Coffee Cake Muffins with Cr. Cheese fill
List of Ingredients
Got this recipe from Phyllis at KT recipe exchange
3-1/2 cups flour
- 2 tablespoons dry yeast
- 3/4 cup sour cream, at room temperature
- 1/2 cup butter, at room temperature
- 1/4 cup water
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1-1/2 teaspoons grated lemon rind
- 2 eggs, at room temperature
Filling:
- 8 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 1 egg yolk
- 1 tablespoon sour cream
- 1/2 teaspoon vanilla
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Topping:
- 1 egg white
- 1-1/4 tablespoons sugar
- 1/4 cup chopped walnuts
Sift 1-1/2 cups flour; mix with yeast in a large mixing bowl. In a
saucepan, combine sour cream, butter, water, sugar, salt, and lemon
rind. Heat until warm, stirring constantly. Stir the sour cream
mixture into the flour mixture; beat 4 minutes on medium speed. Stir
in remaining flour; mix to a soft dough.
Knead dough on a lightly floured board for 5 minutes. Put into an
oiled bowl, cover, and place in a warm spot until doubled in size
(about 1-1/2 hours).
Make cheese filling by combining all filling ingredients and mixing
well. Knead dough a few times; roll into an 18-inch by 16-inch
rectangle. Spread cheese filling evenly over dough; roll up. Cut roll
into two pieces to make it easier to handle. Place on a buttered
cookie sheet, seam side down. Make cuts in the top of the rolls about
2 inches apart. Let rise in a warm place for 45 minutes, or until
doubled in size.
Preheat oven to 350 degrees. Brush rolls with egg white; sprinkle with
sugar and chopped walnuts. Bake 30 minutes, or until golden brown.
Recipe
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