Coffee Yeast Cake

Prep Time: less than a minute

Servings: 12

Uploaded by:
   Warren Prince



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Ingredients   

Default
4/5poundsFlour, All Purpose
1/2poundButter 
3/4teaspoonSalt
2tablespoonSugar
1/4poundMilk
1tablespoonYeast
3eachEgg Yolks
3/4cupRaisins
1/4cupWalnuts
8/25poundsSugar, Powdered
3eachEgg Whites
1/2cupSugar, Cinnamon
1/4cupSugar, Brown

Instructions

1. 

Sift flour, sugar and salt together. Cut the butter into the flour mixture like making a pie crust. Don't overdo it... Add the egg yolks and toss to mix.

2. 

Add the COLD milk and mix. Do not knead... Idea is to NOT make it uniform, and to not overwork it.... Make it into one cylinder, and wrap. Put in fridge overnight.

3. 

Next day, whip egg whites till stiff, and add sugar....

Roll out dough... I did this on a sheet of parchment, so you can use the parchment to lift the dough.

4. 

Smear dough with softened butter...

5. 

Spread with egg mixture.

6. 

Sprinkle with cinnamon sugar.

7. 

Sprinkle with raisins, chopped nuts, brown sugar.

8. 

Roll up like a jelly roll.... Use the parchment to get the roll started. Make sure your tube pan is very well greased with butter. When rolled up, put it in the tube pan, SEAM UP. This is important as the bottom of the pan will be the top of the cake. In the picture, the cake is seam down.... this is a mistake.

9. 

Let rise for 1.5 hours.

10. 

Bake at 350 for 40 minutes (this time is very oven sensitive)
See what happend as a result of putting it in the pan seam down? It's splitting.

11. 

Some pictures when I tried to make individuals... Cut the dough in half for each set of 3. Was hard to roll wide and narrow. Had to piece the dough. To do so make sure you brush the excess flour off the dough.

12. 

Add about half the meringue.

13. 

Use the paper to roll.

14. 

And again.

15. 

Then use the top of the paper to pull the top dough onto the roll.

16. 

Cut into thirds, between 7.5 and 8.5 for each piece.

17. 

Put in pan.

18. 

Baked in BGE at 350, inverted plate setter below grid.

19. 

Close up

20. 

What the dough looks like with chunks of butter

21. 

Got them out

22. 

again

23. 

And yet again.

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