Overnight Danish Coffee Cake

(Can be set and shaped one day and baked the next)
Pam Rush
Salina, Kansas

Overnight Danish Coffee Cake

Dough:
2 pkg. dry yeast (1 T- 1 1/2 T)
1/2 cup warm water
1 tsp. sugar
1/2 cup warm milk
1/2 cup sugar (minus 1 tsp.)
1 T. salt
2 eggs, well beaten
1 stick butter, melted and cooled
4 cup all purpose flour

Put yeast, warm water and 1 tsp. sugar into a measuring cup until dissolved. Set aside and let proof.  Place warm milk, sugar, salt, eggs and melted butter into the bowl of your mixer.  Start to mix.  Add the proofed yeast mixture.  Slowly add the flour until well combined.  Knead for 8 minutes until dough is smooth and elastic.  Place in well oiled bowl and let rest until dough is doubled in size or overnight.  Divide into two parts and roll each into a long rectangle.

Filling:
Soft butter
Your favorite jam (Pam uses homemade Rhubarb/Blueberry Jam, recipe below)
1 cup chopped pecans or walnuts
1/2 cup sugar plus 1 1/2 tsp. cinnamon

Spread with softened butter and generously with jam.  Sprinkle with the nuts and top with the sugar mixed with cinnamon. Roll up with the filling on the inside and place in a well greased baking sheet, seam side down. Shape each half like a half a horse shoe. Make two cuts on top following the horse shoe shaping. As the dough rises it will spread open.  Let rise until doubled or overnight. Bake in a preheated 375 degree oven for 35 minutes. Cover with foil close to the last so that it does not over brown.  Drizzle with icing made by stirring a little cream into powdered sugar and flavored with almond or vanilla extract.

*Recipe Notes:  “I have been making this since 1975. Always a family favorite and I usually start in the AM, then roll out later in the afternoon and bake in time for breakfast the next day. I also shape it in a 12 inch cake pan and use parchment paper instead of a greased sheet.

All you need now is a great cup of coffee!

Rhubarb/Blueberry Jam

5 cups sliced rhubarb
1 cup water
3 cups sugar
1 (21 oz) can blueberry pie filling
2 ( 3 oz) pkgs raspberry Jello

Place rhubarb and water into a saucepan.  Cook until tender.  Stir in sugar. Bring to a boil.  Cook for 7 minutes on a FULL BOIL.  Stir in pie filling and bring back to a boil.  Add Jello and stir very well to dissolve.  Put in STERILE JARS.  Let set at room temperature until cold then store in refrigerator.

*Recipe Notes:  Try strawberry pie filling with strawberry Jello.  I usually use the red raspberry Jello, but you could use the black or now there is a Berry Blue Jello.

Not fond of the Peach pie filling and peach Jello. 🙂

Thank you Pam!  Pam stopped by and surprised us with a beautiful Danish Coffee Cake and it was delicious! Thanks so much for sharing this recipe!

ADRIANS Boutique
118 N. Main
Buhler, KS 67522

620-543-6488
adrians@buhlerks.net
www.facebook.com/adriansboutique
www.adriansonline.com

One response

5 05 2011
Pam Rush

Wow!!! Now I can honestly say that I have been “published”! Heh Heh

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: