Servings: 16
Yield: 2 Coffee Cakes
Notes: To freeze: After shaping coffeecakes, cover tightly with plastic wrap; place in freezer. When firm, remove braids from baking sheets; wrap airtight in plastic wrap, freezer bag, or heavy-duty aluminum foil. Return to freezer for up to 4 weeks. When ready to bake, remove from freezer. Unwrap and place on ungreased baking sheets. Cover loosely; let stand at room temperature until fully thawed, about 2 hours. Let rise; bake, and let cool as directed.
Categories: Fleischmann's Yeast, Sweet Breads and Coffee Cakes
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/4 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine, cut into pieces
3 eggs
Date Cheese Filling (recipe follows)
Crumb Topping, optional (recipe follows)
DATE CHEESE FILLING
12 ounces softened cream cheese
1/3 cup sugar
1 egg white
1 cup imported chopped or snipped pitted dates
2 teaspoons all-purpose flour
1 1/2 teaspoons grated lemon peel
CRUMB TOPPING
1/2 cup all-purpose flour
3 tablespoons sugar
3 tablespoons softened butter or margarine
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough in half; roll each half to 12- × 7-inch rectangle. Place on 2 greased baking sheets. Spread half of Date Cheese Filling over center-third (lengthwise portion) of each rectangle.
3. Along 12-inch sides of each coffeecake, cut 12 (1-inch-wide) strips from edge of filling to edge of dough. Alternating sides, fold strips at an angle across filling. *Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
4. Beat remaining egg; brush on dough. Sprinkle with Crumb Topping, if desired. Bake at 375ºF for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning. Remove from sheets; let cool on wire racks.
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To Make Date Cheese Filling:
In small bowl, combine 12 ounces softened cream cheese, 1/3 cup sugar, and 1 egg white; beat with an electric mixer until mixture is smooth. Stir in 1 cup imported chopped or snipped pitted dates, 2 teaspoons all-purpose flour, and 1 1/2 teaspoons grated lemon peel.
To Make Crumb Topping:
In small bowl, combine 1/2 cup all-purpose flour and 3 tablespoons sugar. Stir in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
Yield: 2 Coffee Cakes
Notes: To freeze: After shaping coffeecakes, cover tightly with plastic wrap; place in freezer. When firm, remove braids from baking sheets; wrap airtight in plastic wrap, freezer bag, or heavy-duty aluminum foil. Return to freezer for up to 4 weeks. When ready to bake, remove from freezer. Unwrap and place on ungreased baking sheets. Cover loosely; let stand at room temperature until fully thawed, about 2 hours. Let rise; bake, and let cool as directed.
Categories: Fleischmann's Yeast, Sweet Breads and Coffee Cakes
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/4 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine, cut into pieces
3 eggs
Date Cheese Filling (recipe follows)
Crumb Topping, optional (recipe follows)
DATE CHEESE FILLING
12 ounces softened cream cheese
1/3 cup sugar
1 egg white
1 cup imported chopped or snipped pitted dates
2 teaspoons all-purpose flour
1 1/2 teaspoons grated lemon peel
CRUMB TOPPING
1/2 cup all-purpose flour
3 tablespoons sugar
3 tablespoons softened butter or margarine
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough in half; roll each half to 12- × 7-inch rectangle. Place on 2 greased baking sheets. Spread half of Date Cheese Filling over center-third (lengthwise portion) of each rectangle.
3. Along 12-inch sides of each coffeecake, cut 12 (1-inch-wide) strips from edge of filling to edge of dough. Alternating sides, fold strips at an angle across filling. *Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
4. Beat remaining egg; brush on dough. Sprinkle with Crumb Topping, if desired. Bake at 375ºF for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning. Remove from sheets; let cool on wire racks.
_____________________
To Make Date Cheese Filling:
In small bowl, combine 12 ounces softened cream cheese, 1/3 cup sugar, and 1 egg white; beat with an electric mixer until mixture is smooth. Stir in 1 cup imported chopped or snipped pitted dates, 2 teaspoons all-purpose flour, and 1 1/2 teaspoons grated lemon peel.
To Make Crumb Topping:
In small bowl, combine 1/2 cup all-purpose flour and 3 tablespoons sugar. Stir in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
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