Cinnamon Nut Twisted Coffeecake

By carvalhohm

Ingredients

• 1 cup water (105 to 115 degrees)
• 2 packages active dry yeast plus 1 teaspoon sugar
• 1/3 cup nonfat dry milk
• 1/4 cup butter, softened
• 1/4 cup honey
• 2 eggs
• 1 teaspoon salt
• 1 1/2 cups bread flour
• 2 to 2 1/4 cups all purpose flour

Details

Servings 3
Adapted from facebook.com

Preparation

Step 1

In large mixing bowl place yeast and sugar to dissolve. When yeast is dissolved add dry milk, butter, honey, eggs salt and bread flour. Blend together on low speed; beat at medium speed for 4 minutes. Change to dough hook and add all purpose flour until you have a soft dough. Knead for 5 minutes until dough is smooth and elastic. Place dough in greased bowl, turn dough over, cover and let rise warm place until it is double in bulk. Punch down. Put dough on a lightly floured pastry cloth, cover and let rest for 15 minutes.

Filling:
1/2 cup butter, melted
3/4 cup granulated sugar
1/4 cup brown sugar, firmly packed
2 teaspoons cinnamon
3/4 cup chopped walnuts

Place melted butter in shallow bowl. Combine sugars, cinnamon and walnuts in another shallow bowl.

Grease three round 8x1 1/2 inch cakes pans. Roll out half yeast dough at a time to 8x12 inch rectangle, 1/2 inch thick. Cut strips of dough about 8 inches long and 1 inch wide. Roll into round strips. Take each of strips and dip in butter;, then roll in sugar mixture. Twist each strip, pace first strip coiled in center of pan, continue dipping dipping each in butter and sugar mixture, joining strip where last one stopped filling pan. This will make 3 8-inch coffee cakes. Cover coffee cakes and put in warm place to rise until double in bulk. Bake in preheated 350 degrees oven for 25 to 30 minutes or until golden brown. Remove from baking pan to cool on wire racks.

The finished coffeecakes are very attractive, but to add a bit more eye-catching appeal, drizzle powdered sugar icing over top of coffeecakes by combining 1 tablespoon melted butter, 1/2 teaspoon almond extract, 1 tablespoon milk and 1 cup sifted powdered sugar. if not of drizzle consistency add 1 to 3 teaspoons more milk.

Makes 3 coffeecakes