Coffee Cake
A sweet yeast cake with a fruit and nut filling, topped with a meringue-like mixture, and baked in loaf pans. The dough requires an overnight refrigeration.
The Original
Processed by Gemini
Ingredients
- ●Dry Yeast
- ●Flour
- ●Sugar (for dough)
- ●Milk
- ●Water (warm)
- ●Eggs
- ●Butter
- ●Sugar (for yeast activation)
- ●Raisins
- ●Nuts
- ●Sliced Apple
- ●Sugar (for fruit filling)
- ●Sugar (for egg white topping)
Instructions
- 1
Separate the 3 eggs. Cut the 3 yolks into the 2 1/2 cups of flour until the mixture is grainy.
- 2
In a separate bowl, dissolve 1/2 packet of dry yeast in 1/4 cup warm water, adding 2 tablespoons of sugar. Let it sit until the yeast is active and foamy.
- 3
Once the yeast is ready, add it to the flour and yolk mixture.
- 4
Add 1/2 cup sugar, 1/2 cup milk, and 1/2 cup butter to the dough. Mix all ingredients well to form a dough.
- 5
Refrigerate the dough overnight.
- 6
The next day, roll out the chilled dough until it is a little thicker than a pie crust.
- 7
Prepare the fruit filling: Combine raisins, nuts, sliced apple, and 1/2 cup sugar.
- 8
Prepare the egg white topping: In a clean bowl, beat the 3 egg whites with 1/4 cup sugar until light and fluffy.
- 9
Spread the beaten egg white mixture evenly over the rolled-out dough.
- 10
Sprinkle the fruit and nut mixture over the egg white layer.
- 11
Roll up the dough tightly, like a jelly roll.
- 12
Place the rolled dough into greased loaf pans.
- 13
Let the dough rise in a warm place for 1 1/2 hours.
- 14
Preheat oven to 350°F (175°C).
- 15
Bake for 35-45 minutes, or until golden brown and cooked through.