Ingredients
- Ingredients
- 3 C. flour
- 1 t. salt
- 2 t. sugar
- 1/2 C. butter
- 1 pkg. of yeast (2 1/4 t.)
- 1/4 C. warm water
- 1 t. sugar
- 3 egg yolks
- 1 C. sour cream
- 1 – 12.5 oz. can Solo Brand Poppy Seed Cake & Pastry Filling
Preparation
Step 1
In a large bowl mix the flour, salt, and 2 t. of sugar. Cut the butter into the flour mixture with a pastry blender or two knives.
Flour mixture with the butter cut into it
2. In a one cup measuring cup mix together the yeast, warm water, and 1 t. of sugar. Let this mixture sit until it foams to the top of the measuring cup. Meanwhile complete step 3.In a medium bowl beat together the sour cream and egg yolks.
4. When the yeast has foamed to the top of to the top of the measuring cup. Meanwhile complete step 3.
3. In a medium bowl beat together the sour cream and egg yolks.
4. When the yeast has foamed to the top of the cup mix it into the sour cream mixture.
5. Add the wet mixture to the flour and butter mixture. Mix until all the flour mixture is completely incorporated. Form into a ball, cover the bowl with plastic wrap and refrigerate overnight.
6. The next day cut the ball of dough in half. For each half follow the following directions.
6a. Pat the dough into a flat circle and place on a floured surface. Sprinkle a little flour on the dough and be sure to flour your rolling pin.
6b. Roll out the dough as thin as possible on a floured surface until it is about an 18 inch circle in diameter
6c. Spread the circle of dough with 1/2 of the can of poppyseed pastry filling.
6d. Roll the pastry up into a roll and pinch the ends closed.
7. Repeat all parts of step 6 with the rest of ingredients.
8. Place each coffeecake in a round cake pan or both on a large cookie sheet. Cover with waxed paper and then a towel and place in a warm location. Let rise until double. This can take anywhere from 45 min. to an hour and half depending on how warm or cool it is.
Bake at 375 degrees for 25-30 minutes. When completely cooled drizzle with confectioner’s sugar icing made by mixing 1 cup of confectioner’s sugar with 1/2 t. of vanilla and 1 T. of water. Add addtional water if needed to make desired consistency for drizzling.