Sunburst Coffee Cake

 

The cinnamon-sugar topped Sunburst Coffee Cake uses a dough-twisting technique to create a beautiful baked gift ““ or a pretty breakfast treat.

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 9 hours (including time to let dough rise)

Ingredients:

  • â…” cup shortening
  • 1 cup sugar
  • 1 teaspoons salt
  • 1 cup mashed potatoes (or instant potatoes)
  • 1 cup milk, scalded
  • 1 package active dry yeast (or rapid rise yeast)
  • 1 cup lukewarm water (110 degrees)
  • 2 eggs
  • 2 cups whole-wheat or stone-ground flour
  • 4 to 5 cups bread flour
  • 1 stick butter
  • 1 cup cinnamon and sugar mixture (3 tablespoons cinnamon and 1 cup sugar)

Instructions:

1. Mix shortening, sugar and salt. Add potatoes and milk. Let stand until lukewarm.
2. Meanwhile, dissolve yeast in lukewarm water. Add yeast mixture and eggs to milk mixture. Add the whole-wheat flour and 1 cup of bread flour and beat until smooth.
3. Stir in remaining bread flour to make a thick, slightly sticky dough. Place in large bowl, cover tightly and place in refrigerator for 6 hours or overnight.
4. In the morning, dough will have risen and be ready for shaping. For Sunburst Coffee Cake, divide dough into thirds.
5. Melt butter. Roll one-third of dough in circle to fit a pizza pan (14 inch). Put first layer of dough in pan. Spoon melted butter to cover; sprinkle with cinnamon/sugar mixture. Roll next third into same size circle. Place over first layer and repeat layers with butter and cinnamon/sugar. Repeat third time.
6. Invert glass in center. Cut dough into 16 wedges. Twist each wedge four times. Remove glass, leaving dough.
7. Cover with plastic wrap and let rise for 20 minutes or so.
8. Bake in a 350-degree oven for 30 minutes or until lightly browned.
 



Each week a different recipe will be featured to help get your taste buds in the weekend spirit. For more information on the recipes shown on the Tennessee Farm Bureau website or to see more recipes, please visit FarmFlavor.com.