Sister's Coffeecake (Søsterkage)

By norsegal8

Ingredients

• FILLING:
• 2 packages active dry yeast
• 1 cup warm water (105 to 115 degrees)
• 1/2 cup melted butter
• 1/2 cup sugar
• 3 slightly beaten eggs
• 1 teaspoon salt
• 4 1/2 to 5 cups all-purpose flour
• 1/2 cup softened butter
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• GLAZE:
• 1 slightly beaten egg
• 2 tablespoons milk

Details

Servings 2

Preparation

Step 1

In a large bowl, dissolve the yeast in the warm water and let stand for 5 minutes. Stir in the 1/2 cup of melted butter, the 1/2 cup of sugar, the eggs, salt and 4 1/2 cups of the flour until the dough is smooth. Cover and refrigerate 2 to 24 hours.

Sprinkle a surface with some of the remaining flour. Turn the dough out onto the floured surface and roll out to make a 24-inch square. Spread with a thin layer of soft butter right to the edge. Mis the brown sugar and cinnamon and sprinkle the mixture over the butter. Roll up as for a jelly roll.

Grease two 9-inch square or 10-inch tube pans. Cut the roll into 2-inch pieces and place them cut sides up in the pans evenly spaced, dividing the roll between the two pans.

Let rise, covered, until almost doubled in size, about 45 minutes to an hour. Mix the egg and milk to make a glaze and brush the tops of each cake with the glaze.

Preheat the oven to 375 degrees. Bake for 30 to 35 minutes or until a skewer inserted in the center comes out clean. Let stand for 5 minutes in the pan before removing. Serve warm.