- 8
- 35 mins
- 180 mins
Ingredients
- 1/4 cup water
- 1 package dry yeast
- 1-1/2 cups milk
- 1/4 cup shortening
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 egg
- 3/4 teaspoon lemon extract
- 1/4 teaspoon nutmeg
- 3 cups flour
- 1/3 cup sugar
- 1-1/2 teaspoons cinnamon
- 3 tablespoons butter, melted
Preparation
Step 1
Dissolve yeast in water in a small bowl. In small saucepan, place 1/4 cup milk and add shortening, 1/4 cup sugar, and salt. Heat over medium heat until shortening melts. Remove from heat and pour into large mixer bowl
Add rest of cold milk to mixer bowl and mix well. Then add yeast mixture and mix well. In small bowl, beat egg until foamy and add lemon extract and nutmeg. Add to milk mixture in bowl.
Gradually add enough flour until a soft dough forms. Turn dough out onto floured surface and knead in enough remaining flour until dough is satiny and smooth. Place dough in greased bowl, turning to grease top. Cover and let stand until double in bulk, about 1 hour.
Punch down dough and shape each half into an 8" round. Place each into a greased 8" round cake pan.
Cover and let rise until doubled, about 30-45 minutes. Using fingers or the point of a rounded knife, dimple the surface of the dough about 25 times. In small bowl combine 1/3 cup sugar and cinnamon and mix well. Brush melted butter over both coffeecakes and sprinkle with cinnamon sugar. Bake at 350 degrees F for 23-28 minutes or until coffeecakes are golden brown. Remove from pans and cool on wire racks. Serve warm.