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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 32 |
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This recipe has been a family favorite for many years. I especially like making it for Christmas.Barbara Gerriets, Emporia, Kansas Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup warm milk (110° to 115°) |
1/2 cup butter, softened |
1/2 cup sugar |
2 teaspoons salt |
3 eggs |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1/4 cup butter, melted |
1-1/2 cups peach preserves |
1 cup chopped pecans |
2/3 cup sugar |
2 teaspoons ground cinnamon |
glaze: |
1-1/2 cups confectioners' sugar |
1-1/2 teaspoons vanilla extract |
2 to 3 tablespoons milk |
Directions:
1. In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down, Turn onto a lightly floured surface; divide in half. Roll each portion into a 20-in. x 10-in. rectangle. Spread with butter; top with preserves and pecans. Combine sugar and cinnamon; sprinkle over the top.
4. Roll up jelly-roll style, starting at a long end. Pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet, curving ends to make a U shape. With scissors, make cuts every 1-1/2 in.
5. Cover and let rise in a warm place for 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Combine the glaze ingredients; drizzle over warm coffee cakes. Cool. Yield: 2 coffee cakes.
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