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Monday, December 26, 2011

Old World Danish Coffee Cake

This Christmas, my mom emailed me that she was making a coffee cake recipe I had made a long time ago (probably when I was about 12 years old).  I had a recollection of this recipe as something I'd found in a very old cookbook as being something similar to the origins of original German coffee cake.  I had entered the local bake contest, and actually won a prize at the time.  But, the kicker:

It's filled with crushed cookies!

Yes. yes. Yes!

I mean, how could something filled with crushed cookies possibly be bad?

Old World Danish Coffee Cake

1 pkg. or 1 TBSP. dry yeast                            Filling:
1/4 cup warm water                                        1 1/4 cup crushed cookies
1/2 cup milk                                                     1/4 cup melted butter
2 1/2 - 3 cups flour                                           1/4 cup sugar
3/4 cup butter                                                   1 cup raisins
3 TBSP. sugar
1/2 tsp. salt (omit if salt in butter)
1 egg

Soften yeast in warm water and milk.  In large bowl, measure 2 cups flour.  Cut
in butter.  Add sugar, salt, egg, and yeast mixture.  Blend
Add 1/2 to 1 cup more flour to form stiff dough.  Knead about 3 mins.
Cover, let rise in warm place 1 hour.
Divide dough in half, rolling one half with hands into a sausage shaped strip
24 in. long.  Flatten, then sprinkle 1/2 filling mixture.  Seal with fingers.
Shape on baking sheet.  Repeat with remaining dough.
Sprinkle with sugar and nuts.  Bake (375) 25-30 mins.  Drizzle with glaze
made from confectioners sugar and milk.


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