The F.U.N. Place Recipe Box Archives
Valentine Coffee Cake
Makes 1 coffeecake
In small saucepan, heat bran, water and margarine until very warm (125 degrees to 130 degrees F); margarine does not need to melt. In large bowl, mix 1 cup flour, undissolved yeast, 1/4 cup sugar and salt; stir in warm bran mixture. Mix in eggs and enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
- 1 cup 100% bran cereal
- 1 cup water
- 1/4 cup margarine
- 3-1/4 to 3-3/4 cups all-purpose flour, divided
- 2 packages quick rising yeast
- 1/2 cup sugar, divided
- 1/2 teaspoon salt
- 1-1/2 cups PLANTERS Walnuts or Pecans, chopped
- 1/2 cup dairy sour cream
- 1/2 cup miniature semisweet chocolate chips
- 2 eggs
- Powdered Sugar, optional
In small bowl, combine remaining 1/4 cup sugar, walnuts or pecans, sour cream and chocolate chips; set aside.
On lightly floured surface, roll dough into 20 x 10-inch rectangle. Spread nut mixture evenly over dough. Roll up from long edge as for jelly roll; pinch seam to seal. Carefully roll and stretch to 26-inch roll. Place roll, seam-side down, on greased baking sheet; form into heart and pinch ends together to seal. With sharp knife, cut slits starting from outer edge, 2/3 of the way through dough, at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 350 degrees F for 25 to 30 minutes or until done. To prevent overbrowning, tent with foil during last 10 minutes. Cool completely on wire rack. Dust with powdered sugar if desired
Posted by Homebound on February 08, 1999
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