YUGOSLAVIAN COFFEE CAKE
1 pkg. active dry yeast
1/4 C. warm water (105ÂºF to 115ÂºF)
3/4 C. lukewarm milk (scalded,
1/2 C. butter or margarine, softened
1/4 C. sugar
1/2 tsp. salt
4 1/2 to 5 C. all-purpose flour
Dissolve yeast in warm water in large bowl. Stir in milk, butter, eggs, sugar, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.
Punch dough down; divide into halves. Roll each half into a 15 x 12-inch rectangle on lightly floured surface. Spread half the Walnut Filling over each rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into each roll to seal well. Stretch rolls to make even. With sealed edges down, coil into small shapes on lightly greased cookie sheets. Cover; let rise until double, about 1 hour. Preheat oven to 350ÂºF. Bake until golden brown, 35 to 45 minutes. Brush with butter if desired; spread with Glaze.
2 1/2 C. finely chopped walnuts
1 C. packed brown sugar
1/3 C. butter or margarine, softened
2 tsp. ground cinnamon
Mix all ingredients.
1 C. confectioners’ sugar
1 T. water
1/2 tsp. vanilla extract
Mix confectioners’ sugar, water and vanilla extract until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.