm coffee cake. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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