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Ingredients
- For the dough:
- 1/2 cup hot coffee
- 1/2 cup whole milk
- 1 T sugar
- 1 packet (1/4 ounce) dry active yeast
- 1/4 cup salted butter (1/2 stick)
- 1 T oil
- 1 large egg
- 1 t salt
- 1/4 cup sugar
- 3 to 3 1/2 cups all purpose flour (pack it down in the cup when you measure it)
- For the filling:
- 1/2 cup (1 stick) salted butter, softened to room temp
- 1 T ground cinnamon
- 3/4 cup sugar
- 1 cup semisweet choc chips
- For the pan:
- 2 T softened butter
- 2 T sugar
- 1 t cinnamon
- For the icing:
- 1 cup conf sugar
- 1 T salted butter, melted
- 1 T milk
- 12 t vanilla
Details
Preparation
Step 1
In a small microwave safe container, combine the hot coffee with the 1/2 cup milk. Microwave it on high for 30 seconds. Stir in the T of white sugar. Then pour a 1/2 cup of the mixture into another container. Add the packet of yeast to the microwave safe container and gently stir it in. Let it sit on the counter to proof ( that's what they call it when yeast starts working and bubbling) while you...
Melt the butter in another small microwave container. It should only take about 30 seconds on high. Add the T of oil and let it sit on the counter to cool.
In a medium size bowl, use a wooden spoon or a fork to beat the egg with the salt, the white sugar and the coffee and milk mixture that does not contain the yeast.
Feel the small bowl with the butter and oil mixture. If it's not so hot it could cook the egg, stir it into your work bowl.
Add 1 and 1/2 cups of the flour. Stir it in and continue to stir until the mixture is smooth.
Now add the yeast mixture. Stir it in gently.
Add 1 and 1/2 more cups of flour in 1/2 cup increments, stirring after each addition. If the dough seems sticky, add that last 1/2 cup of flour and stir that in.
Now comes the fun. Clear a space on your counter for the bread board. If you don't have a bread board, just clear a nice clean space on your counter.
Dust your work space with flour, spreading it out in a circle
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