Name: Lucille's Coffee Cake
Yield: 4
Ingredients: 2 c. whole milk -; 1/2 c. granulated sugar -; 1 pinch granulated sugar -; 3/4 c. salted butter -; 2 tsp. salt -; 2 packets active dry yeast -; 1/2 c. warm water (110 to 115 degrees F) -; 2 large eggs -; 6 c. all-purpose flour -; 1 c. salted butter -; 1 c. granulated sugar -; 2 tsp. ground cinnamon -; 8 c. firmly packed light-brown sugar -; 6 c. raisins, dried cranberries, dried cherries or coarsely chopped pecans or walnuts -; 2 c. confectioners' sugar -; 1/4 c. water -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Lucille's Coffee Cake

1. 2 c. whole milk -

2. 1/2 c. granulated sugar -

3. 1 pinch granulated sugar -

4. 3/4 c. salted butter -

5. 2 tsp. salt -

6. 2 packets active dry yeast -

7. 1/2 c. warm water (110 to 115 degrees F) -

8. 2 large eggs -

9. 6 c. all-purpose flour -

10. 1 c. salted butter -

11. 1 c. granulated sugar -

12. 2 tsp. ground cinnamon -

13. 8 c. firmly packed light-brown sugar -

14. 6 c. raisins, dried cranberries, dried cherries or coarsely chopped pecans or walnuts -

15. 2 c. confectioners' sugar -

16. 1/4 c. water -

How to cook deliciously - Lucille's Coffee Cake

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

Preheat oven to 375 degrees. Prepare the filling: Brush 2 baking sheets with butter; set aside. Combine granulated sugar and cinnamon in a small bowl; set aside.

6. Stage

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 2 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. Stage

Let stand for 15 minutes. Transfer to oven and bake for 15 minutes. Reduce oven to 350 degrees F and continue to bake until light golden brown, about 20 minutes more. Transfer baking pans to wire racks and let cakes cool briefly.

8. Stage

Prepare the icing: In a medium bowl, combine confectioners' sugar and water, stirring to make a smooth glaze. Drizzle generously over warm coffee cakes.