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    Lemon Curd Coffee Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 tbsp active dry yeast
    1/4 c warm water
    1/3 c sugar
    1/2 c sour cram
    1/2 tsp lemon rind -- grated
    1/4 tsp salt
    2 eggs
    2 3/4 c white flour
    1/3 c butter, softened
    1 egg
    3/4 c ready made lemon curd
    walnuts -- chopped

    Recipe



    Soak the yeast in the warm (105 degrees-115 degrees) water until
    dissolved. Add the sugar. Mix well. Heat the sour cream until warm. Add=
    to the yeast mixture along with the lemon rind and salt.
    Beat in the first measure of eggs. Add enough of the flour to make a soft
    dough. Beat the butter into the dough. Turn the dough onto a floured
    board and knead until smooth (6-7 minutes). Place the dough in a lightly
    buttered bowl. Cover tightly with plastic wrap. Let rise until doubled
    in bulk (45-60 minutes). Punch down.
    Roll out on a floured board to form an 18" x 12" rectangle. Spread the
    lemon curd on the dough, leaving a 3/4" border on all sides. Carefully
    roll up the dough. Slice into 3 1/2" thick slices. Place the rolls in a
    well greased (8") pie pan in a circle. Let rise for about 30 minutes.
    Preheat oven to 360.
    Lightly beat the second measure of egg. Brush the cake with the beaten
    egg. Sprinkle with nuts.
    Bake for about 30 minutes.


 

 

 


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