Coffee Cake (yeast)
In another thread david had asked me about a sweet type of dough that could be used for cheese pockets ( a fave of his)
yes i do have such a formula. It is some where between a bun dough (lean) and a danish/ babka (rich)
this is an easy dough to make using the straght dough method only one rise and a short rest and the dough id ready to be made up into cheese or fruit pockets or what ever shape and filling you wish
COFFEE CAKE DOUGH
ingredient Lb Oz
Milk Powder (skim) 4
Butter and or shortening 1
eggs (1/4 yolks) 1
Cake flour 1
Bread Flour(11.5-12.7) 3 4
Mix the sugar salt milk powder and shortening and butter to a paste
add the eggs and stir
if using powdered yeast mix it with part of the water if cake yeast crumble it in with the flour
add the water (eather all or the part without the yeast vanilla and spice
add the flour and the water with the yeast or crumbled yeast on top of the flour
this acts as a buffer so the yeast does come in direct contact with the salt which has a killing efftct on the yeast which will greatly slow frementation
mix well to get a smoth soft dough
The dough will clean-up (pull away from the sides of the mixer GIVE IT Time do add extra flour. when making sweet yeast doughs many bakers make the mistake of not allowing the dough the time it needs to reach the stage where the gluten is delevoped enough for the dough to clean up the sides of the mixer. thinking they made the dough to soft they then add additional flour to "help"the dough to reach the clean up stage and end up with a dough that is too dry and tough. this will result with a dry product and also speed up stailing of the finished product.
cover and give one good rise
punch down and shape into a ball or large loaf shape depending of what you are going to make with the dough
allow a 10-20 minute rest and make up.
once made up you can frezz the unbaked units or place on a tray to bake
if frozen the pieces will live in the frezzer for about 60 days thaw at room temp alow to rise and bake normaly.
alow to get 3/4 proof avoid full proof (WILL CAUSE COLASPE OF THE PIECES)
egg wash and bake at 350. and or springle with crumb topping
when baked wash with simple syurp 1part water and 1 1/2 parts sugar which has boiled for 1 or 2 minutes.
the crumb toped pieces do not get washed just dust with powdered sugar when completly cool.
for added flavor you may add orange and lemon peel to the syrup
ice with fondant or symple powdered sugar icing if wanted
ps sorry for the amounts all my formulas are profesional production formulas and are written for bakery amounts
you can allways make 1/2 or a quarter of the mix if the amount is to much without hurting the formula. I do this all the time