Pineapple Macadamia Coffeecakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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PINEAPPLE MACADAMIA COFFEECAKES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Benson Estate in Canton, Texas in 1987. Ingredients:
3/4 cup warm water |
1 package active dry yeast |
3/4 cup warm milk |
2 tablespoons honey |
2 tablespoons vegetable oil |
1 teaspoon salt |
2-1/2 cups all purpose flour |
2 cups whole wheat flour |
filling |
2 tablespoons butter melted |
1/2 cup packed light brown sugar |
1 teaspoon ground cinnamon |
1 cup chopped dried pineapple |
1 cup chopped toasted macadamia nuts |
glaze |
1/4 cup honey |
1 tablespoon butter |
Directions:
1. Place 1/4 cup warm water in large warm bowl then sprinkle in yeast and stir until dissolved.
2. Add remaining water, warm milk, honey, vegetable oil, salt and 1-1/2 cups all-purpose flour.
3. Blend well then stir in whole wheat flour and enough remaining flour to make soft dough.
4. Knead on lightly floured surface until smooth and elastic about 8 minutes.
5. Place in greased bowl turning to grease top then cover and let rise in warm place 45 minutes.
6. Punch dough down then remove to lightly floured surface and divide in half.
7. Roll each to rectangle and transfer to two greased baking sheets and brush with melted butter.
8. In small bowl combine brown sugar, cinnamon, pineapple and macadamia nuts then stir well.
9. Sprinkle half of the brown sugar mixture over center third of each rectangle.
10. Along each side of coffeecake cut 1” wide strips from edge of filling to edge of dough.
11. Starting at one end alternately fold six strips from each side across filling toward opposite end.
12. Repeat from other end using six strips from each side.
13. Loosely tie together remaining two center strips on top of loaf.
14. Repeat with second coffeecake.
15. Cover and let rise in warm draft free place until almost doubled in size about 40 minutes.
16. Bake at 375 for 25 minutes and switch positions of sheets halfway through baking.
17. Remove from sheets and cool on wire racks then brush with glaze.
18. To make glaze stir 1/4 cup honey and 1 tablespoon butter over medium heat until butter melts.
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