A rich, yeast refrigerator dough is the basis for this coffeecake. You can keep the dough in the refrigerator 4 to 5 days before baking and use only half of it at a time, if you wish. Or you may bake 2 cakes and freeze 1 for later reheating and serving.

Preparation time:   30 to 35 min Baking time:   25 min Oven temp:   375 degrees F Chilling time:   4 hrs. or longer Rising time:   1 hr

For 2 coffeecakes you will need: 2 pkgs. active dry yeast 1 cup warm water(105 degrees F to 115 degrees F) 3/4 cup evaporated milk, undiluted 1 1/2 tsp. salt 1/3 cup sugar 1 egg 5 cups all-purpose flour, unsifted 1/4 cup melted butter or margarine 1 cup butter or margarine 1/2 cup sugar 1 Tbsp. cinnamon 1 egg, beaten with 1 Tbsp. water

 

1. Soften yeast in warm water. Add evaporated milk, salt, 1/3 cup sugar, egg and 1 cup of the flour. Beat well. Add melted butter. 2. Place remaining flour into large bowl. Cut in butter with pastry blender until particles are the size of small beans. 3. Carefully fold in the yeast batter until all the flour is moistened. Cover and refrigerate 4 hrs or longer. 4. Remove dough from bowl to floured surface. Cut in half. Dust with flour and roll out into an 18-inch square. 5. Mix together 1/2 cup sugar and cinnamon. Sprinkle half over dough. Roll up. Cut into 1/2-inch slices. Place side by side into an 8-inch tube pan. Repeat process with second half of dough. Cover pan with plastic wrap. 6. Let rise in a warm place until doubled, about 1 hr. Brush with egg-water mixture. 7. Bake at 375 degrees F for 25 min. or until coffeecake tests done and is golden. Tips: Baked coffeecake may be glazed with mixture of 1 cup powdered sugar thinned with enough cream to make a smooth icing.