Pull-Apart Coffee Cake

Name: Pull-Apart Coffee Cake
Ingredients: For the dough; About 2 3/4 cups (12 1/4 ounces) all-purpose flour; 1/4 cup (1 3/4 ounces) granulated sugar; 2 1/4 teaspoons (1 envelope) instant yeast; 1/2 teaspoon salt; 1/3 cup (2 1/2 fluid ounces) whole milk; 2 ounces unsalted butter; 1/4 cup (2 fluid ounces) water; 1 1/2 teaspoons pure vanilla extract; 2 large eggs, at room temperature; For the filling; 1/2 cup (3 1/2 ounces) granulated sugar; 3 tablespoons finely grated lemon zest (3 lemons); 1 tablespoon finely grated orange zest; 2 ounces unsalted butter, melted; For the icing; 3 ounces cream cheese, softened; 1/3 cup (1 1/4 ounces) powdered sugar; 1 tablespoon whole milk; 1 tablespoon fresh lemon juice

20 ingredients

6 steps

Ingredients

For the dough
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
For the filling
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (3 lemons)
1 tablespoon finely grated orange zest
2 ounces unsalted butter, melted
For the icing
3 ounces cream cheese, softened
1/3 cup (1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice

Directions

1

1. Stir together 2 cups of the flour, the sugar, the yeast, and the salt in the bowl of a stand mixer; set aside. heat milk and butter over til butter is melted. Remove from the heat, add the water, and set aside until warm. Add vanilla extract.
2

Pour milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Put in refrigerator overnight
3

2. Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat ending with a stack of 5 rectangles.
4

3. Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes.
5

4. Bake in 350° oven til top is golden brown, 30 to 35 minutes. Transfer to wire rack and cool.
6

3. coat the top of the warm cake with the icing to glaze it.