This dough is really beautiful, soft and buttery. I think that it might the base of many, many more coffee cakes in the future. I made this the day before and covered it with plastic wrap. The next morning I let it do the second rise on the counter. It took longer because it was cold from the fridge, but turned out perfectly.
- ½ cup milk
- 2 Tablespoons butter
- 2 teaspoons instant or active dry yeast
- 2 ¾ cup all-purpose flour
- ¼ cup sugar
- ¼ cup orange juice
- 1 egg
- ¾ cup sugar
- 1 Tablespoon clearjel or flour
- ½ teaspoon cinnamon
- 2 Tablespoon orange zest
- 3 Tablespoons orange juice
- 1 cup powdered sugar
- 1 to 2 Tablespoons orange juice
To make the dough, warm the milk in a small saucepan. Add the butter and heat until it melts.
Pour into the bowl of a mixer.
Add yeast, 1 cup flour, sugar and cover and let stand for 10 minutes.
Once you see some bubbles, add orange juice and egg.
Add the remaining flour until a smooth dough forms, you might not need all of it. Knead on medium for 5 minutes, or until the dough is smooth and elastic.
Transfer to an oiled bowl, cover, and let rise until doubled in volume, about 1 to 1 ½ hours.
To make the filling mix together sugar, clearjel, cinnamon, zest, and orange juice.
To read the complete post, please click on Baked Bree.
If you like this post, please hit the like button and leave a comment.
You can follow too so that you don’t miss the recipes from around the world.
#OrangeSunshineCoffeeCake #Orange #CoffeeCake #BakedBree #Christmas