Overnight coffeecake
Overnight coffeecake
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 15 minutes plus overnight rising time, plus 1 hour, 15 minutes same-day rising time | Serves 20 (8 to 10 per coffeecake)
1 cup milk, divided 2 ( 1/4 ounce each) envelopes dry yeast 1/2 cup warm water (100 to 110 degrees) 4 cups flour 1 1/4 cups sugar, divided 1 teaspoon salt 2 sticks butter, cut up 3 egg yolks, lightly beaten, plus 1 egg yolk, divided 3 egg whites 2 teaspoons plus 1 tablespoon cinnamon, divided 1 1/2 cups chopped toasted hazelnuts, divided 1cup powdered sugar, sifted 1 teaspoon dark rum (optional) 1/4 teaspoon vanilla

Step 1 In a small saucepan, heat three-fourths cup milk to scalding. Remove from the heat and let cool to warm.

Step 2 Sprinkle the yeast over the warm water and stir until the yeast is completely dissolved.

Step 3In the large bowl of an electric mixer, combine the flour, one-fourth cup sugar and the salt. Work the butter in by hand or with a pastry cutter until the mixture resembles cornmeal.

Step 4Combine 3 lightly beaten egg yolks, the warm milk and the yeast mixture. Add to the flour mixture and beat at medium speed until completely blended and a soft dough forms, about one minute.

Step 5Divide the dough into two parts and shape each into a ball. Put each into a lightly buttered bowl. Cover and refrigerate overnight.

Step 6Remove the dough from the refrigerator; let it stand 30 minutes.

Step 7While the dough is standing, beat the egg whites until light and foamy. Gradually beat in the remaining 1 cup sugar until stiff peaks form. Beat in 2 teaspoons of the cinnamon. Fold in 1 cup of the chopped toasted hazelnuts.

Step 8Take one of the dough balls, shape it into an oval and, on a lightly floured board, roll it out to form a 10- by 18-inch rectangle.

Step 9Spread half of the meringue mixture onto the rolled-out dough, leaving a 1-inch border. Roll up the dough lengthwise jellyroll style. Pinch the ends of the roll to seal.

Step 1 0Gently lift the roll onto a greased large baking sheet, seam side down, and form it into a horseshoe shape. Cut slashes halfway through dough at 2-inch intervals.

Step 1 1Repeat the process with the remaining half of the dough.

Step 1 2Invert a large bowl over each of the coffeecakes. Set aside to rise about 45 minutes or until doubled.

Step 1 3Heat the oven to 350 degrees.

Step 1 4Lightly beat 1 egg yolk and 2 tablespoons milk. Brush each of the coffeecakes with egg wash, brushing the entire surface of the dough, but do not brush the meringue filling that shows.

Step 1 5Bake 30 to 35 minutes, until golden brown, turning the baking sheet halfway through. Cool on the pan for about 5 minutes before glazing.

Step 1 6For the glaze, stir together the 1 tablespoon cinnamon, powdered sugar, the remaining 2 tablespoons milk, the rum, if using, and the vanilla. Drizzle it over the coffeecakes. Sprinkle the cakes with the remaining one-half cup of chopped nuts.

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