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Yield
1 coffee cake

How to Make It

Step 1

Combine warm water, yeast, and 2 teaspoons sugar in a small bowl. Mix well; set in a warm place about 10 minutes.

Step 2

Combine 4 cups flour, 1/2 cup sugar, salt, nutmeg, and lemon rind; add warm milk, melted butter, egg yolks, and yeast mixture. Beat until smooth.

Step 3

Turn dough out onto a lightly floured surface; knead in enough remaining flour until dough is no longer sticky. Continue kneading about 10 minutes until dough is smooth and elastic.

Step 4

Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours or until doubled in bulk.

Step 5

Punch dough down, and place on a lightly floured surface. Sprinkle with citron, if desired, kneading until citron is evenly distributed. Shape dough into a cylinder 30 inches long.

Step 6

Place cylinder on a buttered baking sheet; shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in center of ring to maintain shape during baking.

Step 7

Press pecan half gently into ring from bottom so it is completely hidden by dough. Cover and let rise in a warm place about 45 minutes or until doubled in bulk.

Step 8

Bake at 350° for 30 minutes or until golden brown. Remove coffee can immediately. Allow cake to cool. Drizzle cake with glaze; sprinkle with sugar crystals, alternating colors.

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