Honey Twist Coffee Cake
Source of Recipe
Internet
List of Ingredients
2 pk Yeast
1/2 c Lukewarm water
1 c Butter or margarine
2 ts Salt
1 c Sugar
4 Eggs
2 tb Lemon juice Juice of 1 lemon
1/2 ts Ground nutmeg
2 c Milk
10 c Flour
Honey Topping
1/4 c Butter or margarine; softene
2/3 c Powdered sugar
1 Egg white
2 tb Honey
Icing
2 c Powdered sugar
Boiling water
1 ts Vanilla
Recipe
Soften yeast in water. cream butter, salt and sugar. Add slightly beaten
eggs, lemon juice, spice, milk (half water and half canned milk) and soaked
yeast. Stir in flour, keeping dough softer than for loaf bread. Knead on a
lightly floured pastry cloth. Place in a greased bowl and brush top
lightly with fat. Cover and let rise in a warm place until doubled in bulk.
shape into a long roll about 1" in diameter. coil loosely into greased 9"
layer pan or an 8x8x2" pan, beginning at the outer edge. Mix ingredients
for Honey Topping and brush on dough. Let it rise until doubled in bulk.
Bake at 350~F for 30 min. Cool slightly, dribble with icing made by adding
boiling water 1 T at a time to powdered sugar. Add just enough water so
that the icing flows freely from a spoon. Add vanilla.
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