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.

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  • 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

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To make the dough, warm the milk in a small saucepan. Add the butter and heat until it melts.

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Pour into the bowl of a mixer.

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Add yeast, 1 cup flour, sugar and cover and let stand for 10 minutes.

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Once you see some bubbles, add orange juice and egg.

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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.

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