Category: Desserts - Cakes & Cupcakes

  Date Posted: 10/3/2009

  Author: {Unknown}

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  Prep Time:

  Total Time:

  Serves: makes 4

Dough:
2 cups whole milk
1/2 cup & pinch granulated sugar  
3/4 cup (1 1/2 sticks)  salted butter, plus more for bowl
2 tsp. salt
2 pkgs. active dry yeast (1 scant Tbsp. each)
1/2 cup warm (110 deg-115 deg) water
2 large eggs, lightly beaten
6-8 cups all purpose flour, plus more for work surface
  
Filling:
1 cup (2 sticks)  salted butter, melted, plus more for baking sheets
1 cup granulated sugar
2 tsp. ground cinnamon
8 cups firmly packed light brown sugar
6 cups raisins, dried cranberries, dried cherries or coarsely chopped pecans or walnuts  
  
Icing:
2 cups confectioners’ sugar
1/4 cup water

1. Prepare the dough: In a medium saucepan, combine, milk, 1/2 cup sugar, butter, and salt over medium low heat. Bring just to a simmer, then remove from heat. Let stand until cool.
  
2. Meanwhile, combine yeast, water, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. Add yeast mixture and eggs to milk mixture, stirring to combine.
  
3. Butter a large bowl set aside. Place 6 cups flour in a large bowl. Slowly stir in the milk mixture. Add enough of the remaining 2 cups flour to create a dough that comes together around the spoon, being sure not to add more than 8 cups. Transfer to a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Transfer to prepared bowl, cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
  
4. Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Cut into 4 equal pieces. Place on a baking sheet, cover with plastic wrap, and let stand until doubled in bulk, about 1 hour.
  
5. Preheat oven to 375 deg. Prepare the filling: Brush 2 baking sheets with butter set aside. Combine granulated sugar and cinnamon in a small bowl set aside.  
  
6. Roll each piece of dough into a rectangle about 12 inches wide and 17 inches long. Brush each rectangle generously with butter. Sprinkle each rectangle evenly with 2 tablespoons cinnamon sugar mixture, 2 cups brown sugar, and 1 cup fruit or nuts. Roll up from long side like a jelly roll. Place two rolls on each baking sheet. Cut diagonal slits into the tops of rolls about 1 inch apart. Brush rolls with remaining butter. Sprinkle each roll with 2 tablespoons cinnamon sugar and 1/2 cup dried fruit or chopped nuts, pressing into slits.  
  
7. Let stand for 15 minutes. Transfer to oven Bake for 15 minutes. Reduce oven to 350 deg and continue to bake until light golden brown, about 20 minutes more. Transfer baking pans to wire racks and let cakes cool briefly.
  
8. Prepare the icing: In a medium bowl, combine confectioners’ sugar and water, stirring to make a smooth glaze. Drizzle generously over warm coffee cakes.

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