Posted by Tess on October 22, 2001 at 21:57:08:
Andrea Payne's Orange Butter Coffeecake
Orange Butter Coffeecake
Makes 24 servings
Tuesday, September 5, 2000
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Andrea Payne notes, "This is our favorite Christmas brunch bread."
Coffeecake:
1 package active dry yeast
1/4 cup warm water
2 3/4 to 3 cups all-purpose flour (divided)
1/4 cup granulated sugar
1 teaspoon salt
2/3 cup sour cream, at room temperature
6 tablespoons butter, melted ( 3/4 stick)
2 eggs
1 tablespoon grated orange peel (orange part only)
Filling:
3/4 cup granulated sugar
3/4 cup toasted coconut (see note)
2 tablespoons grated orange peel (orange part only)
2 tablespoons melted butter
Glaze:
3/4 cup granulated sugar
1/3 cup sour cream
1/4 cup butter ( 1/2 stick)
3 tablespoons orange juice
1/4 cup toasted coconut (see note)
To make cake: Dissolve yeast in warm water. Pour into large mixing bowl, add 1 3/4 cups flour, sugar, salt, sour cream, butter, eggs and orange peel. Beat 2 minutes at medium speed. By hand, stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled, about 1 hour.
Grease a 9-by-13-inch pan.
To make filling: In a small bowl, combine sugar, toasted coconut, orange peel and butter and set aside.
Knead dough about 15 times. Divide dough in half. Roll half the dough into a 12-inch circle. Sprinkle with half the filling mixture. Cut into 12 wedges and roll each wedge, starting with wide end to form crescent-shaped rolls. Repeat with second half of dough.
Place rolls in greased pan, three rows of 8 each. Cover and let rise until doubled, about 45 minutes to 1 hour.
Meanwhile, preheat oven to 350 degrees.
Bake 25 to 30 minutes. Leave warm rolls in pan.
To make glaze: In a small saucepan, combine sugar, sour cream, butter and orange juice. Bring to a boil and stir for 3 minutes. Pour warm glaze over warm coffeecake. Sprinkle with coconut.
Note: To toast coconut, place on a baking sheet and bake in a preheated 325-degree oven for 15 to 20 minutes, or until lightly browned.