Russian Coffee Cake
i have been kind of bussy the last few weeks but i finaly have some time
someone asked me about russian coffee cake so since i am making some right now iand had some time here it is
before i start again i am sorry for the amounts but a ka 5 or 6 quart should handle 1/2 the mix without a problem
Water 2 lb
yeast 8 oz cake or 4 oz dry
bread flour 2 lb
mix this very well using the flat beater. it will be stiff at first but will get slacker and smoth as it mixes dont rush the mixing but speed 2or 4 should be used (on a ka)
let rise well till it falls back it should only take about 30 minutes
sugar 1LB 8oz
salt 1 1/4 oz
Skim milk powder 4 oz
orange and lemon flavor or rind or if you have oil 1/2 oz each
Butter Flavor (optional to enhance what comes soon) 1/2 oz
eggs whole 12 oz
egg yolks 12 oz
bread flour 3 Lb
Mix this at speed 2 till just mixed to a rough dough THEN
Pour in a slow steady streem
Melted (not Hot) Butter 2 LB
when all the butter is added turn the mixer up to speed 4 or 6
beat all this using the flat beater untill the dough comes mostly clean from the bowl and clings to the beater. it will do this don't rush
let the finished dough (very soft)rise well
your pan size will determin the next step
take a piece of the risen dough and roll it thin and line the bottom of youe pan with it
wash with more mellted butter and sprinkel with cinnamon sugar and rasines
roll out the rest of the dough thin and wash it with more melted butter sprinkel on more cinnamon sugar and cake crumbs (if you have some) and rasines.
roll the dough up as for cinnamon buns but only make them about 1 inch thick.
place the 1 inch thick strips into the pan lind with the dough about 1 \2 inch apart when all the strips are in the pan flaten them out so they almost touch each other (if they touch thats ok)
some people at this point place some cherry and pinapple pie type filling inbetween the strips.
cut accross the strips with a scraper at 1 inch spaces at a depth of about half way down forming a kind of graff paper look.
allow to rise to about 3\4 proof and wash again with melted butter (this is not for you that are watching your fats) or egg wash sprinkel the top with crumb(struessel) topping or nuts and cinamon suger and allow to rise a little more (10-15 minutes)
bake at 340-350F
one part by wieight sugar white brown or mixed
one part by wieght of shortening or butter or mixed
honey a few ounces to taste
two parts of flour
cinnimon to taste
cream the suger honey and the fats till soft and light
mix in the flour by hand untill you get the size crumbs you want.
enjoy i am off to check my dough!
[just thought i would add some notes]
this dough will work best with fresh cake yeast if you can get it
you can also use the dough for babka using 12-14 oz of the dough for a 1 pound loaf pan and you can fill it with chocolet, cheese prune butter (lekvar) or just about any filling you like.
if you use the nuts and do not want to use the cinamon suger on the top after baking you can wash the top with a simple syurp made by boiling 1 cup of sugar with 3/4 cup water for a minute or two
you can flavor this with slices of orange, lemon or a spoon of aproct jam boiled with the syrup it will keep in the fridg for 6 months so safe the unused pard of the syrup for other sweets.