Traditional Coffee Cake

Name: Traditional Coffee Cake
Ingredients: 1 (.25 ounce) package active dry yeast; 1/2 cup lukewarm water; 1 cup milk, scalded and slightly cooled; 3 eggs, lightly beaten; 1/2 cup white sugar; 1/2 teaspoon salt; 4 cups all-purpose flour; 1/2 cup butter, melted; 1 cup white sugar; 3 tablespoons ground cinnamon; 1/2 cup butter, melted

11 ingredients

6 steps

Ingredients

1 (.25 ounce) package active dry yeast
1/2 cup lukewarm water
1 cup milk, scalded and slightly cooled
3 eggs, lightly beaten
1/2 cup white sugar
1/2 teaspoon salt
4 cups all-purpose flour
1/2 cup butter, melted
1 cup white sugar
3 tablespoons ground cinnamon
1/2 cup butter, melted

Directions

1

Dissolve yeast in 1/2 cup lukewarm water.
2

In a large bowl, slowly pour hot milk into the eggs, whisking constantly. Stir in 1/2 cup sugar and salt. Mix in 1/2 cup melted butter. When mixture is room temperature, pour in the dissolved yeast. Add the flour and mix well.
3

Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in volume, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.
4

In a small bowl, combine 1 cup sugar and 3 tablespoons ground cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter and roll it in cinnamon sugar. Pile loosely into a 10-inch Bundt pan. Cover and let rise again until double in volume, about 30 minutes.
5

Preheat oven to 400 degrees F (200 degrees C).
6

Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and continue baking until golden brown, about 30 minutes more.