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Sunburst Coffee Cake




Source of Recipe


Flour sack insert






Recipe Introduction


I haven't made these in probably 30 years but I remember they were very good.





List of Ingredients



• 1 package active dry yeast
  
• 1 cup warm water
  
• 1/4 cup instant nonfat dry milk
  
• 3/4 cup sugar
  
• 1/4 cup oil
  
• 2 teaspoon salt
  
• 1 egg
  
• 3-1/2 to 4 cups all purpose flour
  
• 2 tablespoon soft butter
  
• 3/4 cup toasted coconut
  
• 2 tablespoons grated orange peel
  
• Orange Glaze:
  
• 1/2 cup sugar
  
• 1/4 cup sour cream
  
• 2 tablespoons butter
  
• 1 teaspoon grated orange peel
  






Instructions



1. Measure water into large mixer bowl. Sprinkle yeast over water. Add dry milk, 1/4 cup sugar, oil, salt, egg and about 1-1/2 cup flour. Blend well. Beat 3 minutes at medium speed of mixer. By hand, gradually add remaining flour to form a stiff dough, beating well after each addition. Cover; let rest 15 minutes.
   
2. Toss dough on lightly floured surface until no longer sticky. Knead 1 minute. Roll out dough, half at a time, on floured surface to 12-inch circles. Brush each with 1 tablespoon soft butter. Sprinkle each with half of mixture of 1/2 cup sugar, 1/2 cup toasted coconut and 2 tablespoons grated orange peel. Cut each into 12 wedges. Roll up, starting with wide end and rolling to point. Arrange, pointside down, sunburst fashion in well-geased 9-inch round pans. Let rise in warm place until doubled in size, about one hour.
   
3. Bake at 350F. for 25 to 30 minutes. Do not remove from pans. Pour glaze over hot coffee cakes; sprinkle with 1/4 cup toasted coconut.
   
4. Glaze: Mix ingredients in saucepan. Boil 3 minutes, stirring constantly.