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Hungarian Coffee Cake

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Submitted by: Brianne Eichman

 

Balls of sweet yeast dough are dipped in butter and rolled in a cinnamon-sugar mixture, then layered in an angel cake pan and baked into this pull-apart treat for brunch or anytime.
 

Ingredients

  • 1/2 Cup warm, not hot, Water
  • 2 PKG active dry Yeast
  • 1 1/2 Cups Milk, warmed
  • 1/2 Cup granulated Sugar
  • 2 Tsp Salt
  • 2 Eggs, beaten
  • 1/2 Cup Oil
  • 2 Cups Flour
  • 5+ Cups Flour
  • 1/2 cup butter, melted
  • 1/2 cup granulated sugar
  • 2 tsp. cinnamon

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Method

Stir together the yeast and Water; set aside to dissolve. In large bowl, combine Milk, the first 1/2 cup Sugar, Salt, Eggs, Oil and 2 Cups of the Flour. Add yeast mixture and Mix Well. Knead, adding enough of the remaining flour to make a moderately soft dough, leaving dough a little sticky. Cover and let rise about 1 to 1 1/2 hours. Divide dough and shape into small balls. Roll each ball in melted butter, and then roll in mixture of remaining granulated sugar and the cinnamon. Layer in an angel food cake pan. Let rise until doubled, about 1 hour. Bake at 375 for 30 minutes or until done.

 

Notes:

 

Number of Servings: 10

 

Submitted by: Brianne Eichman ()

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