Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Lemon Curd Coffee Cake
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- #86942
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 tablespoon active dry yeast
1/4 cup warm water
1/3 cup sugar
1/2 cup sour cream
1/2 teaspoon lemon rind, grated
1/4 teaspoon salt
2 eggs
2 3/4 cups white flour
1/3 cup butter, softened
1 egg
3/4 cup ready made lemon curd
walnuts, chopped
directions
Preheat the oven to 360 degrees F.
Soak the yeast in the warm (105 degrees-115 degrees) water until dissolved. Add the sugar. Mix well.
Heat the sour cream until warm. Add to the yeast mixture along with the lemon rind and salt.
Beat in the first measure of eggs. Add enough of the flour to make a soft dough. Beat the butter into the dough. Turn the dough onto a floured board and knead until smooth (6-7 minutes). Place the dough in a lightly buttered bowl. Cover tightly with plastic wrap. Let rise until doubled in bulk (45-60 minutes).
Punch down. Roll out on a floured board to form an 18" x 12" rectangle. Spread the lemon curd on the dough, leaving a 3/4" border on all sides. Carefully roll up the dough. Slice into 3 1/2" thick slices. Place the rolls in a well greased (8") pie pan in a circle. Let rise for about 30 minutes.
Lightly beat the second measure of egg. Brush the cake with the beaten egg. Sprinkle with nuts. Bake for about 30 minutes.
added by
GRIFFIN
nutrition data
Nutritional data has not been calculated yet.
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