- 8
Ingredients
- FILLING:
- 14-1/2 to 15 cups all-purpose flour
- 2 cups sugar
- 1/4 cup active dry yeast
- 4 teaspoons salt
- 3 cups water
- 1 cup orange juice
- 1/2 cup canola oil
- 4 eggs
- 1/4 cup grated orange peel
- 1 teaspoon orange extract
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
- 3 eggs
- 1 teaspoon vanilla extract
- ICING:
- 4 cups confectioners' sugar
- 1 teaspoon orange extract
- 6 tablespoons 2% milk
Preparation
Step 1
In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water, orange juice and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, orange peel and extract; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
In a small bowl, beat cream cheese and sugar until smooth. Add chocolate, 1 egg and vanilla. Beat until blended; set aside.
Punch dough down. Turn onto a lightly floured surface; divide into eight portions. Roll each portion into a 12-in. x 7-in. rectangle. Spread about 1/4 cup filling to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams and tuck edges under. Place seam side down on greased baking sheets; pinch ends together to form a ring.
With kitchen scissors, cut from outside edge two-thirds of the way toward center of ring at 2-in. intervals. Separate strips slightly and twist so filling shows. Cover and let rise until doubled, about 30 minutes. Beat remaining eggs; brush over coffee cakes.
Bake at 375° for 15-18 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients until smooth; drizzle over coffee cakes. Yield: 8 coffee cakes.